Ou Wang
Title
Cited by
Cited by
Year
Motives for consumer choice of traditional food and European food in mainland China
O Wang, H De Steur, X Gellynck, W Verbeke
Appetite 87, 143-151, 2015
882015
Consumer adoption of online food shopping in China
O Wang, S Somogyi
British Food Journal 120 (12), 2868-2884, 2018
382018
Food choice in the e-commerce era: A comparison between business-to-consumer (B2C), online-to-offline (O2O) and new retail
O Wang, S Somogyi, S Charlebois
British Food Journal 122 (4), 1215-1237, 2020
242020
Chinese consumers and European beer: Associations between attribute importance, socio-demographics, and consumption
O Wang, X Gellynck, W Verbeke
Appetite 108, 416-424, 2017
242017
Perceptions of Chinese traditional food and European food among Chinese consumers
O Wang, X Gellynck, W Verbeke
British Food Journal 118 (12), 2855-2872, 2016
242016
Chinese consumers and shellfish: Associations between perception, quality, attitude and consumption
O Wang, S Somogyi
Food Quality and Preference 66, 52-63, 2018
212018
General image, perceptions and consumer segments of luxury seafood in China: A case study for lobster
O Wang, S Somogyi, R Ablett
British Food Journal 120 (5), 969-983, 2018
152018
Mapping the value chain of imported shellfish in China
O Wang, S Somogyi, S Charlebois
Marine Policy 99, 69-75, 2019
122019
General image of and beliefs about European food in two mainland Chinese cities: Shanghai and Xi’an
O Wang, X Gellynck, W Verbeke
British Food Journal 117 (5), 1581-1595, 2015
102015
Motives for luxury seafood consumption in first-tier cities in China
O Wang, S Somogyi
Food Quality and Preference 79, 103780, 2020
92020
Consumer adoption of sustainable shellfish in China: Effects of psychological factors and segmentation
O Wang, S Somogyi
Journal of Cleaner Production 206, 966-975, 2019
82019
Determinants for consumer food choice with the New Retail e-commerce mode
O Wang, S Somogyi
12019
Willingness to adopt a more plant-based diet in China and New Zealand: Applying the theories of planned behaviour, meat attachment and food choice motives
O Wang, F Scrimgeour
Food Quality and Preference 93, 104294, 2021
2021
The influences of quality attributes and socio-demographics on Chinese consumers' general and online consumptions of Canadian, US and Australian lobsters
O Wang, S Somogyi, R Ablett
British Food Journal, 2021
2021
Chinese consumers’ willingness to pay for quality attributes and online purchase of lobsters imported from Canada, U.S. and Australia
O Wang, S Somogyi, R Ablett
The 64th Annual Conference of the Australasian Agricultural and Resource …, 2020
2020
Consumer adoption of online-to-offline food delivery services: A conceptual model
O Wang
Springer, 2020
2020
Motivations for choice of luxury seafood in China
O Wang, S Somogyi
Foodomics 2019, 2019
2019
Chinese consumers' willingness to pay for quality attributes and online purchase of Canadian, U.S., and Australian lobster
O Wang, S Somogyi, R Ablett
Senseasia 2018, 2018
2018
General attitudes and attribute perceptions of shellfish among Chinese consumers
O Wang, S Somogyi
12th Pangborn Sensory Science Symposium, 2017
2017
Nova Scotian lobster quality standard for the online Chinese market: a consumer survey
O Wang, S Somogyi
Report for Nova Scotian Department of Fisheries & Aquaculture, 2016
2016
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