Search Results - "Cox, D.N"

Construction and validation of a psychometric scale to measure consumers’ fears of novel food technologies: The food technology neophobia scale by Cox, D.N., Evans, G.

“…Consumers’ fears of novel food technologies are documented. The ability to identify population segments that have greater or lesser neophobia, thus enabling…”
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Reliability and predictive validity of the Food Technology Neophobia Scale by Evans, G., Kermarrec, C., Sable, T., Cox, D.N.

“…The recently developed Food Technology Neophobia Scale (FTNS) was further tested to assess scale reliability. On 2 occasions, 131 consumers responded to the…”
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Predicting intentions to consume functional foods and supplements to offset memory loss using an adaptation of protection motivation theory by Cox, D.N, Koster, A, Russell, C.G

“…The widespread use of dietary supplements and so-called ‘functional foods’ is thought to be partially motivated by self-control of health. However, whilst…”
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The influence of product attributes, consumer attitudes and characteristics on the acceptance of: (1) Novel bread and milk, and dietary supplements and (2) fish and novel meats as dietary vehicles of long chain omega 3 fatty acids by Cox, D.N., Evans, G., Lease, H.J.

“…► US consumers reported preferences for novel (genetically modified, GM) oilseed incorporated into enriched foods (i.e., bread, milk and supplements) and also…”
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The influence of information and beliefs about technology on the acceptance of novel food technologies: A conjoint study of farmed prawn concepts by Cox, D.N., Evans, G., Lease, H.J.

“…Consumers appear to be cautious about accepting novel technologies applied to foods because of perceived risks and lack of benefits. Text descriptions of novel…”
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Australian consumers’ preferences for conventional and novel sources of long chain omega-3 fatty acids: A conjoint study by Cox, D.N., Evans, G., Lease, H.J.

“…This paper reports on a conjoint study of the influence of product (concept) attributes on Australian consumers’ preferences for conventional and novel…”
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Australian consumers' antecedents of attitudes towards foods produced by novel technologies by Evans, G, Cox, D.N

“…Purpose - The purpose of this paper is to identify antecedents of attitudes towards foods produced by novel technologies, including high pressure processing…”
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Using taste exposure with rewards to increase liking of vegetables amongst Australian children by Corsini, N, Slater, A, Harrison, A, Cox, D.N

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Effect of Australian school vegetable education program on factors associated with vegetable consumption in children by Poelman, A.A.M, Broch, M, Cox, D.N, Vogrig, D

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Consumers’ acceptance of recycled water in meat products: The influence of tasting, attitudes and values on hedonic and emotional reactions by Lease, H.J., Hatton MacDonald, D., Cox, D.N.

“…•Recycled water in food production could benefit environmental and commercial interests.•However possible consumer rejection may damage brands.•Hedonic and…”
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Understanding Australian consumers’ perceptions of selenium and motivations to consume selenium enriched foods by Cox, David N., Bastiaans, Kathryn

“…Consumers’ knowledge of antioxidants, minerals and selenium (Se), their relationship to disease risk reduction, preferences for increasing Se intakes and…”
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Exploring the active ingredients of workplace physical and psychological wellbeing programs: a systematic review by Ryan, J.C, Williams, G, Wiggins, B.W, Flitton, A.J, McIntosh, J.T, Carmen, M.J, Cox, D.N

“…Abstract Previous reviews have established that workplace wellbeing initiatives are effective at promoting wellbeing, but less is known about which…”
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piwi encodes a nucleoplasmic factor whose activity modulates the number and division rate of germline stem cells by Cox, D N, Chao, A, Lin, H

“…piwi represents the first class of genes known to be required for stem cell self-renewal in diverse organisms. In the Drosophila ovary, piwi is required in…”
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AN INVESTIGATION USING THREE APPROACHES TO UNDERSTAND THE INFLUENCE OF EXTRINSIC PRODUCT CUES ON CONSUMER BEHAVIOR: AN EXAMPLE OF AUSTRALIAN WINES by CHREA, C., MELO, L., EVANS, G., FORDE, C., DELAHUNTY, C., COX, D.N.

“…ABSTRACT The aim of this study was to demonstrate the value of and differences between three approaches to measuring extrinsic product attribute influences on…”
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Estimating food intakes in Australia: validation of the Commonwealth Scientific and Industrial Research Organisation (CSIRO) food frequency questionnaire against weighed dietary intakes by Lassale, C, Guilbert, C, Keogh, J, Syrette, J, Lange, K, Cox, D.N

“…There is a dearth of knowledge about the foods that Australian adults eat and a need for a flexible, easy-to-use tool that can estimate usual dietary intakes…”
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Improving means-end-chain studies by using a ranking method to construct hierarchical value maps by Leppard, P, Russell, C.G, Cox, D.N

“…There is a need for more methodological guidance for researchers using the means-end-chain theory to investigate consumers' motivations for product choice…”
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Development and validation of a tool to recall alcoholic beverage and wine consumption over consumers’ lifetimes by Melo, L., Delahunty, C., Forde, C., Cox, D.N.

“…Different past experiences are likely to influence current preferences and consumption through learning processes, such as evaluative conditioning, leading to…”
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Predictors of Australian consumers’ intentions to consume conventional and novel sources of long-chain omega-3 fatty acids by Cox, DN, Evans, G, Lease, HJ

“…To elicit predictors of variation in likelihood to purchase foods rich in long-chain omega-3 fatty acids. Responses from a community sample (n = 220) were…”
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A comparison of three laddering techniques applied to an example of a complex food choice by Russell, C.G, Busson, A, Flight, I, Bryan, J, van Lawick van Pabst, J.A, Cox, D.N

“…Laddering techniques (means-end-chains) have become popular as a means of understanding consumers' motivations for (food) product choice. Comparisons of the…”
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An adaptation of repertory grid methodology to evaluate Australian consumers’ perceptions of food products produced by novel technologies by Mireaux, Melanie, Cox, David N., Cotton, Amy, Evans, Greg

“…To assess the acceptance of novel food technologies, the Repertory Grid Method was used in 13 focus groups of two age groups (younger 20–40 yr and older 40–60…”
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