MAPP Working Papers

From University of Aarhus, Aarhus School of Business, The MAPP Centre
The Aarhus School of Business, The MAPP Centre, Fuglesangs Allé 4, DK-8210 Aarhus V, Denmark.
Contact information at EDIRC.
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86: Kend dig selv - og dine omgivelser: Et værktøj for danske slagteriselskaber

Hans Skytte

85: MANUFACTURER AND RETAILER BRANDS IN FOOD RETAIL ASSORTMENTS Notes from a shopping trip across Europe

Lars Esbjerg, Klaus G. Grunert, Tino Bech-Larsen, Hans Jørn Juhl and Karen Brunsø

84: CONSUMERS’ WILLINGNESS TO BUY FOOD VIA THE INTERNET: A REVIEW OF THE LITTERATURE AND A MODEL FOR FUTURE RESEARCH

Kim Bjarne Ramus and Klaus G. Grunert

83: Four cases on market orientation of value chains in agribusiness and fisheries

Klaus G. Grunert, Lisbeth Fruensgaard Jeppesen, Kristina Risom Jespersen, Sonne Anne-Mette, Kåre Hansen, Torbjørn Trondsen and James A. Young

81: SCENARIER FOR FØDEVAREINDUSTRIEN ÅR 2010 DEL 2: FREMTIDIGE KOMPETENCEBEHOV

Birger Boutrup Jensen, Anne-Mette Sonne Andersen and Hanne Harmsen

80: Scenarier for fødevareindustrien år 2010: Del 1 Scenariekonstruktion og scenarier

birger Boutrup Jensen, Anne-Mette Sonne and Hanne Harmsen

79: Den forbrugerbaserede værdi af en mærkning – med fokus på Svanemærket: Undersøgelsens design, gennemførsel og resultater

Hans Jørn Juhl and Carsten Stig Poulsen

78: Udviklingen på afsætningsmarkederne for dansk svinekød

Lisbeth Fruensgaard Jeppesen, Lone Bredahl, Thomas Ahle Fjord, Klaus G. Grunert and Karsten Bove

77: Consumers' food choice and quality perception

Karen Brunsø, Thomas Ahle Fjord and Klaus G. Grunert

75: The beef market in the European Union

Niels Asger Nielsen and Lisbeth Fruensgaard Jeppesen

74: Model-based development and testing of advertising messages – A comparative study of two campaign proposals based on the Meccas model and a conventional approach

Tino Bech-Larsen

73: The acceptance of functional foods in Denmark, Finland and the United States: A study of consumers' conjoint evaluations of the qualities of functional foods and perceptions of general health factors and cultural values

Tino Bech-Larsen , Klaus. G. Grunert and Jacob Poulsen

72: Consumer perception of food products involving genetic modification: Results from a qualitative study in four Nordic countries

Klaus G. Grunert, Liisa Lähteenmäki, Niels A. Nielsen, Jacob B. Poulsen, Oydis Ueland and Annika Åström

71: Communicating about the risks and benefits of genetically modified foods. Effects of different information strategies

Lynn Frewer, Joachim Scholderer, Clive Downs and Lone Bredahl

70: The haven of the self-service store – A study of the fruit and vegetable department’s influence on customer attitudes towards food chain stores

Tino Bech-Larsen

69: Determinants of consumer attitudes and purchase intentions with regard to genetically modified foods - Results of a cross-national survey

Lone Bredahl

68: Consequences of information technology usage on retailer-supplier relations

Lars Esbjerg

67: Identity and acculturation: The case of food consumption by Greenlanders in Denmark

Sørem Askegaard, Dannie Kjeldgaard and Eric J. Arnould

66: Retail and wholesale buying behaviour for two different food products in six Eastern European countries

Lars Esbjerg and Hans Skytte

65: Kompetenceopbygning i tre succesfulde danske fødevarevirksomheder

Bjarne H. Jensen and Hanne Harmsen

64: Markedskrav og virksomhedskompetencer i den danske fødevareindustri

Bjarne H. Jensen and Hanne Harmsen

63: Sources of competitive advantages and business performance within the European meat processing industry

Jesper Strandskov

62: Danish consumers’ attitudes towards functional foods

Jacob Poulsen

61: Vertical co-ordination in the Danish hog/pork industry

Christina Laursen, Lone Hundahl and Jesper Strandskov

60: Strategic marketing types: Evidence from the European meat processing industry

Jesper Strandskov, Lone Hundahl and Christina Laursen