Ansung Kim

Articles in journals

• Kim, A. , Baptista, I. , Zorell, C. , Neuman, N. , Niimi, J. & Öström, Å. (2025). A field experiment on expert- versus social-based cues on dish selection in a restaurant.  Journal of Environmental Psychology, 108. [BibTeX]
• Westling, M. , Baptista, I. Y. F. , Kim, A. , Engelheart, S. , Berg, P. & Öström, Å. (2025). Cooks as collaborative creators and evaluators: An iterative sensory-driven workshop to create vegetarian dishes.  The International Journal of Food Design, 10 (1), 87-108. [BibTeX]
• Kim, A. , Öström, Å. , Mihnea, M. & Niimi, J. (2024). Consumers' attachment to meat: Association between sensory properties and preferences for plant-based meat alternatives.  Food Quality and Preference, 116. [BibTeX]
• Zorell, C. , Kim, A. & Neuman, N. (2024). Studying factual versus social cues as triggers of change in food behaviour.  Journal of Nutritional Science, 13. [BibTeX]

Doctoral theses, comprehensive summaries

• Kim, A. (2025). Seeds of change for plant-based food consumption: Products, restaurants and everyday life. (Doctoral dissertation). (Comprehensive summary) Örebro: Örebro University. [BibTeX]

Manuscripts

• Zorell, C. , Kim, A. & Neuman, N. Diffusion of eating behaviour in different social networks : A study protocoland preliminary reflections from a randomized controlled trial. [BibTeX]
• Kim, A. , Neuman, N. & Zorell, C. Use of a social-media-like mobile application to explore network dynamics and social influence on eating behaviour : insights and lessons learned. [BibTeX]