Article

Rondoni, A., Grebitus, C., Millan, E. ORCID: https://orcid.org/0000-0002-2421-2855 and Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450 (2021) Exploring consumers’ perceptions of plant-based eggs using concept mapping and semantic network analysis. Food Quality and Preference, 94. 104327. ISSN 0950-3293 doi: https://doi.org/10.1016/j.foodqual.2021.104327

Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450 and Grasso, S. (2021) Do consumers value food products containing upcycled ingredients? The effect of nutritional and environmental information. Food Quality and Preference, 91. 104194. ISSN 0950-3293 doi: https://doi.org/10.1016/j.foodqual.2021.104194

Rondoni, A., Millan, E. ORCID: https://orcid.org/0000-0002-2421-2855 and Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450 (2021) Plant-based eggs: views of industry practitioners and experts. Journal of International Food & Agribusiness Marketing. ISSN 1528-6983 doi: https://doi.org/10.1080/08974438.2021.1915222

Rondoni, A., Millan, E. ORCID: https://orcid.org/0000-0002-2421-2855 and Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450 (2021) Consumers’ preferences for intrinsic and extrinsic product attributes of plant-based eggs: an exploratory study in the United Kingdom and Italy. British Food Journal. ISSN 0007-070X doi: https://doi.org/10.1108/BFJ-11-2020-1054

Barone, A. M., Banovic, M., Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450, Wallace, E., Ruiz-Capillas, C. and Grasso, S. (2021) The usual suspect: how to co-create healthier meat products. Food Research International. 110304. ISSN 0963-9969 doi: https://doi.org/10.1016/j.foodres.2021.110304

Rondoni, A. ORCID: https://orcid.org/0000-0003-1514-1247, Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450 and Millan, E. ORCID: https://orcid.org/0000-0002-2421-2855 (2020) Consumer behaviour, perceptions, and preferences towards eggs: a review of the literature and discussion of industry implications. Trends in Food Science & Technology, 106. pp. 391-401. ISSN 0924-2244 doi: https://doi.org/10.1016/j.tifs.2020.10.038

Asioli, D., Aschemann-Witzel, J. and Nayga, R. M. J. (2020) Sustainability-related food labels. Annual Review of Resource Economics, 12. ISSN 1941-1340 doi: https://doi.org/10.1146/annurev-resource-100518-094103

Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450, Mignani, A. and Alfnes, F. (2020) Quick and easy? Respondent evaluations of the Becker–DeGroot–Marschak and multiple price list valuation mechanisms. Agribusiness. ISSN 0742-4477 doi: https://doi.org/10.1002/agr.21668

Grasso, S. and Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450 (2020) Consumer preferences for upcycled ingredients: a case study with biscuits. Food Quality and Preference, 84. 103951. ISSN 0950-3293 doi: https://doi.org/10.1016/j.foodqual.2020.103951

Almli, V. L., Asioli, D. and Rocha, C. (2019) Organic consumer choices for nutrient labels on dried strawberries among different health attitude segments in Norway, Romania, and Turkey. Nutrients, 11 (12). 2951. ISSN 2072-6643 doi: https://doi.org/10.3390/nu11122951

Asioli, D., Rocha, C., Wongprawmas, R., Popa, M., Gogus, F. and Almli, V. L. (2019) Microwave-dried or air-dried? Consumers' stated preferences and attitudes for organic dried strawberries. A multi-country investigation in Europe. Food Research International, 120. pp. 763-775. ISSN 0963-9969 doi: https://doi.org/10.1016/j.foodres.2018.11.037

Asioli, D., Berget, I. and Næs, T. (2018) Comparison of different clustering methods for investigating, individual differences using choice experiments. Food Research International, 111. pp. 371-378. ISSN 0963-9969 doi: https://doi.org/10.1016/j.foodres.2018.05.029

Pomarici, E., Asioli, D., Vecchio, R. and Næs, T. (2018) Young consumers’ preferences for water-saving wines: an experimental study. Wine Economics and Policy, 7 (1). pp. 65-76. ISSN 2212-9774 doi: https://doi.org/10.1016/j.wep.2018.02.002

Asioli, D., Wongprawns, R., Pignatti, E. and Canavari, M. (2018) Can information affect sensory perceptions? Evidence from a survey on Italian organic food consumers. AIMS Agriculture and Food, 3 (3). pp. 327-344. ISSN 2471-2086 doi: https://doi.org/10.3934/agrfood.2018.3.327

Varela, P., Berget, I., Hersleth, M., Carlehög, M., Asioli, D. and Næs, T. (2017) Projective mapping based on choice or preference: an affective approach to projective mapping. Food Research International, 100 (Part 2). 241 - 251. ISSN 0963-9969

Asioli, D., Aschemann-Witzel, J., Caputo, V., Vecchio, R., Annunziata, A., Naes, T. and Varela, P. (2017) Making sense of the “clean label” trends: a review of consumer food choice behavior and discussion of industry implications. Food Research International, 99 (1). pp. 58-71. ISSN 0963-9969 doi: https://doi.org/10.1016/j.foodres.2017.07.022

Asioli, D., Varela, P., Hersleth, M., Almli, V. L., Olsen, N. V. and Næs, T. (2017) A discussion of recent methodologies for combining sensory and extrinsic product properties in consumer studies. Food Quality and Preference, 56 (B). 266 - 273. ISSN 0950-3293 doi: https://doi.org/10.1016/j.foodqual.2016.03.015

Asioli, D., Almli, V. L. and Næs, T. (2016) Comparison of two different strategies for investigating individual differences among consumers in choice experiments. A case study based on preferences for iced coffee in Norway. Food Quality and Preference, 54. 79 - 89. ISSN 0950-3293 doi: https://doi.org/10.1016/j.foodqual.2016.07.005

Asioli, D., Næs, T., Øvrum, A. and Almli, V. L. (2016) Comparison of rating-based and choice-based conjoint analysis models. A case study based on preferences for iced coffee in Norway. Food Quality and Preference, 48 (Part A). 174 - 184. ISSN 0950-3293 doi: https://doi.org/10.1016/j.foodqual.2015.09.007

Bazzani, C., Asioli, D., Canavari, M. and Gozzoli, E. (2016) Consumer perceptions and attitudes towards farmers' markets: the case of a slow food "Earth Market". Economia Agro-alimentare, 18 (3). pp. 283-305. ISSN 1972-4802 doi: https://doi.org/10.3280/ECAG2016-003003

Hemmerling, S., Asioli, D. and Spiller, A. (2016) Core organic taste: preferences for naturalness-related sensory attributes of organic food among European consumers. Journal of Food Products Marketing, 22 (7). pp. 824-850. ISSN 1045-4446 doi: https://doi.org/10.1080/10454446.2015.1121428

Boeker, A. and Asioli, D. (2016) Could there be unintended effects of government support for seafood traceability implementation on business planning? Results of a survey among Italian fishery businesses. Journal of FisheriesSciences.com, 10 (3). pp. 66-76. ISSN 1307-234X

Asioli, D., Canavari, M., Malaguti, L. and Mignani, C. (2016) Fruit branding: exploring factors affecting adoption of the new pear cultivar ‘Angelys’ in Italian large retail. International Journal of Fruit Science, 16 (3). pp. 284-300. ISSN 1553-8621 doi: https://doi.org/10.1080/15538362.2015.1108894

Asioli, D., Boecker, A. and Canavari, M. (2014) On the linkages between traceability levels and expected and actual traceability costs and benefits in the Italian fishery supply chain. Food Control, 46. 10 - 17. ISSN 0956-7135 doi: https://doi.org/10.1016/j.foodcont.2014.04.048

Asioli, D., Næs, T., Granli, B. S. and Almli, V. L. (2014) Consumer preferences for iced coffee determined by conjoint analysis: an exploratory study with Norwegian consumers. International Journal of Food Science & Technology, 49 (6). pp. 1565-1571. doi: https://doi.org/10.1111/ijfs.12485

Asioli, D., Canavari, M., Pignatti, E., Obermowe, T., Sidali, K. L., Vogt, C. and Spiller, A. (2014) Sensory experiences and expectations of Italian and German organic consumers. Journal of International Food & Agribusiness Marketing, 26 (1). pp. 13-27. ISSN 1528-6983 doi: https://doi.org/10.1080/08974438.2012.755718

Wongprawmas, R., Canavari, M., Haas, R. and Asioli, D. (2012) Gatekeepers' perceptions of Thai Geographical Indication products in Europe. Journal of International Food & Agribusiness Marketing, 24 (3). pp. 185-200. ISSN 1528-6983 doi: https://doi.org/10.1080/08974438.2012.691790

Asioli, D., Pignatti, E. and Canavari, M. (2012) Sensory attributes and marketing: an exploration of Italian organic producers’ perspective. Die Bodenkultur, 63 (2/3). pp. 7-16.

Asioli, D., Canavari, M., Castellini, A., de Magistris, T., Gottardi, F., Lombardi, P., Pignatti, E. and Spadoni, R. (2011) The role of sensory attributes in marketing organic food: findings from a qualitative study of Italian consumers. Journal of Food Distribution Research, 42 (1). pp. 16-21. ISSN 0047-245X

Hingley, M., Mikkola, M., Canavari, M. and Asioli, D. (2011) Local and sustainable food supply: the role of European retail consumer co-operatives. International Journal on Food System Dynamics, 2 (4). ISSN 1869-6945

Asioli, D., Boecker, A. and Canavari, M. (2011) Perceived traceability costs and benefits in the Italian fisheries supply chain. International Journal on Food System Dynamics, 2 (4). pp. 340-356. ISSN 1869-6945

Conference or Workshop Item

Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450, Fuentes-Pila, J., Alarcón, S., Han, J., Liu, J., Hocquette, J.-F., Snell, H. and Nayga, R. M. (2021) European consumer valuation for cultured beef burger: a multi-country investigation using choice experiments. In: 2021 Agricultural & Applied Economics Association Annual Meeting, 1 - 3 Aug 2021, Austin, Texas, United States. doi: https://doi.org/10.22004/ag.econ.312687 (In Press)

Pinpart, P., Asioli, D. and Balcombe, K. (2019) Investigating consumer food waste decisions: a cross-country comparison between Thailand and the United Kingdom. In: American Agricultural Economics Association (AAEA) Annual Meeting, 21-23 Jul 2019, Atlanta, Georgia, pp. 1-33.

Asioli, D., Bazzani, C. and Nayga, R. M. (2018) Consumers’ valuation for lab produced meat: an investigation of naming effects. In: American Agricultural Economics Association (AAEA) Annual Meeting, 6-8 Aug 2018, Washington DC.

Thesis

Asioli, D. (2009) An assessment of the business value of traceability practices in the Italian fishery processing industry. PhD thesis, University of Bologna. doi: https://doi.org/10.6092/unibo/amsdottorato/1504