| 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 | 135 | 2020 |
| 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 | 127 | 2015 |
| Consumer adoption of online food shopping in China O Wang, S Somogyi British Food Journal 120 (12), 2868-2884, 2018 | 120 | 2018 |
| 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 | 73 | 2021 |
| 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 | 41 | 2016 |
| Chinese consumers and European beer: Associations between attribute importance, socio-demographics, and consumption O Wang, X Gellynck, W Verbeke Appetite 108, 416-424, 2017 | 37 | 2017 |
| Motives for luxury seafood consumption in first-tier cities in China O Wang, S Somogyi Food Quality and Preference 79, 103780, 2020 | 32 | 2020 |
| Chinese consumers and shellfish: Associations between perception, quality, attitude and consumption O Wang, S Somogyi Food Quality and Preference 66, 52-63, 2018 | 26 | 2018 |
| Consumer adoption of online-to-offline food delivery services in China and New Zealand O Wang, F Scrimgeour British Food Journal, 2022 | 24 | 2022 |
| Mapping the value chain of imported shellfish in China O Wang, S Somogyi, S Charlebois Marine Policy 99, 69-75, 2019 | 21 | 2019 |
| 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 | 21 | 2018 |
| 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 | 20 | 2019 |
| Consumer segmentation and motives for choice of cultured meat in two Chinese cities: Shanghai and Chengdu O Wang, F Scrimgeour British Food Journal 125 (2), 396-414, 2023 | 17 | 2023 |
| Consumer adoption of blockchain food traceability: effects of innovation-adoption characteristics, expertise in food traceability and blockchain technology, and segmentation O Wang, F Scrimgeour British Food Journal 125 (7), 2493-2513, 2023 | 12 | 2023 |
| 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 | 12 | 2015 |
| Consumer adoption of online-to-offline food delivery services: a conceptual model O Wang Digital Marketing & eCommerce Conference, 99-105, 2020 | 10 | 2020 |
| Determinants for consumer food choice with the New Retail e-commerce mode O Wang, S Somogyi | 7 | 2019 |
| Consumer attitudes towards leftover food takeout interventions: a case study of the doggy bag in Japan S Billore, T Kobayashi, O Wang British Food Journal 123 (9), 3228-3244, 2021 | 4 | 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 123 (7), 2289-2306, 2021 | 4 | 2021 |
| The influence of innovation-adoption characteristics on consumers' trust and purchase intentions of innovative alternative proteins: A comparison between plant-based food … O Wang, FJA Perez-Cueto, R Scarpa, F Scrimgeour Food Quality and Preference 113, 105072, 2024 | 1 | 2024 |
Simon SomogyiProfessor & Dr Kerry Litzenberg Chair in Sales & Economics, Texas A&M UniversityVerified email at ag.tamu.edu
