| P2093 | author name string | Bäckström A | |
| | Tuorila H | |
| | Pirttilä-Backman AM | |
| P2860 | cites work | "Eating lightly" and the self-presentation of femininity | Q41466046 |
| | Development of a scale to measure the trait of food neophobia in humans | Q41956515 |
| | Toward an understanding of laypeople's notions about additives in food: clear-cut viewpoints about additives decrease with education | Q42648990 |
| | Increasing willingness to taste novel foods: effects of nutrition and taste information | Q48747903 |
| | The group polarization phenomenon | Q54296071 |
| | Perception of risk | Q56602912 |
| | Measuring consumer innovativeness | Q60307701 |
| | Consumers' cognitions with regard to genetically modified foods. Results of a qualitative study in four countries | Q73334154 |
| P433 | issue | 3 | |
| P1104 | number of pages | 9 | |
| P304 | page(s) | 299-307 | |
| P577 | publication date | 2003-06-01 | |
| P1433 | published in | Appetite | Q13430275 |
| P1476 | title | Dimensions of novelty: a social representation approach to new foods | |
| P478 | volume | 40 | |