| Consumer acceptance of cultured meat: A systematic review C Bryant, J Barnett Meat science 143, 8-17, 2018 | 435 | 2018 |
| A survey of consumer perceptions of plant-based and clean meat in the USA, India, and China C Bryant, K Szejda, N Parekh, V Deshpande, B Tse Frontiers in Sustainable Food Systems 3, 432863, 2019 | 402 | 2019 |
| Scientific, sustainability and regulatory challenges of cultured meat MJ Post, S Levenberg, DL Kaplan, N Genovese, J Fu, CJ Bryant, ... Nature Food 1 (7), 403-415, 2020 | 397 | 2020 |
| What's in a name? Consumer perceptions of in vitro meat under different names CJ Bryant, JC Barnett Appetite 137, 104-113, 2019 | 241 | 2019 |
| Consumer Acceptance of Cultured Meat: An Updated Review (2018–2020) C Bryant, J Barnett Applied Sciences 10 (15), 5201, 2020 | 228 | 2020 |
| We can’t keep meating like this: Attitudes towards vegetarian and vegan diets in the United Kingdom CJ Bryant Sustainability 11 (23), 6844, 2019 | 215 | 2019 |
| The impact of framing on acceptance of cultured meat C Bryant, C Dillard Frontiers in Nutrition 6, 103, 2019 | 192 | 2019 |
| Alternative Proteins, Evolving Attitudes: Comparing Consumer Attitudes to Plant-Based and Cultured Meat in Belgium in Two Consecutive Years C Bryant, H Sanctorum Appetite 105161, 2021 | 162 | 2021 |
| Culture, meat, and cultured meat C Bryant Journal of Animal Science 98 (8), 1-7, 2020 | 132 | 2020 |
| Strategies for overcoming aversion to unnaturalness: The case of clean meat CJ Bryant, JE Anderson, KE Asher, C Green, K Gasteratos Meat Science 154, 37-45, 2019 | 109 | 2019 |
| European Markets for Cultured Meat: A Comparison of Germany and France C Bryant, L vank Nek, N Rolland Foods 9 (9), 2020 | 91 | 2020 |
| Plant-Based Animal Product Alternatives Are Healthier and More Environmentally Sustainable than Animal Products C Bryant Future Foods, 2022 | 86 | 2022 |
| US and UK Consumer Adoption of Cultivated Meat: A Segmentation Study K Szejda, C Bryant, T Urbanovich Foods 10 (5), 1050, 2021 | 45 | 2021 |
| Going veggie: identifying and overcoming the social and psychological barriers to veganism C Bryant, A Prosser, J Barnett Appetite, 2021 | 41 | 2021 |
| Emerging trends in the agri-food sector: Digitalisation and shift to plant-based diets A Hassoun, F Boukid, A Pasqualone, CJ Bryant, GG García, ... Current Research in Food Science 5, 2261-2269, 2022 | 31 | 2022 |
| Interventions that influence animal-product consumption: A meta-review EAC Grundy, P Slattery, AK Saeri, K Watkins, T Houlden, N Farr, H Askin, ... Future Foods 5, 100111, 2022 | 26 | 2022 |
| Messages to overcome naturalness concerns in clean meat acceptance: Primary findings J Anderson, C Bryant Faunalytics: Olympia, WA, USA, 1-27, 2018 | 23 | 2018 |
| The farmers’ dilemma: Meat, means, and morality C Bryant, van der Weele, Cor Appetite 105605, 2021 | 22 | 2021 |
| Cultured meat: Do Chinese consumers have an appetite? C Dempsey, C Bryant 10.31219/osf.io/pjm83, 2020 | 18 | 2020 |
| Meat Me Halfway: Sydney Meat-Loving Men’s Restaurant Experience with Alternative Plant-Based Proteins D Bogueva, D Marinova, C Bryant Sustainability 14 (3), 1290, 2022 | 16 | 2022 |
Julie BarnettProfessor of Health Psychology University of BathVerified email at bath.ac.uk
