Research Explorer

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Researcher

Lynn Van Wezemael

Awards & Distinctions

18 Results

2014

European consumer preferences for beef with nutrition and health claims: a multi-country investigation using discrete choice experiments

Lynn Van WezemaelVincenzina CaputoRodolfo M Jr NaygaGeorge ChryssochoidisWim Verbeke

A1 Journal Article in FOOD POLICY

Modelling of beef sensory quality for a better prediction of palatability

Jean-François HocquetteLynn Van WezemaelSghaier ChrikiIsabelle LegrandWim VerbekeLinda FarmerNigel D ScollanRod PolkinghorneRune RødbottenPaul Allen et al.

A1 Journal Article in MEAT SCIENCE

Relationships between sensory evaluations of beef tenderness, shear force measurements and consumer characteristics

Lynn Van WezemaelStefaan De SmetØydis UelandWim Verbeke

A1 Journal Article in MEAT SCIENCE

2013

Evaluation of a mixed participatory method to improve mutual understanding between consumers and chain actors

Lynn Van WezemaelWim VerbekeAgnès Alessandrin

A1 Journal Article in JOURNAL OF MIXED METHODS RESEARCH

One technology does not fit all: profiling consumers of tender and tenderised beef steaks

Valerie L AlmliLynn Van WezemaelWim VerbekeOydis Ueland

A1 Journal Article in MEAT SCIENCE

2012

The effect of technology information on consumer expectations and liking of beef

Lynn Van WezemaelØydis UelandRune RødbottenStefaan De SmetJoachim ScholdererWim Verbeke

A1 Journal Article in MEAT SCIENCE

2011

Consumer attitudes towards safety and health attributes of beef and beef technologies

Lynn Van WezemaelWim Verbeke

European consumer acceptance of safety-improving interventions in the beef chain

Lynn Van WezemaelWim VerbekeJens O KuglerJoachim Scholderer

A1 Journal Article in FOOD CONTROL

European consumer response to packaging technologies for improved beef safety

Lynn Van WezemaelOydis UelandWim Verbeke

A1 Journal Article in MEAT SCIENCE

European consumers' acceptance of beef safety-improving interventions at different stages of the beef chain: primary production, slaughtering, processing and packaging

Lynn Van WezemaelWim VerbekeJens O KüglerJoachim ScholdererØydis Ueland

2010

Consumer perceptions of beef healthiness : results from a qualitative study in four European countries

Lynn Van WezemaelWim VerbekeMarcia Dutra de BarcellosJoachim ScholdererArmando Perez Cueto Eulert

A1 Journal Article in BMC PUBLIC HEALTH

European beef consumers' interest in a beef eating-quality guarantee : insights from a qualitative study in four EU countries

Wim VerbekeLynn Van WezemaelMarcia Dutra de BarcellosJens O KuglerJean-François HocquetteOydis UelandKlaus G Grunert

A1 Journal Article in APPETITE

European consumers and beef safety : perceptions, expectations and uncertainty reduction strategies

Lynn Van WezemaelWim VerbekeJens O KüglerMarcia Dutra de BarcellosKlaus G Grunert

A1 Journal Article in FOOD CONTROL

European consumers' acceptance of beef processing technologies : a focus group study

Marcia Dutra de BarcellosJens O KüglerKlaus G GrunertLynn Van WezemaelArmando Perez Cueto EulertOydis UelandWim Verbeke

A1 Journal Article in INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

Translating latent trends in food consumer behavior into new products

Xavier GellynckBianka KühneLynn Van WezemaelWim Verbeke

2009

An exploratory study to assess European consumers' opinion about a beef quality guarantee system

Wim VerbekeLynn Van WezemaelMarcia Dutra de BarcellosJens O KüglerGeorge ChryssochoidisØydis UelandKlaus G Grunert

Consumer perception of beef safety

Wim VerbekeLynn Van WezemaelMarcia Dutra de BarcellosJO Kügler

European consumers' acceptance and rejection of novel beef technologies : a qualitative study

Marcia Dutra de BarcellosJens O KüglerKlaus G GrunertLynn Van WezemaelMaria PothoulakiØydis UelandWim Verbeke