Xuqi Chen
Biographic Data
| ID | 6459676 |
|---|---|
| NAME | Xuqi Chen |
| GIVEN NAMES | Xuqi |
| FAMILY NAME | Chen |
| SIGNATURE | CHEN X |
| AFFILIATIONS | University of Tennessee at Knoxville |
| ORCID | 0000-0001-7668-9367 |
| VERIFIED | Yes |
| TOTAL WORKS | 6 |
| TOTAL CITATIONS | 4 |
| AUTHOR COUNT | 6 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2014 |
| LATEST PUBLICATION YEAR | 2025 |
| H-INDEX | 1 |
Balancing nature-based tourism and sustainable well-being
This study investigates the trade-offs between biodiverse aesthetic quality, environmental benefits and nature-based tourism, emphasising their impacts on tourist well-being, pro-environmental behaviour and satisfaction. Questionnaire survey was conducted to obtain the responses of 406 visitors in nature-based destinations in Hong Kong. The biodiverse aesthetic quality has been identified as a significant stimulus in predicting perceived benefits…
Do color-coded Nutrition Facts Panels nudge the use of nutrition information
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…
Covid-19 risk perception and restaurant utilization after easing in-person restrictions
This article investigated the influence of risk aversion and the perception of risk associated with dining inside a restaurant on restaurant utilization and expenditures in the initial re-opening phase of the COVID-19 pandemic. Consistent with economic theory, risk aversion and perception decreased the use of in-person restaurant services and increased the probability of using take-out and delivery, but had no influence on total restaurant expend…
Eco-labeling in the Fresh Produce Market
The cross-price effect on willingness-to-pay estimates in open-ended contingent valuation
Balancing nature-based tourism and sustainable well-being
This study investigates the trade-offs between biodiverse aesthetic quality, environmental benefits and nature-based tourism, emphasising their impacts on tourist well-being, pro-environmental behaviour and satisfaction. Questionnaire survey was conducted to obtain the responses of 406 visitors in nature-based destinations in Hong Kong. The biodiverse aesthetic quality has been identified as a significant stimulus in predicting perceived benefits…
Covid-19 risk perception and restaurant utilization after easing in-person restrictions
This article investigated the influence of risk aversion and the perception of risk associated with dining inside a restaurant on restaurant utilization and expenditures in the initial re-opening phase of the COVID-19 pandemic. Consistent with economic theory, risk aversion and perception decreased the use of in-person restaurant services and increased the probability of using take-out and delivery, but had no influence on total restaurant expend…
The cross-price effect on willingness-to-pay estimates in open-ended contingent valuation
The cross-price effect on willingness-to-pay estimates in open-ended contingent valuation
Eco-labeling in the Fresh Produce Market
Covid-19 risk perception and restaurant utilization after easing in-person restrictions
This article investigated the influence of risk aversion and the perception of risk associated with dining inside a restaurant on restaurant utilization and expenditures in the initial re-opening phase of the COVID-19 pandemic. Consistent with economic theory, risk aversion and perception decreased the use of in-person restaurant services and increased the probability of using take-out and delivery, but had no influence on total restaurant expend…
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 color-coded Nutrition Facts Panels nudge the use of nutrition information
Balancing nature-based tourism and sustainable well-being
This study investigates the trade-offs between biodiverse aesthetic quality, environmental benefits and nature-based tourism, emphasising their impacts on tourist well-being, pro-environmental behaviour and satisfaction. Questionnaire survey was conducted to obtain the responses of 406 visitors in nature-based destinations in Hong Kong. The biodiverse aesthetic quality has been identified as a significant stimulus in predicting perceived benefits…
Business (5 works) · Economics (5 works) · Marketing (5 works) · Advertising (3 works) · Psychology (3 works) · Economic and Environmental Valuation (2 works) · Mathematics (2 works) · Organic Food and Agriculture (2 works) · Preference (2 works) · Statistics (2 works)