| A systematic review on consumer acceptance of alternative proteins: Pulses, algae, insects, plant-based meat alternatives, and cultured meat MC Onwezen, EP Bouwman, MJ Reinders, H Dagevos Appetite 159, 105058, 2021 | 565 | 2021 |
| The importance of habits in eating behaviour. An overview and recommendations for future research J van’t Riet, SJ Sijtsema, H Dagevos, GJ De Bruijn Appetite 57 (3), 585-596, 2011 | 494 | 2011 |
| Segments of sustainable food consumers: a literature review MCD Verain, J Bartels, H Dagevos, SJ Sijtsema, MC Onwezen, ... International Journal of Consumer Studies 36 (2), 123-132, 2012 | 426 | 2012 |
| Reducing meat consumption in today’s consumer society: questioning the citizen-consumer gap E De Bakker, H Dagevos Journal of Agricultural and Environmental Ethics 25, 877-894, 2012 | 385 | 2012 |
| Sustainability and meat consumption: is reduction realistic? H Dagevos, J Voordouw Sustainability: Science, Practice and Policy 9 (2), 60-69, 2013 | 371 | 2013 |
| Sustainable food consumption. Product choice or curtailment? MCD Verain, H Dagevos, G Antonides Appetite 91, 375-384, 2015 | 283 | 2015 |
| The growing role of front-of-pack nutrition profile labeling: a consumer perspective on key issues and controversies EV Kleef, H Dagevos Critical reviews in food science and nutrition 55 (3), 291-303, 2015 | 261 | 2015 |
| Consumer perception of bio-based products—An exploratory study in 5 European countries SJ Sijtsema, MC Onwezen, MJ Reinders, H Dagevos, A Partanen, ... NJAS-Wageningen Journal of Life Sciences 77, 61-69, 2016 | 206 | 2016 |
| Finding flexitarians: Current studies on meat eaters and meat reducers H Dagevos Trends in Food Science & Technology 114, 530-539, 2021 | 176 | 2021 |
| Consumer selection of food‐safety information sources M Kornelis, J De Jonge, L Frewer, H Dagevos Risk Analysis: An International Journal 27 (2), 327-335, 2007 | 158 | 2007 |
| Consumers as four-faced creatures. Looking at food consumption from the perspective of contemporary consumers H Dagevos Appetite 45 (1), 32-39, 2005 | 153 | 2005 |
| Construal levels of healthy eating. Exploring consumers’ interpretation of health in the food context A Ronteltap, SJ Sijtsema, H Dagevos, MA de Winter Appetite 59 (2), 333-340, 2012 | 122 | 2012 |
| Variables influencing food perception reviewed for consumer-oriented product development S Sijtsema, A Linnemann, T Gaasbeek, H Dagevos, W Jongen Critical reviews in food science and nutrition 42 (6), 565-581, 2002 | 121 | 2002 |
| Food consumption value: developing a consumer-centred concept of value in the field of food H Dagevos, J van Ophem British food journal 115 (10), 1473-1486, 2013 | 115 | 2013 |
| Consumption and corpulence in China: a consumer segmentation study based on the food perspective X Zhang, H Dagevos, Y He, I Van der Lans, F Zhai Food Policy 33 (1), 37-47, 2008 | 103 | 2008 |
| A literature review of consumer research on edible insects: recent evidence and new vistas from 2019 studies H Dagevos Journal of Insects as Food and Feed 7 (3), 249-259, 2021 | 96 | 2021 |
| Attribute segmentation and communication effects on healthy and sustainable consumer diet intentions MCD Verain, SJ Sijtsema, H Dagevos, G Antonides Sustainability 9 (5), 743, 2017 | 92 | 2017 |
| Let’s talk about circular economy: A qualitative exploration of consumer perceptions SJ Sijtsema, HM Snoek, MA Van Haaster-de Winter, H Dagevos Sustainability 12 (1), 286, 2019 | 77 | 2019 |
| Impacts of fast food and the food retail environment on overweight and obesity in China: a multilevel latent class cluster approach X Zhang, I van der Lans, H Dagevos Public health nutrition 15 (1), 88-96, 2012 | 76 | 2012 |
| Towards sustainable European seaweed value chains: a triple P perspective SWK van den Burg, H Dagevos, RJK Helmes ICES Journal of Marine Science 78 (1), 443-450, 2021 | 71 | 2021 |
