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Christina Hartmann
Christina Hartmann
Senior Researcher in Food and Consumer Behavior, ETH Zurich
Verified email at hest.ethz.ch
Title
Cited by
Cited by
Year
Consumer perception and behaviour regarding sustainable protein consumption: A systematic review
C Hartmann, M Siegrist
Trends in Food Science & Technology 61, 11-25, 2017
8922017
The psychology of eating insects: A cross-cultural comparison between Germany and China
C Hartmann, J Shi, A Giusto, M Siegrist
Food quality and preference 44, 148-156, 2015
6812015
Importance of cooking skills for balanced food choices
C Hartmann, S Dohle, M Siegrist
Appetite 65, 125-131, 2013
6402013
Consumer acceptance of novel food technologies
M Siegrist, C Hartmann
Nature Food 1 (6), 343-350, 2020
5682020
Consumers’ associations, perceptions and acceptance of meat and plant-based meat alternatives
F Michel, C Hartmann, M Siegrist
Food Quality and Preference 87, 104063, 2021
5492021
Antecedents of food neophobia and its association with eating behavior and food choices
M Siegrist, C Hartmann, C Keller
Food Quality and Preference 30 (2), 293-298, 2013
3772013
Consumer responses to novel and unfamiliar foods
H Tuorila, C Hartmann
Current Opinion in Food Science 33, 1-8, 2020
3482020
Perceived naturalness and evoked disgust influence acceptance of cultured meat
M Siegrist, B Sütterlin, C Hartmann
Meat science 139, 213-219, 2018
3322018
Impact of sustainability perception on consumption of organic meat and meat substitutes
M Siegrist, C Hartmann
Appetite 132, 196-202, 2019
3092019
Effects of the degree of processing of insect ingredients in snacks on expected emotional experiences and willingness to eat
A Gmuer, JN Guth, C Hartmann, M Siegrist
Food quality and preference 54, 117-127, 2016
2732016
Becoming an insectivore: Results of an experiment
C Hartmann, M Siegrist
Food quality and preference 51, 118-122, 2016
2632016
Perceived naturalness, disgust, trust and food neophobia as predictors of cultured meat acceptance in ten countries
M Siegrist, C Hartmann
Appetite 155, 104814, 2020
2552020
European consumer healthiness evaluation of ‘Free-from’labelled food products
C Hartmann, S Hieke, C Taper, M Siegrist
Food quality and preference 68, 377-388, 2018
2252018
Development and validation of the Food Disgust Scale
C Hartmann, M Siegrist
Food Quality and Preference 63, 38-50, 2018
2172018
Snack frequency: associations with healthy and unhealthy food choices
C Hartmann, M Siegrist, K Van der Horst
Public health nutrition 16 (8), 1487-1496, 2013
2082013
Factors influencing changes in sustainability perception of various food behaviors: Results of a longitudinal study
M Siegrist, VHM Visschers, C Hartmann
Food Quality and Preference 46, 33-39, 2015
1912015
Worlds apart. Consumer acceptance of functional foods and beverages in Germany and China
M Siegrist, J Shi, A Giusto, C Hartmann
Appetite 92, 87-93, 2015
1832015
Consumers' food selection behaviors in three-dimensional (3D) virtual reality
M Siegrist, CY Ung, M Zank, M Marinello, A Kunz, C Hartmann, ...
Food research international 117, 50-59, 2019
1752019
Insects as food: Perception and acceptance. Findings from current research
C Hartmann, M Siegrist
Ernahrungs Umschau 64 (3), 44-50, 2017
1592017
Our daily meat: Justification, moral evaluation and willingness to substitute
C Hartmann, M Siegrist
Food Quality and Preference 80, 103799, 2020
1442020
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