Nguyen, Q. C., Næs, T., Le, V. V. M., Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450 and Varela, P. (2025) Consumer preferences for upcycled foods: the role of product attributes and label information. Food Quality and Preference, 133. 105611. ISSN 1873-6343 doi: 10.1016/j.foodqual.2025.105611

Han, J., Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450, Zanello, G. ORCID: https://orcid.org/0000-0002-0477-1385 and Caputo, V. (2025) Consumer preferences for gene-edited foods: a review of the literature and discussion of industry and policy implications. Journal of Agricultural Economics. ISSN 1477-9552 doi: 10.1111/1477-9552.70008

Banovic, M., Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450 and Sogari, G. (2025) Cross-cultural consumer valuation of precision fermentation milk: effects of information, individual traits, and labelling preferences. Food Quality and Preference, 131. 105570. ISSN 1873-6343 doi: 10.1016/j.foodqual.2025.105570

Xhakollari, V. ORCID: https://orcid.org/0000-0001-9318-1039, Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450 and Nayga, R. M. (2025) Mitigating hypothetical bias in choice experiments: an in-depth review on the use of cheap talk. Journal of Choice Modelling, 56. 100561. ISSN 1755-5345 doi: 10.1016/j.jocm.2025.100561

Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450 and Jaeger, S. R. (2025) Online consumer research: more attention needs to be given to data quality. Current Opinion in Food Science, 63. 101307. ISSN 2214-8000 doi: 10.1016/j.cofs.2025.101307

Zhou, X., Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450 and Jürkenbeck, K. (2025) Investigating consumers' views on foods from soilless farming systems: a review of the literature and discussion of implications and recommendations. Food Quality and Preference, 126. 105413. ISSN 0950-3293 doi: 10.1016/j.foodqual.2024.105413

D'Adamo, G., Andreani, G., Ardizzi, M., Ferroni, F., De Marco, D., Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450, Sogari, G. and Alessandra, M. (2025) The physiological mechanisms underlying consumer preferences towards organic food. Appetite, 207. 107865. ISSN 0195-6663 doi: 10.1016/j.appet.2025.107865

Edenbrandt, A. K., Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450 and Nordström, J. (2025) Impact of different carbon labels on consumer inference. Journal of Cleaner Production, 494. 1405020. ISSN 0959-6526 doi: 10.1016/j.jclepro.2025.145020

Jin, S., Zhai, Q., Yuan, R., Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450 and Nayga Jr, R. M. (2025) Personality matters in consumer preferences for cultured meat in China. Food Quality and Preference, 123. 105317. ISSN 0950-3293 doi: 10.1016/j.foodqual.2024.105317

Lemken, D., Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450 and Schoppa, F. (2024) Attention to carbon footprints in food choices and the crowding out effect of attention-leading nudges. Business Strategy and the Environment, 33 (8). pp. 8493-8507. ISSN 0964-4733 doi: 10.1002/bse.3916

Areal, F. J. and Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450 (2024) Heterogeneous preferences and consumer willingness to pay for vitamin D fortification of eggs. Agribusiness, 40 (3). pp. 661-679. ISSN 0742-4477 doi: 10.1002/agr.21919

Aschemann-Witzel, J., Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450, Banovic, M., Perito, M. A. and Peschel, A. O. (2023) Consumer understanding of upcycled foods – exploring consumer-created associations and concept explanations across five countries. Food Quality and Preference, 112. 105033. ISSN 0950-3293 doi: 10.1016/j.foodqual.2023.105033

Nguyen, Q. C., Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450, Varela, P. and Næs, T. (2023) Comparison of different ways of handling consumer segments using L-shape data. Journal of Sensory Studies, 38 (4). e12836. ISSN 1745-459X doi: 10.1111/joss.12836

Walter, P., Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450 and Balcombe, K. (2023) Consumer food waste decisions in British and Thai consumers: a vignette approach. Q Open, 3 (2). quod020. ISSN 2633-9048 doi: 10.1093/qopen/qoad020

Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450, Zhou, X., Halmemies-Beauchet-Filleau, A., Vanhatalo, A., Givens, I. ORCID: https://orcid.org/0000-0002-6754-6935, Rondoni, A. and Turpeinen, A. M. (2023) Consumers’ valuation for low-carbon emission and low-saturated fat butter. Food Quality and Preference, 108. 104859. ISSN 0950-3293 doi: 10.1016/j.foodqual.2023.104859

Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450, Banovic, M., Barone, A. M., Grasso, S. and Nayga, R. M. (2023) European consumers' valuation for hybrid meat: does information matter? Applied Economic Perspectives and Policy, 45 (1). pp. 44-62. ISSN 2040-5804 doi: 10.1002/aepp.13283

Aschemann-Witzel, J. ORCID: https://orcid.org/0000-0002-6737-3659, Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450, Banovic, M., Angela Perito, M., Odile Peschel, A. and Stancu, V. (2023) Defining upcycled food: the dual role of upcycling in reducing food loss and waste. Trends in Food Science & Technology, 132. pp. 132-137. ISSN 0924-2244 doi: 10.1016/j.tifs.2023.01.001

Walter, P. and Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450 (2023) British and Thai consumer plate waste behaviour: a qualitative comparison. Food and Applied Bioscience Journal, 11 (1). ISSN 2286-8615

Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450, Fuentes-Pila, J., Alarcón, S., Han, J., Liu, J., Hocquette, J.-F. and Nayga, R. M. (2022) Consumers’ valuation of cultured beef burger: a multi-country investigation using choice experiments. Food Policy, 112. 102376. ISSN 0306-9192 doi: 10.1016/j.foodpol.2022.102376

Aschemann-Witzel, J., Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450, Banovic, M., Perito, M. A. and Peschel, A. O. (2022) Communicating upcycled foods: frugality framing supports acceptance of sustainable product innovations. Food Quality and Preference, 100. 104596. ISSN 0950-3293 doi: 10.1016/j.foodqual.2022.104596

Grasso, S., Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450 and Smith, R. ORCID: https://orcid.org/0000-0002-1546-3847 (2022) Consumer co-creation of hybrid meat products: a cross-country European survey. Food Quality and Preference, 100. 104586. ISSN 0950-3293 doi: 10.1016/j.foodqual.2022.104586

Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450, Bazzani, C. and Nayga Jr, R. M. (2022) Are consumers willing to pay for in‐vitro meat? An investigation of naming effects. Journal of Agricultural Economics, 73 (2). pp. 356-375. ISSN 0021-857X doi: 10.1111/1477-9552.12467

Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450, Nguyen, Q. C., Varela, P. and Næs, T. (2022) Comparison of different ways of handling L-shaped data for integrating sensory and consumer information. Food Quality and Preference, 96. 104426. ISSN 0950-3293 doi: 10.1016/j.foodqual.2021.104426

Banovic, M., Barone, A. M., Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450 and Grasso, S. (2022) Enabling sustainable plant-forward transition: European consumer attitudes and intention to buy hybrid products. Food Quality and Preference, 96. 104440. ISSN 0950-3293 doi: 10.1016/j.foodqual.2021.104440

Rondoni, A., Millan, E. ORCID: https://orcid.org/0000-0002-2421-2855 and Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450 (2022) Plant-based eggs: views of industry practitioners and experts. Journal of International Food & Agribusiness Marketing, 34 (5). pp. 564-587. ISSN 1528-6983 doi: 10.1080/08974438.2021.1915222

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: 10.1016/j.foodqual.2021.104327

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, 123 (11). pp. 3704-3725. ISSN 0007-070X doi: 10.1108/BFJ-11-2020-1054

Rao, Y. ORCID: https://orcid.org/0000-0003-2274-8450, Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450, Shaosheng, J. and Nayga, R. M. (2021) Consumers’ valuation for cultured meat: a multi-city choice experiment in China. In: 2021 AAEA Annual Meeting, AUG 01-03 2021, Austin, Texas, United States. doi: 10.22004/ag.econ.313957

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: 10.1016/j.foodqual.2021.104194

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: 10.22004/ag.econ.312687

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: 10.1016/j.foodres.2021.110304

Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450, Mignani, A. and Alfnes, F. (2021) Quick and easy? Respondent evaluations of the Becker–DeGroot–Marschak and multiple price list valuation mechanisms. Agribusiness, 37 (2). pp. 215-234. ISSN 0742-4477 doi: 10.1002/agr.21668

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: 10.1016/j.tifs.2020.10.038

Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450, Aschemann-Witzel, J. and Nayga, R. M. J. (2020) Sustainability-related food labels. Annual Review of Resource Economics, 12. ISSN 1941-1340 doi: 10.1146/annurev-resource-100518-094103

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: 10.1016/j.foodqual.2020.103951

Almli, V. L., Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450 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: 10.3390/nu11122951

Pinpart, P., Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450 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. ORCID: https://orcid.org/0000-0003-2274-8450, 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: 10.1016/j.foodres.2018.11.037

Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450, 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: 10.1016/j.foodres.2018.05.029

Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450, 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.

Pomarici, E., Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450, 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: 10.1016/j.wep.2018.02.002

Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450, 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: 10.3934/agrfood.2018.3.327

Varela, P., Berget, I., Hersleth, M., Carlehög, M., Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450 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. ORCID: https://orcid.org/0000-0003-2274-8450, 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: 10.1016/j.foodres.2017.07.022

Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450, 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: 10.1016/j.foodqual.2016.03.015

Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450, 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: 10.1016/j.foodqual.2016.07.005

Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450, 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: 10.1016/j.foodqual.2015.09.007

Bazzani, C., Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450, 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: 10.3280/ECAG2016-003003

Hemmerling, S., Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450 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: 10.1080/10454446.2015.1121428

Boeker, A. and Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450 (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. ORCID: https://orcid.org/0000-0003-2274-8450, 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: 10.1080/15538362.2015.1108894

Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450, 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: 10.1016/j.foodcont.2014.04.048

Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450, 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: 10.1111/ijfs.12485

Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450, 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: 10.1080/08974438.2012.755718

Wongprawmas, R., Canavari, M., Haas, R. and Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450 (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: 10.1080/08974438.2012.691790

Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450, 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. ORCID: https://orcid.org/0000-0003-2274-8450, 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. ORCID: https://orcid.org/0000-0003-2274-8450 (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. ORCID: https://orcid.org/0000-0003-2274-8450, 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

Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450 (2009) An assessment of the business value of traceability practices in the Italian fishery processing industry. PhD thesis, University of Bologna. doi: 10.6092/unibo/amsdottorato/1504