D
Daniele Asioli
Researcher at University of Reading
Publications - 51
Citations - 1410
Daniele Asioli is an academic researcher from University of Reading. The author has contributed to research in topics: Willingness to pay & Organic product. The author has an hindex of 14, co-authored 44 publications receiving 842 citations. Previous affiliations of Daniele Asioli include Norwegian University of Life Sciences & University of Bologna.
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Making sense of the "clean label" trends: A review of consumer food choice behavior and discussion of industry implications.
Daniele Asioli,Daniele Asioli,Jessica Aschemann-Witzel,Vincenzina Caputo,Riccardo Vecchio,Azzurra Annunziata,Tormod Næs,Paula Varela +7 more
TL;DR: Results show that while 'health' is a major consumer motive, a broad diversity of drivers influence the clean label trend with particular relevance of intrinsic or extrinsic product characteristics and socio-cultural factors, however, 'free from' artificial additives/ingredients food products tend to differ from organic and natural products.
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A discussion of recent methodologies for combining sensory and extrinsic product properties in consumer studies
Daniele Asioli,Paula Varela,Margrethe Hersleth,Valerie Lengard Almli,Nina Veflen Olsen,Tormod Næs +5 more
TL;DR: Progress made in the field is discussed, focusing on three groups of methods: (i) conjoint hedonic methods (ii) “classic” hedonics testing and (iii) alternative descriptive approaches.
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Comparison of rating-based and choice-based conjoint analysis models. A case study based on preferences for iced coffee in Norway
TL;DR: In this paper, the authors compare two conjoint analysis approaches eliciting consumer preferences among different product profiles of iced coffees in Norway: rating-based and choice-based conjoint experiments.
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Consumer preferences for upcycled ingredients: a case study with biscuits
Simona Grasso,Daniele Asioli +1 more
TL;DR: In this paper, the authors provided the first critical scientific investigation of UK consumers' preferences for novel food products made with upcycled ingredients using four attributes: price, flour, protein, and Carbon Trust label.
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Consumer behaviour, perceptions, and preferences towards eggs: a review of the literature and discussion of industry implications
TL;DR: In this paper, the authors identified the main factors that drive consumer behavior perceptions, and preferences towards eggs, and discussed implications for industries and policy makers, and identified research gaps to be addressed in future studies.