litlas
Log inCreate account

Michael Siegrist

Active 1986–2025

138
Papers
29,719
Citations
86
h-index
134
i10-index

Citations

Citations per year for Michael Siegrist1987: 3 citations1988: 4 citations1989: 2 citations1991: 1 citations1993: 1 citations1994: 3 citations1995: 1 citations1998: 2 citations1999: 3 citations2000: 6 citations2001: 1 citations2002: 3 citations2003: 32 citations2004: 17 citations2005: 25 citations2006: 24 citations2007: 35 citations2008: 47 citations2009: 46 citations2010: 44 citations2011: 69 citations2012: 96 citations2013: 87 citations2014: 118 citations2015: 143 citations2016: 151 citations2017: 192 citations2018: 200 citations2019: 576 citations2020: 730 citations2021: 750 citations2022: 675 citations2023: 414 citations2024: 741 citations2025: 308 citations2026: 24 citations1990: no citations, so this year is not shown1992: no citations, so this year is not shown1996–1997: no citations, so these years are not shown

Citation sources

Countries

World map of the countries and regions citing this authorUnited States: 812 citing papers, 14.1% of this breakdownUnited Kingdom: 442 citing papers, 7.7% of this breakdownChina: 349 citing papers, 6% of this breakdownGermany: 305 citing papers, 5.3% of this breakdownItaly: 303 citing papers, 5.3% of this breakdownNetherlands: 278 citing papers, 4.8% of this breakdownAustralia: 260 citing papers, 4.5% of this breakdownSwitzerland: 231 citing papers, 4% of this breakdownSpain: 197 citing papers, 3.4% of this breakdownCanada: 175 citing papers, 3% of this breakdownFrance: 161 citing papers, 2.8% of this breakdownDenmark: 138 citing papers, 2.4% of this breakdown
0%14.1%Other 36.7%

Institutions

Fields

  • Medicine19.6%
  • Agricultural and Biological Sciences19.3%
  • Social Sciences17%
  • Environmental Science10.6%
  • Computer Science5.7%
  • Psychology5.4%
  • Other22.4%

Topics

  • Consumer Attitudes and Food Labeling7.3%
  • Agriculture Sustainability and Environmental Impact3.5%
  • Obesity, Physical Activity, Diet3.3%
  • Sensory Analysis and Statistical Methods2.9%
  • Food Waste Reduction and Sustainability2.8%
  • Olfactory and Sensory Function Studies2.8%
  • Other77.4%

Coauthors

All papers

Open in search
  1. Consumer acceptance of novel food technologies

    Authors: Michael Siegrist, Christina Hartmann - Nature Food 2020 cited by 745

  2. Consumers’ associations, perceptions and acceptance of meat and plant-based meat alternatives

    Authors: Fabienne Michel, Christina Hartmann, Michael Siegrist - Food Quality and Preference 2020 cited by 627

  3. Trust and Risk Perception: A Critical Review of the Literature

    Authors: Michael Siegrist - Risk Analysis 2019 cited by 580

  4. Consumer perception and behaviour regarding sustainable protein consumption: A systematic review

    Authors: Christina Hartmann, Michael Siegrist - Trends in Food Science & Technology 2017 cited by 845

  5. The importance of food naturalness for consumers: Results of a systematic review

    Authors: Sergio Román, Luis Manuel Sánchez-Siles, Michael Siegrist - Trends in Food Science & Technology 2017 cited by 729

  6. The psychology of eating insects: A cross-cultural comparison between Germany and China

    Authors: Christina Hartmann, Jing Shi, Alice Giusto, Michael Siegrist - Food Quality and Preference 2015 cited by 583

  7. Risk Perception: Reflections on 40 Years of Research

    Authors: Michael Siegrist, Joseph Árvai - Risk Analysis 2020 cited by 442

  8. Perceived naturalness, disgust, trust and food neophobia as predictors of cultured meat acceptance in ten countries

    Authors: Michael Siegrist, Christina Hartmann - Appetite 2020 cited by 301

  9. The Influence of Trust and Perceptions of Risks and Benefits on the Acceptance of Gene Technology

    Authors: Michael Siegrist - Risk Analysis 2000 cited by 1,093

  10. Consumers' food selection behaviors in three-dimensional (3D) virtual reality

    Authors: Michael Siegrist, Chin-Yih Ung, Markus Zank, Max Marinello, Andreas Künz, Christina Hartmann, Marino Menozzi - Food Research International 2018 cited by 169

  11. Importance of perceived naturalness for acceptance of food additives and cultured meat

    Authors: Michael Siegrist, Bernadette Sütterlin - Appetite 2017 cited by 264

  12. Consumers’ evaluation of the environmental friendliness, healthiness and naturalness of meat, meat substitutes, and other protein-rich foods

    Authors: Christina Hartmann, Patricia Furtwaengler, Michael Siegrist - Food Quality and Preference 2021 cited by 118

  13. The application of virtual reality in food consumer behavior research: A systematic review

    Authors: Chengyan Xu, Michael Siegrist, Christina Hartmann - Trends in Food Science & Technology 2021 cited by 86

  14. Perceived degree of food processing as a cue for perceived healthiness: The NOVA system mirrors consumers’ perceptions

    Authors: Alenica Hässig, Christina Hartmann, Luis Manuel Sánchez-Siles, Michael Siegrist - Food Quality and Preference 2023 cited by 59

  15. Importance of cooking skills for balanced food choices

    Authors: Christina Hartmann, Simone Dohle, Michael Siegrist - Appetite 2013 cited by 500

  16. The consumer’s perception of artificial food additives: Influences on acceptance, risk and benefit perceptions

    Authors: Angela Bearth, Marie‐Eve Cousin, Michael Siegrist - Food Quality and Preference 2014 cited by 364

  17. Antecedents of food neophobia and its association with eating behavior and food choices

    Authors: Michael Siegrist, Christina Hartmann, Carmen Keller - Food Quality and Preference 2013 cited by 294

  18. Perceived naturalness and evoked disgust influence acceptance of cultured meat

    Authors: Michael Siegrist, Bernadette Sütterlin, Christina Hartmann - Meat Science 2018 cited by 300

  19. Perception of Hazards: The Role of Social Trust and Knowledge

    Authors: Michael Siegrist, George Cvetkovich - Risk Analysis 2000 cited by 1,373

  20. Consumer response to novel agri-food technologies: Implications for predicting consumer acceptance of emerging food technologies

    Authors: Lynn J. Frewer, Karin Bergmann, Mary Brennan, René Lion, Ree M. Meertens, Gene Rowe, Michael Siegrist, Carel Vereijken - Trends in Food Science & Technology 2011 cited by 417

  21. Impact of sustainability perception on consumption of organic meat and meat substitutes

    Authors: Michael Siegrist, Christina Hartmann - Appetite 2018 cited by 302

  22. Are risk or benefit perceptions more important for public acceptance of innovative food technologies: A meta-analysis

    Authors: Angela Bearth, Michael Siegrist - Trends in Food Science & Technology 2016 cited by 224

  23. Salient Value Similarity, Social Trust, and Risk/Benefit Perception

    Authors: Michael Siegrist, George Cvetkovich, Claudia Roth - Risk Analysis 2000 cited by 901

  24. Does environmental friendliness equal healthiness? Swiss consumers’ perception of protein products

    Authors: Gianna A. Lazzarini, Jasmin Zimmermann, Vivianne Visschers, Michael Siegrist - Appetite 2016 cited by 148