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Department of Management

Mapp Centre

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Brückner-Gühmann, M., Banovic, M. & Drusch, S. (2019). Towards an increased plant protein intake: Rheological properties, sensory perception and consumer acceptability of lactic acid fermented, oat-based gels. Food Hydrocolloids, 96, 201-208. https://doi.org/10.1016/j.foodhyd.2019.05.016

Bech-Larsen, T. & Tsalis, G. (2018). Impact of cooking competence on satisfaction with food-related life: Construction and validation of cumulative experience & knowledge scales. Food Quality and Preference, 68, 191-197. https://doi.org/10.1016/j.foodqual.2018.02.006

Bech-Larsen, T., Mørk, T. & Bundgaard, L. (2018). Future Outlooks: Nordic Gastronomy in Food Marketing and Catering. In E. B. Veslemøy Andersen & G. Wirtanen (Eds.), Nutritional and health aspects of food in Nordic countries (pp. 245-255). Elsevier. https://doi.org/10.1016/B978-0-12-809416-7.00011-1

Banovic, M., Chrysochou, P., Grunert, K. G., Rosa, P. J. & Gamito, P. (2016). The effect of fat content on visual attention and choice of red meat and differences across gender. Food Quality and Preference, 52, 42-51. https://doi.org/10.1016/j.foodqual.2016.03.017

Banovic, M., Krystallis, A., Guerrero, L. & Reinders, M. J. (2016). Consumers as co-creators of new product ideas: An application of projective and creative research techniques. Food Research International, 87, 211-223. https://doi.org/10.1016/j.foodres.2016.07.010

Banovic, M., Nikolakis, G. & Grunert, K. G. (2017). Future of protein foods: Co-creating plant-protein enriched foods with consumers. Poster session presented at XV EAAE Congress Towards Sustainable Agri-Food Systems: Balancing between Markets and Society, Parma, Italy.

Banovic, M., Arvola, A., Pennanen, K., Duta, D. E., Brückner-Gühmann, M., Lähteenmäki, L. & Grunert, K. G. (2018). Foods with increased protein content: A qualitative study on European consumer preferences and perceptions. Appetite, 125(June), 233-243. https://doi.org/10.1016/j.appet.2018.01.034

Banovic, M. & Arsenijevic, V. (2017). Seeing through consumer: Predicting consumer preferences and choices by using deep learning neural networks. In A. Gneezy, V. Griskevicius & P. Williams (Eds.), NA - Advances in Consumer Research (Vol. 45). [14-U] Duluth, MN: Association for Consumer Research. Advances in Consumer Research, Vol.. 45

Banovic, M., Reinders, M. J., Claret, A., Guerrero, L. & Krystallis, A. (2019). A cross-cultural perspective on impact of health and nutrition claims, country-of-origin and eco-label on consumer choice of new aquaculture products. Food Research International, 123, 36-47. https://doi.org/10.1016/j.foodres.2019.04.031

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

Asioli, D., Aschemann-Witzel, J., Caputo, V., Vecchio, R., Annunziata, A., Næs, T. & Varela, P. (2017). Making sense of the “clean label” trends: A review of consumer food choice behavior and discussion of industry implications. Food Research International, 99, Part 1, 58-71. https://doi.org/10.1016/j.foodres.2017.07.022

Aschemann-Witzel, J. & Zielke, S. (2017). Can’t Buy Me Green? A Review of Consumer Perceptions of and Behavior Toward the Price of Organic Food. Journal of Consumer Affairs, 51(1), 211-251. https://doi.org/10.1111/joca.12092

Aschemann-Witzel, J. (2016). Waste not, want not, emit less. Science, 352(6284), 408-409. https://doi.org/10.1126/science.aaf2978

Aschemann-Witzel, J., Bech-Larsen, T. & Capacci, S. (2016). Do Target Groups Appreciate Being Targeted? An Exploration of Healthy Eating Policy Acceptance. Journal of Consumer Policy, 39(3), 285-306. https://doi.org/10.1007/s10603-016-9327-7

Aschemann-Witzel, J., Hooge, I. D., Rohmann, H., Mueller Loose, S., Normann, A., Almli, V. L. & Oostindjer, M. (2016). Consumers food-waste across five European countries: determinants and food (waste)-related lifestyle. Paper presented at 4th Nordic Conference on Consumer Research , Århus, Denmark.

Aschemann-Witzel, J., de Hooge, I. E., Rohm, H., Normann, A., Bossle, M. B., Grønhøj, A. & Oostindjer, M. (2017). Key characteristics and success factors of supply chain initiatives tackling consumer-related food waste: A multiple case study. Journal of Cleaner Production, 155, Part 2, 33-45. https://doi.org/10.1016/j.jclepro.2016.11.173

Aschemann-Witzel, J. & Grunert, K. G. (2017). Attitude towards resveratrol as a healthy botanical ingredient: The role of naturalness of product and message. Food Quality and Preference, 57, 126-135. https://doi.org/10.1016/j.foodqual.2016.12.007

Aschemann-Witzel, J., Jensen, J. H., Jensen, M. H. & Kulikovskaja, V. (2017). Consumer behaviour towards price-reduced suboptimal foods in the supermarket and the relation to food waste in households. Appetite, 116, 246-258. https://doi.org/10.1016/j.appet.2017.05.013

Aschemann-Witzel, J., de Hooge, I. E., Kulikovskaja, V., Bech-Larsen, T. & Oostindjer, M. (2017). Bargain or good deed? Exploring how retailers should communicate expiration date pricing of suboptimal foods. Paper presented at EMAC 2017, Groningen, Netherlands.

Aschemann-Witzel, J. (2018). Consumer perception and preference for suboptimal food under the emerging practice of expiration date based pricing in supermarkets. Food Quality and Preference, 63(January), 119-128. https://doi.org/10.1016/j.foodqual.2017.08.007

Aschemann-Witzel, J., Giménez, A. & Ares, G. (2018). Consumer in-store choice of suboptimal food to avoid food waste: The role of food category, communication and perception of quality dimensions. Food Quality and Preference, 68(September), 29-39. https://doi.org/10.1016/j.foodqual.2018.01.020

Aschemann-Witzel, J., Giménez, A. & Ares, G. (2018). Convenience or price orientation? Consumer characteristics influencing food waste behaviour in the context of an emerging country and the impact on future sustainability of the global food sector. Global Environmental Change, 49(March), 85–94. https://doi.org/10.1016/j.gloenvcha.2018.02.002

Aschemann-Witzel, J., de Hooge, I. E., Lengard Almli, V. & Oostindjer, M. (2018). Fine-Tuning the Fight Against Food Waste. Journal of Macromarketing, 38(2), 168-184. https://doi.org/10.1177/0276146718763251

Aschemann-Witzel, J., Varela, P. & Peschel, A. O. (2019). Consumers’ categorization of food ingredients: Do consumers perceive them as ‘clean label’ producers expect? An exploration with projective mapping. Food Quality and Preference, 71, 117-128.

Aschemann-Witzel, J. (2018). Helping You to Waste Less? Consumer Acceptance of Food Marketing Offers Targeted to Food-Related Lifestyle Segments of Consumers. Journal of Food Products Marketing, 24(5), 522-538. https://doi.org/10.1080/10454446.2018.1472693

Aschemann-Witzel, J., Giménez, A. & Ares, G. (2018). Food waste from the perspective of consumers in an emerging country. Poster session presented at EUROSENSE 2018 - A sense of taste, Verona, Italy.

Aschemann-Witzel, J., Peschel, A. O. & Varela, P. (2018). Exploration of consumer categorisation of food ingredients to assess perception of by-products used in plant-based ‘clean label’ food products. Poster session presented at EUROSENSE 2018 - A sense of taste, Verona, Italy.

Aschemann-Witzel, J., de Hooge, I. E. & Otterbring, T. (2018). I see You and I see Myself – Communication, Individual Characteristics, and Others-View Explaining Choice of Imperfect Products. Paper presented at European Association for Consumer Research Conference EACR2018, Ghent, Belgium.

Aschemann-Witzel, J., Giménez, A. & Ares, G. (2019). Household food waste in an emerging country and the reasons why: Consumer´s own accounts and how it differs for target groups. Resources, Conservation and Recycling, 145, 332-338. https://doi.org/10.1016/j.resconrec.2019.03.001

Aschemann-Witzel, J. & Peschel, A. O. (2019). Consumer perception of plant-based proteins: The value of source transparency for alternative protein ingredients. Food Hydrocolloids, 96, 20-28. https://doi.org/10.1016/j.foodhyd.2019.05.006

Aschemann-Witzel, J., Otterbring, T., de Hooge, I. E., Normann, A., Rohm, H., Almli, V. L. & Oostindjer, M. (2019). The who, where and why of choosing suboptimal foods: Consequences for tackling food waste in store. Journal of Cleaner Production, 236, [117596]. https://doi.org/10.1016/j.jclepro.2019.07.071

Ares, G., Giménez, A., Vidal, L., Zhou, Y., Krystallis, A., Tsalis, G. ... Deliza, R. (2016). Do we all perceive food-related wellbeing in the same way? Results from an exploratory cross-cultural study. Food Quality and Preference, 52, 62-73. https://doi.org/10.1016/j.foodqual.2016.03.014

Ares, G., Aschemann-Witzel, J., Curutchet, M. R., Antúnez, L., Machín, L., Vidal, L. ... Giménez, A. (2018). Nutritional warnings and product substitution or abandonment: Policy implications derived from a repeated purchase simulation. Food Quality and Preference, 65(April), 40-48. https://doi.org/10.1016/j.foodqual.2017.12.001

Ares, G., Aschemann-Witzel, J., Vidal, L., Machín, L., Moratorio, X., Bandeira, E. ... Giménez, A. (2018). Consumer accounts of favourable dietary behaviour change and comparison with official dietary guidelines. Public Health Nutrition, 21(10), 1952-1960. https://doi.org/10.1017/S1368980018000241

Ares, G., Varela, F., Machín, L., Antúnez, L., Giménez, A., Curutchet, M. R. & Aschemann-Witzel, J. (2018). Comparative performance of three interpretative front-of-pack nutrition labelling schemes: Insights for policy making. Food Quality and Preference, 68, 215-225. https://doi.org/10.1016/j.foodqual.2018.03.007

Ares, G., Aschemann-Witzel, J., Curutchet, M. R., Antúnez, L., Machín, L., Vidal, L. & Giménez, A. (2018). Product reformulation in the context of nutritional warning labels: Exploration of consumer preferences towards food concepts in three food categories. Food Research International, 107, 669-674. https://doi.org/10.1016/j.foodres.2018.03.021

La Barbera, F., Verneaua, F., Amato, M. & Grunert, K. G. (2018). Understanding Westerners' disgust for the eating of insects: The role of food neophobia and implicit associations. Food Quality and Preference, 64, 120-125. https://doi.org/10.1016/j.foodqual.2017.10.002

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Revised 29.07.2019