| Consumer expectations, liking and willingness to pay for specialty foods: Do sensory characteristics tell the whole story? G Stefani, D Romano, A Cavicchi Food Quality and Preference 17 (1-2), 53-62, 2006 | 325 | 2006 |
| Sustainability in the wine industry: key questions and research trendsa C Santini, A Cavicchi, L Casini Agricultural and Food Economics 1, 1-14, 2013 | 247 | 2013 |
| Universities’ third mission and the entrepreneurial university and the challenges they bring to higher education institutions A Rubens, F Spigarelli, A Cavicchi, C Rinaldi Journal of Enterprising Communities: People and Places in the Global Economy …, 2017 | 182 | 2017 |
| Food scares and trust: a European study M Mazzocchi, A Lobb, W Bruce Traill, A Cavicchi Journal of Agricultural Economics 59 (1), 2-24, 2008 | 168 | 2008 |
| Using attribution theory to explain tourists' attachments to place-based brands UR Orth, A Stöckl, R Veale, J Brouard, A Cavicchi, M Faraoni, M Larreina, ... Journal of business research 65 (9), 1321-1327, 2012 | 123 | 2012 |
| Universities and smart specialisation strategy: From third mission to sustainable development co-creation C Rinaldi, A Cavicchi, F Spigarelli, L Lacchè, A Rubens International journal of sustainability in higher education 19 (1), 67-84, 2018 | 119 | 2018 |
| Food waste reduction and food poverty alleviation: a system dynamics conceptual model F Galli, A Cavicchi, G Brunori Agriculture and Human Values 36, 289-300, 2019 | 107 | 2019 |
| Educational tourism and local development: The role of universities S Tomasi, G Paviotti, A Cavicchi Sustainability 12 (17), 6766, 2020 | 104 | 2020 |
| Old crises on new plates or old plates for a new crises? Food banks and food insecurity M Caraher, A Cavicchi British Food Journal 116 (9), 1389-1391, 2014 | 103 | 2014 |
| Determinants of intention to purchase chicken in Italy: the role of consumer risk perception and trust in different information sources G Stefani, A Cavicchi, D Romano, AE Lobb Agribusiness: An International Journal 24 (4), 523-537, 2008 | 82 | 2008 |
| Preferred travel experiences of foodies: An application of photo elicitation TD Andersson, D Getz, S Vujicic, RNS Robinson, A Cavicchi Journal of Vacation Marketing 22 (1), 55-67, 2016 | 73 | 2016 |
| Food and gastronomy as elements of regional innovation strategies A Cavicchi JRC Science Hub-European Commission, 2016 | 72 | 2016 |
| Perceived efficacy of sustainability strategies in the US, Italian, and Spanish wine industries: A comparative study A Gilinsky, Jr, SK Newton, TS Atkin, C Santini, A Cavicchi, AR Casas, ... International Journal of Wine Business Research 27 (3), 164-181, 2015 | 72 | 2015 |
| Reducing the distance between thinkers and doers in the entrepreneurial discovery process: An exploratory study C Santini, E Marinelli, M Boden, A Cavicchi, K Haegeman Journal of Business Research 69 (5), 1840-1844, 2016 | 71 | 2016 |
| The adaptive change of the Italian Food Bank foundation: a case study C Santini, A Cavicchi British Food Journal 116 (9), 1446-1459, 2014 | 63 | 2014 |
| University contributions to co-creating sustainable tourism destinations C Rinaldi, A Cavicchi, RNS Robinson Journal of Sustainable Tourism 30 (9), 2144-2166, 2022 | 61 | 2022 |
| Exploring consumer’s preferences for farmed sea bream G Stefani, R Scarpa, A Cavicchi Aquaculture International 20, 673-691, 2012 | 56 | 2012 |
| Trends in the British wine market and consumer confusion L Casini, A Cavicchi, AM Corsi British Food Journal 110 (6), 545-558, 2008 | 52 | 2008 |
| Food and wine events in Europe: A stakeholder approach A Cavicchi, C Santini Routledge, 2014 | 47 | 2014 |
| Higher education institutions as managers of wicked problems: place branding and rural development in Marche Region, Italy A Cavicchi, C Rinaldi, M Corsi International Food and Agribusiness Management Review 16, 51-68, 2013 | 47 | 2013 |
Cristina SantiniAssociate Professor, University San Raffaele, Rome在 uniroma5.it 的电子邮件经过验证
