René Lion

Unilever Foods Innovation Centre — Netherlands

Social Sciences · Social Sciences

16h-index2.1kcitations26works0.02yr avg
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Research Topics

Risk Perception and Management(7), Consumer Attitudes and Food Labeling(6), Decision-Making and Behavioral Economics(5), Behavioral Health and Interventions(5), Sensory Analysis and Statistical Methods(5)

Publications26 total

Use-up day and flexible recipes: Reducing household food waste by helping families prepare food they already have
Resources Conservation and Recycling·2023· 20 citedOpen Access
Use-Up Day and Flexible Recipes: Reducing Household Food Waste by Helping Families Prepare Food They Already Have
SSRN Electronic Journal·2023· 1 citedOpen Access
Governance of Smart Food Intake : deliverable Smart Food Intake Work Package 7
2022Open Access
Variability of Food Choice Motives: Two Dutch studies showing variation across meal moment, location and social context
Food Quality and Preference·2021· 39 citedOpen Access
Contributors
Elsevier eBooks·2019
In-home testing
Elsevier eBooks·2019· 4 cited
The effect of the “Follow in my Green Food Steps” programme on cooking behaviours for improved iron intake: a quasi-experimental randomized community study
International Journal of Behavioral Nutrition and Physical Activity·2018· 17 citedOpen Access
Making salt-reduced products more appealing to consumers: impact of front-of-pack messages on liking and table salt use over time
Public Health Nutrition·2018· 16 citedOpen Access
Saving water to save the environment: contrasting the effectiveness of environmental and monetary appeals in a residential water saving intervention
Social Influence·2017· 26 citedOpen Access
Salt reduction: Moving from consumer awareness to action
Food Quality and Preference·2015· 123 cited
Risk/Benefit Communication about Food—A Systematic Review of the Literature
Critical Reviews in Food Science and Nutrition·2015· 126 citedOpen Access
Barriers for progress in salt reduction in the general population. An international study
Appetite·2013· 141 citedOpen Access
Behaviour change for better health: nutrition, hygiene and sustainability
BMC Public Health·2013· 167 citedOpen Access
Consumer response to novel agri-food technologies: Implications for predicting consumer acceptance of emerging food technologies
Trends in Food Science & Technology·2011· 406 cited
The effects of risk‐taking tendency on risk choice and pre‐ and post‐decisional information selection
Journal of Risk Research·2011· 5 cited
Conditioning specific positive states to unfamiliar flavours influences flavour liking
Food Quality and Preference·2011· 9 cited
Conditioning unfamiliar and familiar flavours to specific positive emotions
Food Quality and Preference·2010· 21 cited
Flavour conditioning of specific positive emotions
Appetite·2008
Measuring an Individual's Tendency to Take Risks: The Risk Propensity Scale<sup>1</sup>
Journal of Applied Social Psychology·2008· 317 cited
Risk Propensity Scale
PsycTESTS Dataset·2008· 1 cited
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Frequent Co-authors

Ree M. Meertens(9), Elizabeth H. Zandstra(5), G.I.J. Feunekes(3), Michael Siegrist(3), Johanna Kuenzel(3), Isabelle Blanchette(3), Wael El‐Deredy(3), Lynn J. Frewer(2), Mary Brennan(2), Gene Rowe(2), Carel Vereijken(2), Rachel S. Newson(2), Ibrahim Elmadfa(2), Gert W. Meijer(2), Myriam Sidibe(2), M.C.D. Verain(2), Jos van den Puttelaar(2), E.H. Zandstra(2), Johan de Vogel‐van den Bosch(2), Anna Thomas(2)