| Consumer expectations, liking and willingness to pay for specialty foods: Do sensory characteristics tell the whole story? G Stefani, D Romano, A Cavicchi Food Quality and Preference 17 (1-2), 53-62, 2006 | 337 | 2006 |
| Sustainability in the wine industry: key questions and research trendsa C Santini, A Cavicchi, L Casini Agricultural and Food Economics 1, 1-14, 2013 | 259 | 2013 |
| Universities’ third mission and the entrepreneurial university and the challenges they bring to higher education institutions A Rubens, F Spigarelli, A Cavicchi, C Rinaldi Journal of Enterprising Communities: People and Places in the Global Economy …, 2017 | 207 | 2017 |
| Food scares and trust: a European study M Mazzocchi, A Lobb, W Bruce Traill, A Cavicchi Journal of Agricultural Economics 59 (1), 2-24, 2008 | 172 | 2008 |
| Educational tourism and local development: The role of universities S Tomasi, G Paviotti, A Cavicchi Sustainability 12 (17), 6766, 2020 | 152 | 2020 |
| Universities and smart specialisation strategy: From third mission to sustainable development co-creation C Rinaldi, A Cavicchi, F Spigarelli, L Lacchè, A Rubens International journal of sustainability in higher education 19 (1), 67-84, 2018 | 135 | 2018 |
| Using attribution theory to explain tourists' attachments to place-based brands UR Orth, A Stöckl, R Veale, J Brouard, A Cavicchi, M Faraoni, M Larreina, ... Journal of business research 65 (9), 1321-1327, 2012 | 129 | 2012 |
| Food waste reduction and food poverty alleviation: a system dynamics conceptual model F Galli, A Cavicchi, G Brunori Agriculture and Human Values 36, 289-300, 2019 | 127 | 2019 |
| Old crises on new plates or old plates for a new crises? Food banks and food insecurity M Caraher, A Cavicchi British Food Journal 116 (9), 1389-1391, 2014 | 108 | 2014 |
| Determinants of intention to purchase chicken in Italy: the role of consumer risk perception and trust in different information sources G Stefani, A Cavicchi, D Romano, AE Lobb Agribusiness: An International Journal 24 (4), 523-537, 2008 | 87 | 2008 |
| University contributions to co-creating sustainable tourism destinations C Rinaldi, A Cavicchi, RNS Robinson Journal of Sustainable Tourism 30 (9), 2144-2166, 2022 | 82 | 2022 |
| Food and gastronomy as elements of regional innovation strategies A Cavicchi JRC Science Hub-European Commission, 2016 | 78 | 2016 |
| Preferred travel experiences of foodies: An application of photo elicitation TD Andersson, D Getz, S Vujicic, RNS Robinson, A Cavicchi Journal of Vacation Marketing 22 (1), 55-67, 2016 | 77 | 2016 |
| Reducing the distance between thinkers and doers in the entrepreneurial discovery process: An exploratory study C Santini, E Marinelli, M Boden, A Cavicchi, K Haegeman Journal of Business Research 69 (5), 1840-1844, 2016 | 75 | 2016 |
| Perceived efficacy of sustainability strategies in the US, Italian, and Spanish wine industries: A comparative study A Gilinsky, Jr, SK Newton, TS Atkin, C Santini, A Cavicchi, AR Casas, ... International Journal of Wine Business Research 27 (3), 164-181, 2015 | 75 | 2015 |
| The adaptive change of the Italian Food Bank foundation: a case study C Santini, A Cavicchi British Food Journal 116 (9), 1446-1459, 2014 | 67 | 2014 |
| Exploring consumer’s preferences for farmed sea bream G Stefani, R Scarpa, A Cavicchi Aquaculture International 20, 673-691, 2012 | 60 | 2012 |
| Trends in the British wine market and consumer confusion L Casini, A Cavicchi, AM Corsi British Food Journal 110 (6), 545-558, 2008 | 54 | 2008 |
| Food and wine events in Europe: A stakeholder approach A Cavicchi, C Santini Routledge, 2014 | 51 | 2014 |
| Conformational changes in the structure of dough and bread enriched with pumpkin seed flour S Litvynchuk, O Galenko, A Cavicchi, C Ceccanti, C Mignani, L Guidi, ... Plants 11 (20), 2762, 2022 | 50 | 2022 |
Cristina SantiniAssociate Professor, University San Raffaele, RomeVerified email at uniroma5.it
