| The dual-process model of similarity in cause-related marketing: How taxonomic versus thematic partnerships reduce skepticism and increase purchase willingness M Mendini, PC Peter, M Gibbert Journal of Business Research 91, 195-204, 2018 | 61 | 2018 |
| Social food pleasure: When sharing offline, online and for society promotes pleasurable and healthy food experiences and well-being M Mendini, M Pizzetti, PC Peter Qualitative Market Research: An International Journal 22 (4), 544-556, 2019 | 34 | 2019 |
| Recognizing New Complementarities before They Become Common Sense–The Role of Similarity Recognition M Gibbert, JK De Groote, M Hoegl, M Mendini Organizational Dynamics 52 (1), 100915, 2023 | 32 | 2023 |
| RESEARCH NOTE: THE ROLE OF SMART VERSUS TRADITIONAL CLASSROOMS ON STUDENTS’ENGAGEMENT M Mendini, PC Peter Marketing education review 29 (1), 17-23, 2019 | 27 | 2019 |
| The potential positive effects of time spent on Instagram on consumers’ gratitude, altruism, and willingness to donate M Mendini, PC Peter, S Maione Journal of Business Research 143, 16-26, 2022 | 24 | 2022 |
| In the eye of the beholder: The role of cognitive style and similarity in the evaluation of brand extensions JK De Groote, M Mendini, M Gibbert Journal of consumer behaviour 18 (1), 63-73, 2019 | 11 | 2019 |
| Designing luxurious food experiences for millennials and post-millennials M Mendini, W Batat, PC Peter Developing successful global strategies for marketing luxury brands, 261-273, 2021 | 9 | 2021 |
| Chapter Eleven Marketing for Social Change M Mendini, PC Peter Marketing and Humanity: Discourses in the Real World, 206, 2018 | 5 | 2018 |
| How to use co-creation in design thinking to promote and enhance healthy food experience among vulnerable populations M Mendini, L Bitetti, PC Peter Design Thinking for Food Well-Being: The Art of Designing Innovative Food …, 2021 | 4 | 2021 |
| Regret and self-peer-brand frustration in masstige collaborations: the case of missed purchases because of stock-out M Mendini Journal of Consumer Marketing 39 (5), 538-549, 2022 | 2 | 2022 |
| The new ethical consumer: The coming consumer mandate for inclusive and innovative luxury fashion practices that support social well-being M Mendini, PC Peter, H Honea, M Grasso The rise of positive luxury, 22-38, 2022 | 2 | 2022 |
| Enablers of entomophagy willingness to try for Generation Z consumers DM Schubiger ISPIM Conference Proceedings, 1-9, 2022 | 2 | 2022 |
| “ARE HIGH-TECH CLASSROOM ALWAYS MORE ENGAGING?”: AN EXPLORATORY STUDY ON THE ROLE OF LOW-TECH VS. HIGH-TECH CLASSROOM DESIGN ON STUDENTS’ENGAGEMENT M Mendini, PC Peter Global Marketing Conference, 51-51, 2018 | 1 | 2018 |
| THE DARK SIDE OF INSTAGRAM OF FOOD PC Peter, M Mendini, A Krishen, Q Zeng The Darker Side of Social Media: Consumer Psychology and Mental Health, 2024 | | 2024 |
| Promoting willingness to eat (WTE) insect-based food in the Western world through virtual reality (VR) M Mendini, PC Peter, DM Schubiger, S Maione Global Marketing Conference, 559-559, 2023 | | 2023 |
| Infotainment through VR: when technology facilitates novel food adoption D Matise Schubiger, M Mendini, S Maione, PC Peter | | 2023 |
| Food well-being during social distancing time: new forms of food sociality, resilience, and creativity to feel close to others PC Peter, M Mendini, A Krishen | | 2022 |
| Enablers of entomophagy willingness to try for Generation Z consumers D Matise Schubiger, M Mendini | | 2022 |
| Insect-based food consumption patterns in Generation Z: how to spread willingness to eat among the youngest? M Mendini, D Matise Schubiger | | 2022 |
| Food Design Thinking and Food Manufacturers: Integrating a Marketing Perspective into the Design of Food Innovations PC Peter, M Mendini, L Bitetti, I Castro | | 2022 |
