Research Publications for Ou Wang
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Wang, O., & Scrimgeour, F. (2022). Consumer segmentation and motives for choice of cultured meat in two Chinese cities: Shanghai and Chengdu. British Food Journal, online. doi:10.1108/BFJ-09-2021-0987
Wang, O., & Scrimgeour, F. (2021). Consumer adoption of online-to-offline food delivery services in China and New Zealand. British Food Journal, online(online), 19 pages. doi:10.1108/bfj-03-2021-0208
Wang, O., Somogyi, S., & Ablett, R. (2021). The influences of quality attributes and socio-demographics on Chinese consumers' general and online consumptions of Canadian, US and Australian lobsters. British Food Journal, 123(7), 2289-2306. doi:10.1108/BFJ-12-2020-1101
Wang, O., & Scrimgeour, F. (2021). 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. Food Quality and Preference, 93, 12 pages. doi:10.1016/j.foodqual.2021.104294
Billore, S., Kobayashi, T., & Wang, O. (2021). Consumer attitudes towards leftover food takeout interventions: A case study of the doggy bag in Japan. British Food Journal, online, 17 pages. doi:10.1108/BFJ-03-2021-0231
Other publications by:
WANG, OuWang, 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.
Other publications by:
WANG, OuWang, 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. (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. (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
Other publications by:
WANG, OuWang, 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
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