| The impact of innovation level and emotional response on upcycled food acceptance W Hellali, B Koraï Food Quality and Preference 107, 104849, 2023 | 14 | 2023 |
| Understanding consumer’s acceptability of the technology behind upcycled foods: An application of the technology acceptance model W Hellali, B Koraï Food Quality and Preference, 104943, 2023 | 10 | 2023 |
| Food from waste: The effect of information and attitude towards risk on consumers' willingness to pay W Hellali, B Koraï, R Lambert Food Quality and Preference, 104945, 2023 | 9 | 2023 |
| Examining Non‐Celiac Consumers of Gluten‐Free Products: An Empirical Evidence in Spain T De Magistris, H Belarbi, W Hellali Celiac disease and non celiac gluten sensitivity, 101-114, 2017 | 4 | 2017 |
| Market power of Tunisian olive oil in EU market SB Ali, S Selmi, W Hellali EuroMed Journal of Management 2 (3), 230-239, 2018 | 1 | 2018 |
| Cadre d’évaluation de la durabilité adapté à la réalité des secteurs/filières bioalimentaires québécois L Tamini, B Korai, L Poulin, BA Tohon, W Hellali CIRANO Project Reports, 2020 | | 2020 |
| Consumer’s revealed preferences for yogurt purchase in Catalonia: A Generalized Multinomial Logit Approach W Hellali, Z Kallas, JM Gil | | 2015 |
