The intense competition among fresh food e-commerce platforms in China has reduced the market share of the leading firms. This study aims to establish a model framework based on brand knowledge, perceived value, brand trust, and purchase intention to improve the market competitiveness of fresh food e-commerce platforms. Based on the analysis of 475 questionnaires using SmartPLS software, the results indicate that the established model framework provides an excellent explanation and forecasting (R = 45.5%) for consumers' intentions to purchase fresh food. The path analysis results of this study show that there are significant positive effects among the model variables. Among antecedent variables, brand image has the greatest influence on perceived value, perceived value has the greatest influence on brand trust, and brand trust has the most significant impact on purchase intention. Furthermore, perceived value and brand trust have noteworthy mediating and serial mediating effects on brand knowledge and purchase intention. These findings have important implications for theoretical and managerial practices in the context of fresh food e-commerce platforms, providing insights on how to enhance customer purchase intentions.
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http://dx.doi.org/10.3390/bs13080672 | DOI Listing |
Annu Rev Food Sci Technol
January 2025
4Division of Food and Nutrition, Chonnam National University, Gwangju, Republic of Korea; email:
Tea () is one of the most popular nonalcoholic beverages in the world, second only to water. Six main types of teas are produced globally: green, white, black, oolong, yellow, and Pu-erh. Each type has a distinctive taste, quality, and cultural significance.
View Article and Find Full Text PDFPlant Dis
January 2025
Zhejiang Academy of Agricultural Sciences, Institute of Agro-product Safety and Nutrition, Hangzhou, Zhejiang, China;
Chinese yam ( Turcz.), known for its nutrient-rich underground tubers, is both a food source and a traditional Chinese medicinal plant. It offers significant nutritional and medicinal benefits.
View Article and Find Full Text PDFJ Sci Food Agric
January 2025
College of Food Science and Technology, Bohai University; Food Safety Key Lab of Liaoning Province; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China.
Background: Multifunctional fluorescent probes have attracted much attention due to their wide range of applications and high utilization. In this study, a multifunctional fluorescent probe (E)-3-(4-(7-(4-(diphenylamino)phenyl)benzo[c] [1,2,5]thiadiazol-4-yl)phenyl)acrylic acid (TBAC) based on triphenylamine was designed and synthesized.
Results: The TBAC probe provided excellent aggregation-induced emission (AIE) performance and could be used as a fluorescent ink for printing.
Food Chem X
January 2025
College of Food and Biological Engineering, Chengdu University, Chengdu 610106, PR China.
Tender ginger is often used a fresh vegetable but hard to storage due to the delicate skin, high moisture content and prone to spoilage. In order to develop suitable preservation technology for tender ginger, the effects of vacuum packaging combined with different preservation temperatures (20-25 °C room temperature, 4 °C and 10 °C) on tender ginger shelf life were investigated. The results indicated that vacuum packaging combined with 4 °C (VP4) preservation could easily cause cold damage and postharvest physiological fluctuations.
View Article and Find Full Text PDFFront Microbiol
January 2025
Department of Pediatrics, Shengjing Hospital of China Medical University, Shenyang, China.
Background: d-Tryptophan is recognised for its unique physiological properties. In this study, we aimed to explore the dynamic trends and emerging topics in d-tryptophan research to offer fresh perspectives for future studies.
Methods: Employing bibliometric analysis, we examined the literature on d-tryptophan indexed in the Web of Science Core Collection from January 1987 to December 2023.
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