Publications from last 5 years
Wang, O., Somogyi, S., Ablett, R (2021). The influences of quality attributes and socio-demographics on Chinese consumers' general and online consumptions of Canadian, US and Australian lobsters, British Food Journal, (accepted in print)
Thomas- Francois, K & Somogyi, S. (2021). Affective adoption of new grocery shopping modes through cultural change acceptance, consumer learning, and other means of persuasion, International Journal of Electronic Marketing and Retailing (accepted in print)
Rahnama, H & Somogyi, S (2020): Northern Iranian Consumers’ Motivation for Seafood Choice, Journal of International Food & Agribusiness Marketing, 32, 5, 441-463.
Charlebois, S., Somogyi, S., Music, J. Caron, I. (2020). Plant, Ethics, Health and the New World Order in Proteins, Journal of Agricultural Studies, 8, 3. 171-192.
Charlebois, S., Music, J., Sterling, S., Somogyi, S. (2020). Edibles and Canadian consumers’ willingness to consider recreational cannabis in food or beverage products: A second assessment. Trends in Food Science & Technology, 98, 25-29.
Wang, O., Somogyi, S., Charlebois, S. (2020). Food choice in the e-commerce era: A comparison between Business-To-Consumer (B2C), Online-To-Offline (O2O) and New Retail, British Food Journal, 122, 4,1215-1237
Wang, O. & Somogyi., S., (2020). Motives for luxury seafood consumption in first-tier cities in China, Food Quality and Preference, 79, 103780.
Charlebois, S., Somogyi, S., Kirk, K. (2020). Fragmented Food Habits and the Disintegration of Traditional Meal Patterns: A Challenge to Public Health Nutrition in Canada? Journal of International Food & Agribusiness Marketing, 32, 1, 69-78.
Charlebois, S., Somogyi, S., Music, J., Cunningham, C. Biotechnology in Food (2019). Canadian Attitudes towards Genetic Engineering in both Plant- and Animal-based Foods, British Food Journal,121, 12, pp. 3181-3192
Charlebois, S., Cunningham, C., Caron, I., Somogyi, S. (2019). A review of food recalls in Canada: A nationwide survey. Food Protection Trends., Vol 39. No. 4. pp 317-325.
Somogyi, S., Wang, O., Charlebois, S (2019) Mapping the value chain of imported shellfish in China. Marine Policy, 99, 69-75
Wang, O., Somogyi, S (2019) Motives of consumer choice for sustainable shellfish in China, Journal of Cleaner Production, 206, 1, 966-975
Wang, O., Somogyi. S (2018) Chinese online consumers’ behaviour for food and general products, British Food Journal, 120, 12, 2868-2884.
Ariyawardana, A., Lilly Lim-Camacho, L., Crimp, S., Wellington, M., Somogyi. S. (2018). Consumer response to climate adaptation strategies in the food sector: An Australian scenario, Ecological Economics, 154, 383-393.
Wang, O., Somogyi., S, Ablett, R. (2018). General image, perceptions and consumer segments of luxury seafood in China: a case study for lobster, British Food Journal, 120 (5), 969-983.
Wang, O., Somogyi. (2018) Associations among product attribute perceptions, quality perceptions, attitudes and consumption for shellfish in China, Food Quality & Preference, 66 (6), 52-63.
Charlebois, S., Somogyi., Sterling, B. (2018) Marijuana-infused food and Canadian consumers’ willingness to consider recreational marijuana as a food ingredient, Trend in Food Science & Technology, 74 (4), 112- 118.
Yaseen, A, Somogyi, S, Bryceson, K.. (2018). Entrepreneurial Behaviour Formation among Farmers: Evidence from the Pakistani Dairy Industry, Journal of Agribusiness in Emerging and Developing Economies, 8 (1), 124-143.
Lim-Camacho, L., Ariyawardana, A., Lewis, G., Somogyi, S., Ridoutt, B (2016) Climate adaptation of food value chains: the implications of varying consumer acceptance, Regional Environmental Change, 71 (1) pp 93-103
Currey, P., Somogyi, S., Ariyawardana, A., (2016), Why Organisations Struggle to Implement a Market Orientation: Insights into Beliefs of Top Management, Journal of Food Products Marketing, 22 (5), pp 1-15.