| Sustainable consumption in the circular economy. An analysis of consumers’ purchase intentions for waste-to-value food S Coderoni, MA Perito Journal of Cleaner Production 252, 119870, 2020 | 249 | 2020 |
| Exploring consumers’ willingness to eat insects in Italy N Palmieri, MA Perito, MC Macrì, C Lupi British Food Journal 121 (11), 2937- 2950, 2019 | 94 | 2019 |
| Consumer acceptance of cultured meat: Some hints from Italy N Palmieri, MA Perito, C Lupi British Food Journal 123 (1), 109-123, 2020 | 74 | 2020 |
| Approaches for reducing wastes in the agricultural sector. An analysis of Millennials’ willingness to buy food with upcycled ingredients S Coderoni, MA Perito Waste Management 126, 283-290, 2021 | 69 | 2021 |
| Consumer attitudes towards local and organic food with upcycled ingredients: An Italian case study for olive leaves MA Perito, S Coderoni, C Russo Foods 9 (9), 1325, 2020 | 65 | 2020 |
| Buy Local! Familiarity and Preferences for Extra Virgin Olive Oil of Italian Consumers MA Perito, G Sacchetti, CD Di Mattia, E Chiodo, P Pittia, IS Saguy, ... Journal of Food Products Marketing, 2019 | 63 | 2019 |
| Consumer acceptance of food obtained from olive by-products: A survey of Italian consumers MA Perito, A Di Fonzo, M Sansone, C Russo British Food Journal 122 (1), 212-226, 2020 | 54 | 2020 |
| CONSUMERS'WILLINGNESS TO CONSUME SUSTAINABLE AND LOCAL WINE IN ITALY N Palmieri, MA Perito Italian Journal of Food Science 32 (1), 2020 | 53 | 2020 |
| Defining upcycled food: The dual role of upcycling in reducing food loss and waste J Aschemann-Witzel, D Asioli, M Banovic, MA Perito, AO Peschel, ... Trends in Food Science & Technology 132, 132-137, 2023 | 40 | 2023 |
| Communicating upcycled foods: Frugality framing supports acceptance of sustainable product innovations J Aschemann-Witzel, D Asioli, M Banovic, MA Perito, AO Peschel Food Quality and Preference 100, 104596, 2022 | 38 | 2022 |
| Profiling young consumers’ perceptions of GMO products: A case study on Italian undergraduate students N Palmieri, M Simeone, C Russo, MA Perito International Journal of Gastronomy and Food Science 21, 100224, 2020 | 33 | 2020 |
| Testing consumers’ preferences for environmental attributes of pasta. Insights from an ABR approach E Defrancesco, MA Perito, I Bozzolan, L Cei, G Stefani Sustainability 9 (10), 1701, 2017 | 32 | 2017 |
| Factors influencing consumers’ attitude towards biopreservatives MA Perito, E Chiodo, A Serio, A Paparella, A Fantini Sustainability 12 (24), 10338, 2020 | 28 | 2020 |
| Consumer behaviour in Italy. Who spends more to buy a Mediterranean diet? S Coderoni, MA Perito, C Cardillo NewMedit 16 (n.2), pp. 38-46, 2017 | 24 | 2017 |
| How do food safety regulations influence market price? A theoretical analysis N Nait Mohand, A Hammoudi, MS Radjef, O Hamza, MA Perito British Food Journal 119 (8), 1687-1704, 2017 | 18 | 2017 |
| Educated millennials and credence attributes of food products with genetically modified organisms: Knowledge, trust and social media C Russo, M Simeone, MA Perito Sustainability 12 (20), 8534, 2020 | 16 | 2020 |
| Market opportunities for hay milk: Factors influencing perceptions among italian consumers N Palmieri, A Pesce, M Verrascina, MA Perito Animals 11 (2), 431, 2021 | 15 | 2021 |
| Heterogeneous Organizational Arrangements in Agrifood Chains: A Governance Value Analysis Perspective on the Sheep and Goat Meat Sector of Italy MA Perito, M De Rosa, L Bartoli, E Chiodo, G Martino Agriculture 7 (47), 2017 | 15 | 2017 |
| Using private food safety standards to manage complexity: a moral hazard perspective C Russo, MA Perito, A Di Fonzo Agricultural Economics Review 15 (2), 113-127, 2014 | 15 | 2014 |
| Product innovation and imperfect competition in the Italian fruit-drink industry C Russo, C Cardillo, MA Perito International Food and Agribusiness Management Review 6 (1), 2003 | 15 | 2003 |
Fabio A. MadauUniversity of Sassari在 uniss.it 的电子邮件经过验证
