Research Publications for Ou Wang

Welcome to the University of Waikato research publications search page. This database includes all research publications produced by the University from 1998.

See Also: Research Links | Student Research Theses | Research Commons

Author's Publications

Publications ByWANG, Ou

  Use our Online Phonebook to contact our current staff members.

  • 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. (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., 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., 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., & Somogyi, S. (2018). Chinese consumers and shellfish: Associations between perception, quality, attitude and consumption. Food Quality and Preference, 66, 52-63. doi:10.1016/j.foodqual.2018.01.001

  • Wang, O., Somogyi, S., & Ablett, R. (2018). General image, perceptions and consumer segments of luxury seafood in China. British Food Journal, 120(5), 969-983. doi:10.1108/BFJ-07-2017-0379

  • 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

  • Wang, O., & Somogyi, S. (2017). General attitudes and attribute perceptions of shellfish among Chinese consumers. Poster session presented at the meeting of 12th Pangborn Sensory Science Symposium. Rhode Island, USA.

This page has been reformatted for printing.