Anne O. Peschel
Anne O. Peschel
Senior Researcher, Aarhus University
Verified email at - Homepage
Cited by
Cited by
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
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
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
Increasing consumers' attention capture and food choice through bottom-up effects
AO Peschel, JL Orquin, SM Loose
Appetite 132, 1-7, 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
A review of the findings and theories on surface size effects on visual attention
AO Peschel, JL Orquin
Frontiers in psychology 4, 902, 2013
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
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
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
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
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
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
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
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
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
Influencing reference price utilisation through the learning environment
AO Peschel, S Zielke, J Scholderer
Journal of Marketing Management, 1-25, 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
Essays on implicit information processing at the point of sale: Evidence from experiments and scanner data analysis
AO Peschel
Department of Economics and Business, Aarhus University, 2016
Internal reference price response across store formats
O Elshiewy, AO Peschel
Journal of Retailing 98 (3), 496-509, 2022
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
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