Consumer Valuation for Plant-based Food

Asioli, D., Banovic, M., Barone, A.M., Grasso, S., Nayga, R. (2023). “European Consumers’ Valuation for Hybrid Meat: Does Information Matter?”. Applied Economic Perspectives and Policy, 45(1): 44-62.

Grasso, S., Asioli, D., Smith, R. (2022). "Consumer Co-Creation of Hybrid Meat Products: A Cross-Country European Survey". Food Quality and Preference, 100, September, 104586.

Banovic, M., Barone, A. M., Asioli, D., Grasso, S., (2022). “Enabling Sustainable Plant-forward Transition: European Consumer Attitudes and Intention To Buy Hybrid Products”. Food Quality and Preference, 96, March: 104440.

Rondoni, A., Grebitus, C., Millan, E., Asioli, D. (2021). “Exploring Consumers’ Perception of Plant-Based Eggs using Concept Mapping and Semantic Network Analysis”. Food Quality and Preference, 94, December: 104327.

Rondoni, A., Millan, E., Asioli, D. (2021). “Plant-based Eggs: Views of Industry Practicioners and Experts”. Journal of International Food & Agribusiness Marketing, 34(5): 564-587.

Rondoni, A., Millan, E., Asioli, D. (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): 3704-3725.