Daniele Asioli
Daniele Asioli
Department of Agri-Food Economics and Marketing – University of Reading (UK)
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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, ...
Food Research International 99 (1), 58-71, 2017
Consumers’ Behaviour, Perceptions, and Preferences toward Eggs: A Review of the Literature and Discussion of Industry’s Implications
A Rondoni, D Asioli, E Millan
Trends in Food Science and Technology 106 (December), 391-401, 2020
A Discussion of Recent Methodologies for Combining Sensory and Extrinsic Product Properties in Consumer Studies
D Asioli, P Varela, M Hersleth, VL Almli, NV Olsen, T Næs
Food Quality and Preference 56 (B), 266-273, 2017
Consumers’ Preferences for Upcycled Ingredients: A Case Study with Biscuits
S Grasso, D Asioli
Food Quality and Preference 84 (September), 103951, 2020
Comparison of Rating-Based and Choice-Based Conjoint Analysis Models. A Case Study on Preferences for Iced Coffee in Norway
D Asioli, A Øvrum, V Almli, T Næs
Food Quality and Preference 48 (A), 174-184, 2016
Sustainability-Related Food Labels
D Asioli, J Aschemann – Witzel, RJ Nayga
Annual Review of Resource Economics 12, 171-185, 2020
On the Linkages between Traceability Levels and Expected and Actual Traceability Costs and Benefits in the Italian Fishery Supply Chain
D Asioli, A Boecker, M Canavari
Food Control 46, 10-17, 2014
Young Consumers' Preferences for Water-Saving Wines: An Experimental Study
E Pomarici, D Asioli, R Vecchio, T Naes
Wine Economics and Policy 7 (1), 65-76, 2018
Consumer Preferences for Iced Coffee Determined by Conjoint Analysis: An Exploratory Study with Norwegian Consumers
D Asioli, T Næs, BS Granli, V Lengard Almli
International Journal of Food Science & Technology 49 (6), 1565-1571, 2014
Sensory Experiences and Expectations of Italian and German Organic Consumers
D Asioli, M Canavari, P E., T Obermowe, KL Sidali, C Vogt, A Spiller
Journal of International Food & Agribusiness Marketing 26, 13-27, 2014
Do Consumers Value Food Products Containing Upcycled Ingredients? The Effect of Nutritional and Environmental Information
D Asioli, S Grasso
Food Quality and Preference 91 (July), 104194, 2021
Core Organic Taste: Preferences for Naturalness-Related Sensory Attributes of Organic Food among European Consumers
S Hemmerling, D Asioli, A Spiller
Journal of Food Products Marketing 22 (7), 824-850, 2016
Local and Sustainable Food Supply: The Role of European Retail Consumer Co-operatives
M Hingley, M Mikkola, M Canavari, D Asioli
International Journal on Food System Dynamics 2 (4), 340-436, 2011
The Usual Suspect: How to Co Create Healthier Meat Products
AM Barone, M Banovic, D Asioli, E Wallace, C Ruiz-Capillas, S Grasso
Food Research International 143 (May), 110304, 2021
Microwave or Air-dried? Consumers’ Stated Preferences and Attitudes for Organic Dried Strawberries. A Multi-Country Investigation in Europe
D Asioli, C Rocha, R Wongprawmas, M Popa, F Gogus, V Almli
Food Research International 120 (June), 763-775, 2019
Defining Upcycled Food: The Dual Role of Upcycling in Reducing Food Loss and Waste
J Aschemann-Witzel, D Asioli, M Banovic, MA Perito, AO Peschel, ...
Trends in Food Science and Technology 132 (February 2023), 132-137, 2023
Communicating Upcycled Foods: Frugality Framing Supports Acceptance of Sustainable Product innovations
J Aschemann-Witzel, D Asioli, M Banovic, MA Perito, AO Peschel
Food Quality and Preference 100 (September), 104596, 2022
Quick and easy? Respondent evaluations of the Becker–DeGroot–Marschak and multiple price list valuation mechanisms
D Asioli, A Mignani, F Alfnes
Agribusiness: an International Journal 37, 215– 234, 2021
Are Consumers Willing to Pay for In-Vitro Meat? An Investigation of Naming Effects
D Asioli, C Bazzani, RM Nayga
Journal of Agricultural Economics 73 (2), 356-375, 2022
Enabling Sustainable Plant-forward Transition: European Consumer Attitudes and Intention To Buy Hybrid Products
M Banovic, AM Barone, D Asioli, S Grasso
Food Quality and Preference 96 (March), 104440, 2022
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