Polymeros Chrysochou

Aarhus University

Denmark

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Professors in Food Science

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Articles (16)

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2025

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2023

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2023

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2023

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2023

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2023

Collaborators (10)

Selçuk Yildirim

SWITZERLAND

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Elena Arranz

Assistant Professor (Food Science and Tecnology)

Universidad Autónoma de Madrid

SPAIN

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Darius-Aurel Frank

Associate Professor at Aarhus University

Aarhus University

DENMARK

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Tobias Otterbring

NORWAY

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Ilke Uysal-Unalan

Aarhus University

DENMARK

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Begonya Marcos

National Research Institute for Agriculture, Food and Environment

SPAIN

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Carolina E. Realini

NEW ZEALAND

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Bjørn Tore Nystrand

Associate Professor

Norwegian University of Science and Technology

NORWAY

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GIANCARLO COLELLI

Professor

Università degli Studi di Foggia

ITALY

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Panagiotis Mitkidis

Aarhus University

DENMARK

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Polymeros Chrysochou

Research Interests

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Contact this professor

Articles (16)

Cryptocurrency Research: A Conceptual Model for Future Research

Active, Intelligent or Sustainable? A Comparative Study of Consumer Preferences for Food Packaging Technologies

Social order or social justice? The relationship of political ideology with consumer preferences for Corporate Social Responsibility

Psychosocial determinants of alternative protein choices

Geographical context of European consumers’ choices of alternative protein food: A systematic review

Characteristics of built food environments associated with alternative protein food choices

Bioplastic packaging for fresh meat and fish

What motivates crypto likes? How assessment regulatory mode increases social media engagement with crypto assets

Effects of dispositional greed and need for cognition on consumer judgments of cryptocurrency and stocks

Navigating uncertainty: Exploring consumer acceptance of artificial intelligence under self-threats and high-stakes decisions

Exploring tourist preferences for local food

Sustainable food packaging: An updated definition following a holistic approach

The paradox of technology: Negativity bias in consumer adoption of innovative technologies

Political ideology shapes heterogeneous preferences for food values

Customer satisfaction in short food supply chains: A multiple criteria decision analysis approach

Customer value toward innovative food products: Empirical evidence from two international markets

Collaborators (10)

Selçuk Yildirim

Elena Arranz

Darius-Aurel Frank

Tobias Otterbring

Ilke Uysal-Unalan

Begonya Marcos

Carolina E. Realini

Bjørn Tore Nystrand

GIANCARLO COLELLI

Panagiotis Mitkidis

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