| How does consumer knowledge affect environmentally sustainable choices? Evidence from a cross-country latent class analysis of food labels AO Peschel, C Grebitus, B Steiner, M Veeman Appetite 106, 78-91, 2016 | 223 | 2016 |
| Consumers’ categorization of food ingredients: Do consumers perceive them as ‘clean label’producers expect? An exploration with projective mapping J Aschemann-Witzel, P Varela, AO Peschel Food Quality and Preference 71, 117-128, 2019 | 208 | 2019 |
| How circular will you eat? The sustainability challenge in food and consumer reaction to either waste-to-value or yet underused novel ingredients in food J Aschemann-Witzel, AO Peschel Food Quality and Preference 77, 15-20, 2019 | 116 | 2019 |
| Quantifying effects of convenience and product packaging on consumer preferences and market share of seafood products: The case of oysters SM Loose, A Peschel, C Grebitus Food Quality and Preference 28 (2), 492-504, 2013 | 111 | 2013 |
| Increasing consumers' attention capture and food choice through bottom-up effects AO Peschel, JL Orquin, SM Loose Appetite 132, 1-7, 2019 | 107 | 2019 |
| Sell more for less or less for more? The role of transparency in consumer response to upcycled food products AO Peschel, J Aschemann-Witzel Journal of Cleaner Production 273, 122884, 2020 | 82 | 2020 |
| A review of the findings and theories on surface size effects on visual attention AO Peschel, JL Orquin Frontiers in psychology 4, 902, 2013 | 75 | 2013 |
| Sweetening the deal: The ingredients that drive consumer adoption of online grocery shopping DA Frank, AO Peschel Journal of Food Products Marketing 26 (8), 535-544, 2020 | 68 | 2020 |
| Consumer perception of plant-based proteins: The value of source transparency for alternative protein ingredients J Aschemann-Witzel, AO Peschel Food Hydrocolloids 96, 20-28, 2019 | 63 | 2019 |
| Consumers’ associative networks of plant-based food product communications AO Peschel, S Kazemi, M Liebichová, SCM Sarraf, J Aschemann-Witzel Food Quality and Preference 75, 145-156, 2019 | 63 | 2019 |
| Multi-product category choices labeled for ecological footprints: exploring psychographics and evolved psychological biases for characterizing latent consumer classes BE Steiner, AO Peschel, C Grebitus Ecological Economics 140, 251-264, 2017 | 61 | 2017 |
| 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 |
| Voluntary food labeling: The additive effect of “free from” labels and region of origin C Grebitus, AO Peschel, RS Hughner Agribusiness 34 (4), 714-727, 2018 | 40 | 2018 |
| 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 |
| Personality traits and preferences for production method labeling–A latent class approach AO Peschel, C Grebitus, MH Alemu, RS Hughner Food Quality and preference 74, 163-171, 2019 | 36 | 2019 |
| Explaining the use of attribute cut-off values in decision making by means of involvement AO Peschel, C Grebitus, G Colson, W Hu Journal of Behavioral and Experimental Economics 65, 58-66, 2016 | 17 | 2016 |
| Shopping in reality or virtuality? a validation study of consumers’ price memory in a virtual vs. physical supermarket LF Jacobsen, N Mossing Krogsgaard-Jensen, AO Peschel Foods 11 (14), 2111, 2022 | 12 | 2022 |
| Scarcity signaling in sales promotion: An evolutionary perspective of food choice and weight status AO Peschel Journal of Retailing and Consumer Services 61, 102512, 2021 | 12 | 2021 |
| Flexitarians’ and meat eaters’ heterogeneous preferences for beef: Gourmets and value seekers AO Peschel, C Grebitus Food Quality and Preference 104, 104756, 2023 | 9 | 2023 |
| Internal reference price response across store formats O Elshiewy, AO Peschel Journal of Retailing 98 (3), 496-509, 2022 | 5 | 2022 |
