| Consumer perception and behaviour regarding sustainable protein consumption: A systematic review C Hartmann, M Siegrist Trends in Food Science & Technology 61, 11-25, 2017 | 762 | 2017 |
| Importance of cooking skills for balanced food choices C Hartmann, S Dohle, M Siegrist Appetite 65, 125-131, 2013 | 603 | 2013 |
| 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 | 599 | 2015 |
| Consumer acceptance of novel food technologies M Siegrist, C Hartmann Nature Food 1 (6), 343-350, 2020 | 406 | 2020 |
| 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 | 399 | 2021 |
| 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 | 324 | 2013 |
| Perceived naturalness and evoked disgust influence acceptance of cultured meat M Siegrist, B Sütterlin, C Hartmann Meat science 139, 213-219, 2018 | 289 | 2018 |
| Consumer responses to novel and unfamiliar foods H Tuorila, C Hartmann Current Opinion in Food Science 33, 1-8, 2020 | 265 | 2020 |
| Impact of sustainability perception on consumption of organic meat and meat substitutes M Siegrist, C Hartmann Appetite 132, 196-202, 2019 | 255 | 2019 |
| 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 | 239 | 2016 |
| Becoming an insectivore: Results of an experiment C Hartmann, M Siegrist Food quality and preference 51, 118-122, 2016 | 230 | 2016 |
| 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 | 201 | 2018 |
| Perceived naturalness, disgust, trust and food neophobia as predictors of cultured meat acceptance in ten countries M Siegrist, C Hartmann Appetite 155, 104814, 2020 | 191 | 2020 |
| 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 | 184 | 2013 |
| Development and validation of the Food Disgust Scale C Hartmann, M Siegrist Food Quality and Preference 63, 38-50, 2018 | 182 | 2018 |
| 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 | 170 | 2015 |
| 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 | 169 | 2015 |
| 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 | 147 | 2019 |
| Insects as food: Perception and acceptance. Findings from current research C Hartmann, M Siegrist Ernahrungs Umschau 64 (3), 44-50, 2017 | 134 | 2017 |
| Corrigendum to" How people's food disgust sensitivity shapes their eating and food behaviour"[Appetite How people's food disgust sensitivity shapes their eating and food … A Egolf, M Siegrist, C Hartmann Appetite 133, 441, 2019 | 128* | 2019 |
Michael SiegristETH ZurichVerified email at hest.ethz.ch
