Japanese Consumer Perceptions of Genetically Modified Food: Findings From an International Comparative Study

Journals

1. Chen R, Liu M, Guan Y, Zheng Y. Female responses to genetically modified foods: Effects of the menstrual cycle and food risk concerns. Journal of Business Research 2020;120:608 View
2. Farid M, Cao J, Lim Y, Arato T, Kodama K. Exploring Factors Affecting the Acceptance of Genetically Edited Food Among Youth in Japan. International Journal of Environmental Research and Public Health 2020;17(8):2935 View
3. REMBISCHEVSKI P, CALDAS E. Risk perception related to food. Food Science and Technology 2020;40(4):779 View
4. Hwang H, Nam S. The influence of consumers’ knowledge on their responses to genetically modified foods. GM Crops & Food 2021;12(1):146 View
5. Yamaguchi T. Performativity of expectations. Elementa: Science of the Anthropocene 2020;8(1) View
6. Lim C, Ting R, van Dam R, Yang D, Liu M, Tai E, Rebello S. Making novel staple foods the norm: perspectives from adult consumers with and without diabetes. Appetite 2021;162:105189 View
7. Yamada Y, Yokooji T, Kunimoto K, Inoguchi K, Ogino R, Taogoshi T, Morita E, Matsuo H. Hypoallergenic Wheat Line (1BS-18H) Lacking ω5-Gliadin Induces Oral Tolerance to Wheat Gluten Proteins in a Rat Model of Wheat Allergy. Foods 2022;11(15):2181 View
8. Rembischevski P, Lauria V, da Silva Mota L, Caldas E. Risk perception of food chemicals and technologies in the Midwest of Brazil: A population-based cross-sectional survey. Food Control 2022;135:108808 View
9. Matsunaga H, Orita M, Taira Y, Shibayama K, Shinchi K, Takamura N. Risk perception regarding a nuclear accident and common factors related to health among guardians residing near a restarted nuclear power plant in Japan after the Fukushima accident. International Journal of Disaster Risk Reduction 2022;70:102776 View
10. Negoro H, Ishida H. Development of sake yeast breeding and analysis of genes related to its various phenotypes. FEMS Yeast Research 2022;22(1) View
11. Kato-Nitta N, Tachikawa M, Inagaki Y, Maeda T. Public Perceptions of Risks and Benefits of Gene-edited Food Crops: An International Comparative Study between the US, Japan, and Germany. Science, Technology, & Human Values 2023;48(6):1360 View
12. Mine A, Okamoto S, Myojin T, Hamada M, Imamura T, Aslam M. Basic biology education in high school and acceptance of genetically modified food in Japan. PLOS ONE 2023;18(2):e0281493 View
13. Taguchi C, Shibata N, Soga K, Yoshiba S, Narushima J, Sugino M, Kondo K. Providing appropriate information to consumers boosts the acceptability of genome-edited foods in Japan. GM Crops & Food 2023;14(1):1 View
14. De Mesmaeker M, Tran D, Verbeecke V, Ameye F, Dubaere P, Strobbe S, Van Der Straeten D, De Steur H. Belgian dietitians′ knowledge, perceptions and willingness‐to‐recommend of genetically modified food and organisms. Journal of Human Nutrition and Dietetics 2024;37(1):142 View
15. Alalwan A, Abu-Romman S, Al-Weshah G, Dwivedi Y, Albanna H. Examining the key determinants of the jordanian customer’s adoption of genetically modified food. Heliyon 2023;9(6):e16920 View
16. Tanahashi R, Nishimura A, Nguyen M, Sitepu I, Fox G, Boundy-Mills K, Takagi H. Isolation of Yeast Strains with Higher Proline Uptake and Their Applications to Beer Fermentation. Journal of Fungi 2023;9(12):1137 View

Books/Policy Documents

1. Tsourgiannis L, Markopoulos T, Zoumpoulidis V. Strategic Innovative Marketing and Tourism. View