Zhifeng Gao
Biographic Data
| ID | 3704460 |
|---|---|
| NAME | Zhifeng Gao |
| GIVEN NAMES | Zhifeng |
| FAMILY NAME | Gao |
| SIGNATURE | GAO Z |
| AFFILIATIONS | University of Florida |
| ORCID | 0000-0003-2984-8278 |
| VERIFIED | Yes |
| TOTAL WORKS | 18 |
| TOTAL CITATIONS | 52 |
| AUTHOR COUNT | 18 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2014 |
| LATEST PUBLICATION YEAR | 2025 |
| H-INDEX | 4 |
United States consumers’ attitudes towards cell-based seafood
Chinese consumers’ dish value
Purpose This paper aims to identify Chinese consumers’ dish value systems and investigate whether and to what extent their dish values vary by type of consumers. Design/methodology/approach We used a best–worst scaling (BWS) developed based on previous literature on food values and attributes of Chinese dishes to elicit Chinese consumers’ dish value structure. Then, we estimated each participant’s share of preferences for dish values and applied …
The influence of multicultural experience on attitudes towards new foods in the U.S
Do color-coded Nutrition Facts Panels nudge the use of nutrition information
Perception shifts in seafood consumption in the United States
Chinese consumer preference for processed food quality attributes and the impact of trust in information sources
Purpose The purpose of this paper is to determine important attributes of processed food, consumers’ trust in different information resources, and the impact of trust, demographic and behavior variables on the preference of processed food attributes among Chinese consumers. Design/methodology/approach Data of 1,267 participants were collected from four cities in China. A five-point Likert scale was used to measure consumer preference for 12 juice…
Do plastic warning labels reduce consumers' willingness to pay for plastic egg packaging? – Evidence from a choice experiment
How do consumers respond to labels for crispr (gene-editing)
Regulating menu information
Consumers’ valuation for food traceability in China
Chinese consumers’ preferences for food quality test/measurement indicators and cues of milk powder
Eco-labeling in the Fresh Produce Market
Organic price premium or penalty? A comparative market analysis of organic wines from Tuscany
Impact of food choice on sodium intake patterns from multiple NHANES surveys
Impact of satisficing behavior in online surveys on consumer preference and welfare estimates
Respondent Screening and Revealed Preference Axioms
Journal Article Respondent Screening and Revealed Preference Axioms: Testing Quarantining Methods for Enhanced Data Quality in Web Panel Surveys Get access Michael S. Jones, Michael S. Jones * Michael S. Jones is a doctoral student in the Department of Agricultural and Resource Economics at North Carolina State University, Raleigh, NC, USA. Lisa A. House is a professor in the Food and Resource Economics Department at the University of Florida, Ga…
Willingness to pay for the “Green Food” in China
The cross-price effect on willingness-to-pay estimates in open-ended contingent valuation
Respondent Screening and Revealed Preference Axioms
Journal Article Respondent Screening and Revealed Preference Axioms: Testing Quarantining Methods for Enhanced Data Quality in Web Panel Surveys Get access Michael S. Jones, Michael S. Jones * Michael S. Jones is a doctoral student in the Department of Agricultural and Resource Economics at North Carolina State University, Raleigh, NC, USA. Lisa A. House is a professor in the Food and Resource Economics Department at the University of Florida, Ga…
Willingness to pay for the “Green Food” in China
Impact of satisficing behavior in online surveys on consumer preference and welfare estimates
Chinese consumers’ preferences for food quality test/measurement indicators and cues of milk powder
Organic price premium or penalty? A comparative market analysis of organic wines from Tuscany
Consumers’ valuation for food traceability in China
How do consumers respond to labels for crispr (gene-editing)
The cross-price effect on willingness-to-pay estimates in open-ended contingent valuation
Willingness to pay for the “Green Food” in China
The cross-price effect on willingness-to-pay estimates in open-ended contingent valuation
Respondent Screening and Revealed Preference Axioms
Journal Article Respondent Screening and Revealed Preference Axioms: Testing Quarantining Methods for Enhanced Data Quality in Web Panel Surveys Get access Michael S. Jones, Michael S. Jones * Michael S. Jones is a doctoral student in the Department of Agricultural and Resource Economics at North Carolina State University, Raleigh, NC, USA. Lisa A. House is a professor in the Food and Resource Economics Department at the University of Florida, Ga…
Impact of satisficing behavior in online surveys on consumer preference and welfare estimates
Organic price premium or penalty? A comparative market analysis of organic wines from Tuscany
Impact of food choice on sodium intake patterns from multiple NHANES surveys
Eco-labeling in the Fresh Produce Market
Consumers’ valuation for food traceability in China
Chinese consumers’ preferences for food quality test/measurement indicators and cues of milk powder
Chinese consumer preference for processed food quality attributes and the impact of trust in information sources
Purpose The purpose of this paper is to determine important attributes of processed food, consumers’ trust in different information resources, and the impact of trust, demographic and behavior variables on the preference of processed food attributes among Chinese consumers. Design/methodology/approach Data of 1,267 participants were collected from four cities in China. A five-point Likert scale was used to measure consumer preference for 12 juice…
Do plastic warning labels reduce consumers' willingness to pay for plastic egg packaging? – Evidence from a choice experiment
How do consumers respond to labels for crispr (gene-editing)
Regulating menu information
Perception shifts in seafood consumption in the United States
Do color-coded Nutrition Facts Panels nudge the use of nutrition information
United States consumers’ attitudes towards cell-based seafood
Chinese consumers’ dish value
Purpose This paper aims to identify Chinese consumers’ dish value systems and investigate whether and to what extent their dish values vary by type of consumers. Design/methodology/approach We used a best–worst scaling (BWS) developed based on previous literature on food values and attributes of Chinese dishes to elicit Chinese consumers’ dish value structure. Then, we estimated each participant’s share of preferences for dish values and applied …
The influence of multicultural experience on attitudes towards new foods in the U.S
Business (13 works) · Economics (11 works) · Marketing (11 works) · Economic and Environmental Valuation (7 works) · Organic Food and Agriculture (7 works) · Willingness to pay (7 works) · Advertising (6 works) · Computer Science (5 works) · Food Science (5 works) · Food Waste Reduction and Sustainability (5 works)