World's Best Scientists 2026 revealed!

D-Index & Metrics

Economics and Finance

D-Index
33
Citations
4885
World Ranking
3271
National Ranking
1771

Overview

Wuyang Hu is affiliated with The Ohio State University in the United States and focuses their academic research primarily within the fields of economics, econometrics, and finance. Their work spans a range of subfields including economics and econometrics, marketing, general decision sciences, food science, and plant science.

The topics most frequently addressed in Hu's research include economic and environmental valuation, decision-making and behavioral economics, consumer market behavior and pricing, environmental sustainability in business, organic food and agriculture, agricultural sustainability and environmental impact, and food waste reduction and sustainability.

Hu has contributed to a number of peer-reviewed publications, some of which are:

  • Meet the meatless: Demand for new generation plant-based meat alternatives, 2022, Applied Economic Perspectives and Policy
  • Exploring the climatic impacts on residential electricity consumption in Jiangsu, China, 2020, Energy Policy
  • Food safety risk behavior and social Co-governance in the food supply chain, 2023, Food Control
  • Dummy and effects coding variables in discrete choice analysis, 2022, American Journal of Agricultural Economics
  • Decoy effect in food appearance, traceability, and price: Case of consumer preference for pork hindquarters, 2020, Journal of Behavioral and Experimental Economics

Frequent collaborators in Hu's research activities include Jerrod Penn, Ping Qing, Jian Li, Linhai Wu, and Xuesen Fan.

The scholar's work is often published in venues such as AgEcon Search (University of Minnesota, USA), AEA Randomized Controlled Trials, American Journal of Agricultural Economics, International Journal of Environmental Research and Public Health, and Journal of the Agricultural and Applied Economics Association.

Best Publications

  • Trading off health, environmental and genetic modification attributes in food

    Wuyang Hu;Anne Hünnemeyer;Michele Veeman;Wiktor Adamowicz

  • Substitutes or Complements? Consumer Preference for Local and Organic Food Attributes

    Thong Meas;Thong Meas;Wuyang Hu;Wuyang Hu;Marvin T. Batte;Timothy A. Woods

  • Consumer preferences for local production and other value-added label claims for a processed food product

    Wuyang Hu;Marvin T. Batte;Timothy Woods;Stan Ernst

  • Understanding Hypothetical Bias: An Enhanced Meta-Analysis

    Jerrod M Penn;Wuyang Hu

  • Consumer Acceptance and Willingness to Pay for Blueberry Products with Nonconventional Attributes

    Wuyang Hu;Timothy A. Woods;Sandra Bastin

  • U.S. Consumers' Preference and Willingness to Pay for Country-of- Origin-Labeled Beef Steak and Food Safety Enhancements

    Kar H. Lim;Wuyang Hu;Leigh J. Maynard;Ellen Goddard

  • Labelling Genetically Modified Food: Heterogeneous Consumer Preferences and the Value of Information

    Wuyang Hu;Michele M. Veeman;Wiktor L. Adamowicz

  • Chinese consumers’ preferences and willingness to pay for traceable food quality and safety attributes: The case of pork

    Linhai Wu;Shuxian Wang;Dian Zhu;Dian Zhu;Wuyang Hu

  • Consumer Willingness to Pay for Fair Trade Coffee: A Chinese Case Study

    Shang-Ho Yang;Wuyang Hu;Malvern Mupandawana;Yun Liu

  • CONSUMERS' WILLINGNESS TO PAY FOR AQUACULTURE FISH PRODUCTS VS. WILD-CAUGHT SEAFOOD – A CASE STUDY IN HAWAII

    Kelly Davidson;Minling Pan;Wuyang Hu;Devie Poerwanto

  • Labeling Context and Reference Point Effects in Models of Food Attribute Demand

    Wuyang Hu;Wuyang Hu;Wiktor L. Adamowicz;Michele M. Veeman

  • Cheap talk efficacy under potential and actual Hypothetical Bias: A meta-analysis

    Jerrod Penn;Wuyang Hu

  • A Taste for Safer Beef? How Much Does Consumers’ Perceived Risk Influence Willingness to Pay for Country‐of‐Origin Labeled Beef

    Kar H. Lim;Wuyang Hu;Leigh J. Maynard;Ellen Goddard

  • German and British Consumer Willingness to Pay for Beef Labeled with Food Safety Attributes

    Karen E. Lewis;Carola Grebitus;Gregory Colson;Wuyang Hu

  • Chinese consumers’ willingness to pay for pork traceability information—the case of Wuxi

    Linhai Wu;Hongsha Wang;Dian Zhu;Dian Zhu;Wuyang Hu

  • Effects of Food-Additive-Information on Consumers' Willingness to Accept Food with Additives.

    Yingqi Zhong;Linhai Wu;Xiujuan Chen;Zuhui Huang

  • Assessing Consumer Willingness to Pay for Value-Added Blueberry Products Using a Payment Card Survey

    Wuyang Hu;Timothy A. Woods;Sandra Bastin;Linda J. Cox

  • How Local Is Local? A Reflection on Canadian Local Food Labeling Policy from Consumer Preference

    Kar H. Lim;Wuyang Hu;Wuyang Hu

  • Exploring the climatic impacts on residential electricity consumption in Jiangsu, China

    Mingyang Zhang;Kaiwen Zhang;Wuyang Hu;Bangzhu Zhu

  • Chinese consumer preferences for fresh produce: Interaction between food safety labels and brands

    Shijiu Yin;Wuyang Hu;Yusheng Chen;Fei Han

  • Use of Spike Models in Measuring Consumers' Willingness to Pay for Non-GM Oil

    Wuyang Hu

  • Are Consumers Willing to Pay More for Sustainable Products? A Study of Eco-Labeled Tuna Steak

    Guzhen Zhou;Wuyang Hu;Wenchao Huang

Frequent Co-Authors

Wiktor L. Adamowicz
Wiktor L. Adamowicz University of Alberta
Rodolfo M. Nayga
Rodolfo M. Nayga Texas A&M University
Calum G. Turvey
Calum G. Turvey Cornell University
Yi-Ming Wei
Yi-Ming Wei Beijing Institute of Technology

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