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vincenzina caputo
Naslov
Citirano
Citirano
Godina
Making sense of the “clean label” trends: A review of consumer food choice behavior and discussion of industry implications
D Asioli, J Aschemann-Witzel, V Caputo, R Vecchio, A Annunziata, T Næs, ...
Food research international 99, 58-71, 2017
9372017
Consumers’ willingness to pay for organic chicken breast: Evidence from choice experiment
EJ Van Loo, V Caputo, RM Nayga Jr, JF Meullenet, SC Ricke
Food quality and preference 22 (7), 603-613, 2011
4612011
Consumers' valuation of food quality labels: the case of the European geographic indication and organic farming labels
MC Aprile, V Caputo, RM Nayga Jr
International Journal of Consumer Studies 36 (2), 158-165, 2012
4382012
Sustainability labels on coffee: Consumer preferences, willingness-to-pay and visual attention to attributes
EJ Van Loo, V Caputo, RM Nayga Jr, HS Seo, B Zhang, W Verbeke
Ecological Economics 118, 215-225, 2015
4202015
Consumers’ valuation of sustainability labels on meat
EJ Van Loo, V Caputo, RM Nayga Jr, W Verbeke
Food Policy 49, 137-150, 2014
4072014
Consumer preferences for farm-raised meat, lab-grown meat, and plant-based meat alternatives: Does information or brand matter?
EJ Van Loo, V Caputo, JL Lusk
Food Policy 95, 101931, 2020
3552020
Consumers’ preferences and attitudes toward local food products
MC Aprile, V Caputo, RM Nayga Jr
Journal of food products marketing 22 (1), 19-42, 2016
2572016
Effect of organic poultry purchase frequency on consumer attitudes toward organic poultry meat
E Van Loo, V Caputo, RM Nayga, Jr, JF Meullenet, PG Crandall, SC Ricke
Journal of food science 75 (7), S384-S397, 2010
2182010
European consumer preferences for beef with nutrition and health claims: A multi-country investigation using discrete choice experiments
L Van Wezemael, V Caputo, RM Nayga Jr, G Chryssochoidis, W Verbeke
Food policy 44, 167-176, 2014
2142014
Food miles or carbon emissions? Exploring labelling preference for food transport footprint with a stated choice study
V Caputo, RM Nayga Jr, R Scarpa
Australian Journal of Agricultural and Resource Economics 57 (4), 465-482, 2013
1792013
Revisiting consumers’ valuation for local versus organic food using a non-hypothetical choice experiment: Does personality matter?
C Bazzani, V Caputo, RM Nayga Jr, M Canavari
Food Quality and Preference 62, 144-154, 2017
1352017
Time preferences and food choices: Evidence from a choice experiment
E De Marchi, V Caputo, RM Nayga Jr, A Banterle
Food Policy 62, 99-109, 2016
1182016
Comparing serial, and choice task stated and inferred attribute non‐attendance methods in food choice experiments
V Caputo, EJ Van Loo, R Scarpa, RM Nayga Jr, W Verbeke
Journal of agricultural economics 69 (1), 35-57, 2018
1002018
Consumer preferences for nutritional claims: An exploration of attention and choice based on an eye-tracking choice experiment
P Ballco, T De-Magistris, V Caputo
Food Research International 116, 37-48, 2019
842019
Alternative labeling programs and purchasing behavior toward organic foods: The case of the participatory guarantee systems in Brazil
G Sacchi, V Caputo, RM Nayga Jr
Sustainability 7 (6), 7397-7416, 2015
812015
Personality traits and consumer acceptance of controversial food technology: A cross-country investigation of genetically modified animal products
W Lin, DL Ortega, V Caputo, JL Lusk
Food quality and preference 76, 10-19, 2019
782019
The effects of green nudges on consumer valuation of bio-based plastic packaging
J Wensing, V Caputo, L Carraresi, S Bröring
Ecological Economics 178, 106783, 2020
762020
Cue versus independent food attributes: the effect of adding attributes in choice experiments
V Caputo, R Scarpa, RM Nayga Jr
European Review of Agricultural Economics 44 (2), 211-230, 2017
732017
Do plant‐based and blend meat alternatives taste like meat? A combined sensory and choice experiment study
V Caputo, G Sogari, EJ Van Loo
Applied Economic Perspectives and Policy 45 (1), 86-105, 2023
652023
Discovering market segments for hunted wild game meat
ME Marescotti, V Caputo, E Demartini, A Gaviglio
Meat science 149, 163-176, 2019
642019
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