Number of items: 46.
Article
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.
e12836.
ISSN 1745-459X
doi: https://doi.org/10.1111/joss.12836
Asioli, D.
ORCID: https://orcid.org/0000-0003-2274-8450, Zhou, X., Halmemies-Beauchet-Filleau, A., Vanhatalo, A., Givens, I., 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: https://doi.org/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: https://doi.org/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: https://doi.org/10.1016/j.tifs.2023.01.001
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: https://doi.org/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: https://doi.org/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: https://doi.org/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: https://doi.org/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: https://doi.org/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: https://doi.org/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: https://doi.org/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: https://doi.org/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: https://doi.org/10.1108/BFJ-11-2020-1054
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
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
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: https://doi.org/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: 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
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
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: https://doi.org/10.22004/ag.econ.313957
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
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
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