Research Publications for Ou Wang

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Publications ByWANG, Ou

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  • Wang, O. (2020). Consumer adoption of online-to-offline food delivery services: A conceptual model. In Advances in Digital Marketing and eCommerce: First International Conference, 2020 (pp. 95-105). Springer. doi:10.1007/978-3-030-47595-6_13

  • Wang, O., Somogyi, S., & Charlebois, S. (2020). Food choice in the e-commerce era: A comparison between business-to-consumer (B2C), online-to-offline (O2O) and new retail. British Food Journal, 122(4), 1215-1237. doi:10.1108/bfj-09-2019-0682

  • Wang, O., Somogyi, S., & Ablett, R. (2020). Chinese consumers’ willingness to pay for quality attributes and online purchase of lobsters imported from Canada, U.S. and Australia. In AARES 2020. Perth, Australia.

  • Wang, O., & Somogyi, S. (2020). Motives for luxury seafood consumption in first-tier cities in China. Food Quality and Preference, 79, 9 pages. doi:10.1016/j.foodqual.2019.103780

  • Wang, O., Somogyi, S., & Charlebois, S. (2019). Mapping the value chain of imported shellfish in China. Marine Policy, 99, 69-75. doi:10.1016/j.marpol.2018.10.024

  • Wang, O., & Somogyi, S. (2019). Determinants for consumer food choice with the New Retail e-commerce mode. In AARES 2019 Annual Conference. Melbourne, Australia.

  • Wang, O., & Somogyi, S. (2019). Motivations for choice of luxury seafood in China. Poster session presented at the meeting of Foodomics 2019. Auckland, NZ.

  • Wang, O., & Somogyi, S. (2019). Consumer adoption of sustainable shellfish in China: Effects of psychological factors and segmentation. Journal of Cleaner Production, 206, 966-975. doi:10.1016/j.jclepro.2018.09.189

  • Wang, O., Somogyu, S., & Ablett, R. (2018). Chinese consumers' willingness to pay for quality attributes and online purchase of Canadian, U.S., and Australian lobster. Poster session presented at the meeting of 3rd Asian Sensory and Consumer Research Symposium. Kuala Lumpur, Malaysia.

  • Wang, O., & Simon, S. (2018). Consumer adoption of online food shopping in China. British Food Journal, 120(12), 2868-2884. doi:10.1108/BFJ-03-2018-0139

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