| 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 | 88 | 2015 |
| Consumer adoption of online food shopping in China O Wang, S Somogyi British Food Journal 120 (12), 2868-2884, 2018 | 38 | 2018 |
| 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 | 24 | 2020 |
| Chinese consumers and European beer: Associations between attribute importance, socio-demographics, and consumption O Wang, X Gellynck, W Verbeke Appetite 108, 416-424, 2017 | 24 | 2017 |
| 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 | 24 | 2016 |
| Chinese consumers and shellfish: Associations between perception, quality, attitude and consumption O Wang, S Somogyi Food Quality and Preference 66, 52-63, 2018 | 21 | 2018 |
| 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 | 15 | 2018 |
| Mapping the value chain of imported shellfish in China O Wang, S Somogyi, S Charlebois Marine Policy 99, 69-75, 2019 | 12 | 2019 |
| 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 | 10 | 2015 |
| Motives for luxury seafood consumption in first-tier cities in China O Wang, S Somogyi Food Quality and Preference 79, 103780, 2020 | 9 | 2020 |
| 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 | 8 | 2019 |
| Determinants for consumer food choice with the New Retail e-commerce mode O Wang, S Somogyi | 1 | 2019 |
| 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 |
Simon SomogyiArrell Chair in the Business of Food, Lang School of Business & Economics, University of GuelphVerified email at uoguelph.ca
