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Department of Management

MAPP Centre

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Aschemann-Witzel, J. & Aagaard, E. M. N. (2015). „Wenn ich mal mehr Geld habe, dann …“ Point of Sale Abwägungen für und wider ökologische Lebensmittel bei jungen Dänischen Konsumentinnen und Konsumenten.. Paper presented at Wissenschaftstagung Ökologischer Landbau, Eberswalde, Germany.

Piqueras-Fiszman, B., Kraus, A. A. & Spence, C. (2014). “Yummy” versus “Yucky”! Explicit and implicit approach–avoidance motivations towards appealing and disgusting foods. Appetite, 78(July), 193-202. https://doi.org/10.1016/j.appet.2014.03.029

Banovic, M., Reinders, M. J., Claret, A., Guerrero, L. & Krystallis Krontalis, A. (2019). “One Fish, Two Fish, Red Fish, Blue Fish”: How ethical beliefs influence consumer perceptions of “blue” aquaculture products? Food Quality and Preference, 77, 147-158. https://doi.org/10.1016/j.foodqual.2019.05.013

Ferro, C., Ares, G., Aschemann-Witzel, J., Curutchet, M. R. & Giménez, A. (2022). “I don't throw away food, unless I see that it's not fit for consumption”: An in-depth exploration of household food waste in Uruguay. Food Research International, 151, [110861]. https://doi.org/10.1016/j.foodres.2021.110861

Pedersen, S. & Grønhøj, A. (2016). “He should take a course…” – a qualitative exploration of children’s healthy eating as a battlefield for parents. Abstract from Child and Teen Consumption, Ålborg, Denmark.

Grunert, K. G., Janssen, M., Christensen, R. N., Teunissen, L., Cuykx, I., Decorte, P. & Reisch, L. A. (2022). “Corona Cooking”: The interrelation between emotional response to the first lockdown during the COVID-19 pandemic and cooking attitudes and behaviour in Denmark. Food Quality and Preference, 96, [104425]. https://doi.org/10.1016/j.foodqual.2021.104425

Mørk, T., Tsalis, G. & Grunert, K. G. (2014). Økologi i de offentlige køkkener. DCA - Nationalt Center for Fødevarer og Jordbrug. DCA rapport No. 039

Grunert, K. G. (2001). Økologi: Er der grænser for afsætning af økologiske varer? Tidsskrift for Landoekonomi, 188(2), 134-140.

Grunert, K. G. (1999). Øko-eksport kræver investeringsvilje. Effektivt Landbrug, (9), 6.

Stacey, J. (2004). Ældre kræver mere smag. Nyt fra Levnedsmiddelcentret, (2), 2-3.

Niedźwiedzka, B., Mazzocchi, M., Piórecka, B., Kozioł-Kozakowska, A., Aschemann-Witzel, J., Gennaro, L., Verbeke, W. & Traill, W. B. (2012). Zachowania informacyjne Polaków dotyczące zdrowego odżywiania. Wyniki badania EATWELL. Zdrowie Publiczne i Zarządzanie, 10(2), 57-58. https://doi.org/10.4467/20842627OZ.12.008.0895

Esbjerg, L., Grunert, K. G., Buck, N. & Sonne, A-M. (2008). Working in Danish retailing: Transitional workers going elsewhere, core employees going nowhere, and career-seekers striving to go somewhere. In N. Westergaard-Nielsen (Ed.), Low-Wage Work in Denmark (pp. 140-185). Russell Sage Foundation. The Russell Sage Foundation Case Studies of Job Quality in Advanced Economies

Schnettler, B., Miranda-Zapata, E., Orellana, L., Grunert, K. G., Poblete, H., Lobos, G., Adasme-Berríos, C. & Lapo, M. (2022). Work-to-family enrichment and atmosphere of family meals influence satisfaction with food-related life: An actor-partner interdependence approach in dual-earner parents with adolescent children. Food Quality and Preference, 97, [104471]. https://doi.org/10.1016/j.foodqual.2021.104471

Lobos, G., Grunert, K. G., Bustamante, M. & Schnettler, B. (2016). With Health and Good Food, Great Life! Gender Differences and Happiness in Chilean Rural Older Adults. Social Indicators Research, 127(2), 865-885. https://doi.org/10.1007/s11205-015-0971-0

Vassallo, M., Saba, A., Arvola, A., Dean, M., Messina, F., Winkelmann, M., Claupein, E., Lähteenmäki, L. & Shepherd, R. (2009). Willingness to use functional breads: Applying the Health Belief Model across four European countries. Appetite, 52(2), 452-460. https://doi.org/10.1016/j.appet.2008.12.008

Schnettler, B., Miranda, H., Lobos, G., Sepúlveda, J., Orellana, L., Mora, M. & Grunert, K. G. (2015). Willingness to purchase functional foods according to their benefits: consumer profiles in Southern Chile. British Food Journal, 117(5), 1453-1473. https://doi.org/10.1108/BFJ-07-2014-0273

Peyer, M., Balderjahn, I. & Scholderer, J. (2006). Willingness to pay for fair trade products: Results from a discrete choice experiment. Paper presented at 8th IFSAM World Congress, Berlin, Germany.

Juhl, H. J., Fenger, M. H. J. & Thøgersen, J. (2017). Will the consistent organic food consumer step forward? An empirical analysis. Journal of Consumer Research, 44(3), 519-535. https://doi.org/10.1093/jcr/ucx052

Aschemann-Witzel, J., Hooge, I. D., Amani, P., Bech-Larsen, T. & Oostindjer, M. (2015). Why do foods and meals become waste? – Causes of consumer food waste. Paper presented at MAPP Workshop, Middelfart, Denmark.

Esbjerg, L. & Stacey, J. (2001). Why do German retailers think and act as they do? In Annual report (pp. 3). Aarhus School of Business, MAPP Centre.

Harmsen, H., Grunert, K. G. & Declerck, F. (2000). Why did we make that cheese? An empirically based framework for understanding what drives innovation activity. Yanjiu yu Fazhan Guanli, 30(2), 151-166.

Harmsen, H. & Grunert, K. G. (1997). Why did we make that cheese? An empirically based framework for understanding what drives innovation activities in a low-tech industry. Paper presented at 4th International Product Development Management Conference, Stockholm, Sweden.

Verbeke, W., Frewer, L. J., Scholderer, J. & De Brabander, H. F. (2007). Why consumers behave as they do with respect to food safety and risk information. Analytica Chimica Acta, 586(1-2), 2-7. http://www.sciencedirect.com/science?_ob=MImg&_imagekey=B6TF4-4KJ6KN5-5-1&_cdi=5216&_user=745831&_orig=search&_coverDate=03%2F14%2F2007&_sk=994139998&view=c&wchp=dGLbVzW-zSkzk&md5=00ccb3e28a04eb2f7fc2bccb1a39a080&ie=/sdarticle.pdf

Chrysochou, P., Krystallis, A. & Rungie, C. (2009). Why are buyers loyal? Exploring the role of psychographics on loyalty performance and market structure of brands. Paper presented at The 38th European Marketing Academy Conference: Marketing and the Core Disciplines: Rediscovering References, Nantes, France. http://74.125.77.132/search?q=cache:http://www.emac2009.org/

Esbjerg, L. (2014). Who’s to blame: Assigning (and skirting) responsibility for improving animal welfare in a globalised business network. Paper presented at IMP Conference, Bordeaux, France.

Grønhøj, A., Hansen, G. L. & Bundgaard, L. (2019). Who may convince technical college students to eat healthily? A mixed methods study . Poster session presented at Pangborn 2019: 13th Sensory science symposium, Edinburgh, United Kingdom.

Leikas, S., Lindeman, M., Roininen, K. & Lähteenmäki, L. (2009). Who is responsible for food risks? The influence of risk type and risk characteristics. Appetite, 53(1), 123-126. https://doi.org/10.1016/j.appet.2009.05.003

Schuitema, G., Loebnitz, N. & Grunert, K. G. (2013). Who buys misshaped food? The effect of identities and problem awareness on buying intentions. Abstract from 10th Biennial Conference on Environmental Psychology, Magdeburg, Germany. http://www.envpsycon.ovgu.de/EnvPsyCon.html

Loebnitz, N., Schuitema, G. & Grunert, K. G. (2015). Who Buys Oddly Shaped Food and Why? Impacts of Food Shape Abnormality and Organic Labeling on Purchase Intentions. Psychology & Marketing, 32(4), 408-421. https://doi.org/10.1002/mar.20788

Søndergaard, H. A. & Thøgersen, J. (2018). Which values motivate consumers to innovate?. Paper presented at DRUID18, Copenhagen, Denmark.

Reutterer, T., Boztug, Y. & Breugelmans, E. (2008). Which categories should direct marketers feature for which customers when using targeted promotions?. Paper presented at 37th EMAC Conference 2008, Brighton, United Kingdom.

Nørgaard, M. K. (2008). When cooking fish wreaks havoc in Danish kitchens. In L. V. Poulsen & J. Stacey (Eds.), Annual Report 2006-2007 (pp. 14-15). Aarhus School of Business, Aarhus University, MAPP Centre.

Tsalis, G. (2020). What's the deal? Consumer price involvement and the intention to purchase suboptimal foods: A cross-national study. Food Quality and Preference, 79, [103747]. https://doi.org/10.1016/j.foodqual.2019.103747

Grunert, K. G. (1996). What's in a steak? A cross-cultural study on the quality perception of beef. Paper presented at 25th EMAC Conference, Budapest, May.

Grunert, K. G. (1996). What's in a steak? A cross-cultural study of the quality perception of beef. Aarhus School of Business, MAPP Centre.

Grunert, K. G. (1997). What's in a steak: A cross-cultural study on the quality perception of beef. Food Quality and Preference, 8(3), 157-174. https://doi.org/10.1016/S0950-3293(96)00038-9

Orquin, J. L., Mueller Loose, S. & Scholderer, J. (2013). What you see is what you buy: How saliency and surface size of packaging elements influence attention and choice. Abstract from 10th Pangborn Sensory Science Symposium, Rio, Brazil. http://www.pangborn2013.com/

Djupegot, I. L., Hansen, S. & Lähteenmäki, L. (2021). What you say and what you do: Exploring the link between consumers’ perception of portion size norms and reported behaviour for consumption of sweets and crisps. Food Quality and Preference, 92, [104216]. https://doi.org/10.1016/j.foodqual.2021.104216

Pindado, E., Jacobsen, L. & Barrena, R. (2018). What the Crowd Says about Food Sustainability.

Søndergaard, H. A. & Edelenbos, M. (2007). What parents prefer and children like: Investigating choice of vegetable-based food for children. Food Quality and Preference, 18(7), 949-962. https://doi.org/10.1016/j.foodqual.2007.03.009

Krystallis Krontalis, A. (2011). What keeps smokers from quitting? Uncovering attribute-based loyalty determinants in cigarette brands. Paper presented at 7th International Conference of the Academy of Marketing's SIG on Brand, Corporate Identity and Reputation, "Brand New Territory: Brand Leadership, Relevance and Practice in a Dynamic Environment", Oxford, United Kingdom.

Skytte, H. & Bove, K. (2000). What is value for food retail chains? Theoretical aspects and empirical findings from Spain. Paper presented at International EAERCD Conference on Retail Innovation, Barcelona.

Skytte, H. (2000). What is value for food retail chains? Theoretical aspects. In J. H. Trienekens & P. J. P. Zuurbier (Ed.), Chain Management in Agribusiness and the Food Industry (pp. s. 361-367). Wageningen Academic Publishers.

Skytte, H. (2000). What is value for food retail chains? Theoretical aspects. Paper presented at Fourth International Conference on Chain Management in Agribusiness and the Food Industry, Wageningen.

Mazzocchi, M., Cagnone, S., Bech-Larsen, T., Niedżwiedzka, B., Saba, A., Shankar, B., Verbeke, W. & Traill, W. B. (2015). What is the public appetite for healthy eating policies? Evidence from a cross-European survey. Health Economics, Policy and Law, 10(3), 267-292. https://doi.org/10.1017/S1744133114000346

Kotseridis, Y., Chrysochou, P. & Krystallis, A. (2009). What drives customer loyalty towards Greek wine varieties? Using polarization to model consumer loyalty. Paper presented at 3rd Annual Meeting of the American Association of Wine Economists, Reims, Champagne, France. http://www.wine-economics.org/meetings/Reims2009/programinfo/Reims_Program_Final.htm

de Barcellos, M. D., Kügler, J. O. & Scholderer, J. (2009). What drives consumer involvement? The relative impact of product category and product attribute. http://www.anpad.org.br/evento.php?cod_evento_edicao=45

Chrysochou, P., Corsi, A. M. & Krystallis Krontalis, A. (2012). What drives Greek consumer preferences for cask wine? British Food Journal, 114(8), 1072-1084. https://doi.org/10.1108/00070701211252057

Lähteenmäki, L., Bredie, W. L. P., Byrne, D. V., Hyldig, G., Jensen, S., Mielby, L. H., Jensen, J. D., Møller, P., Jespersen, I. V., Andersen, B. V., Haugaard, P., Stancu, V. & Yeomans, M. (2014). What does sensory satisfaction with food products, meals and eating mean?. Abstract from Eurosense conference, Copenhagen, Denmark.

Jensen, B. B., Grønhøj, A., Gadensgaard, B. & Godt, D. (2013). What do young people know about in-store alcohol prices?. Paper presented at 2013 Pricing and Retailing Conference, Boston, United States.

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Revised 18.01.2022