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Asioli D, Nguyen QC, Varela P, Næs T. Comparison of different ways of handling L-shaped data for integrating sensory and consumer information. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104426] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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2
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Donadini G, Spigno G. Beer Brewing in Namibia and Sensory Profile of Beer on Sale in the Namibian Market. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.2000328] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Gianluca Donadini
- Department for Sustainable Food Process, Faculty of Agriculture, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, I-29122Piacenza, Italy
| | - Giorgia Spigno
- Department for Sustainable Food Process, Faculty of Agriculture, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, I-29122Piacenza, Italy
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3
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Giacalone D, Jaeger SR. Sensory drivers of perceived situational appropriateness in unbranded foods and beverages: Towards a deeper understanding. Appetite 2021; 167:105589. [PMID: 34252494 DOI: 10.1016/j.appet.2021.105589] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2021] [Revised: 05/30/2021] [Accepted: 07/02/2021] [Indexed: 11/25/2022]
Abstract
Measures of product performance that effectively predict food and beverage choices are highly sought after. A simple method to add value to hedonic data is that of item-by-use (IBU) appropriateness, where consumers are presented with a list of possible consumption situations and asked to indicate how well a product fits them. A persistent misconception surrounding this approach is that it is relevant for discriminating between different products, but not between variants within the same product category, which is often the focus of sensory and consumer studies. To provide a deeper understanding of the sensory underpinnings of appropriateness, the present work presents experimental evidence from six consumer studies (116-210 consumers per study) employing unbranded product variants from the same category. Products were successfully discriminated based on IBU appropriateness in all studies, even when sensory variation was unidimensional and controlled (such as a basic lemonade recipe varying in sugar content). While product differentiation based on the sensory profiles was greater than differentiation based on appropriateness, the results clearly show that sensory variation, in and of itself, is sufficient to elicit differences in perceived appropriateness. As expected, the degree of inter-product differences in appropriateness was approximately linearly related to the degree of differences in sensory profiles. Finally, while some sensory properties independently affected perceived appropriateness, the magnitude (and in some cases the direction) of the effects often depended on the level of product liking.
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Affiliation(s)
| | - Sara R Jaeger
- The New Zealand Institute for Plant & Food Research Ltd., Auckland, New Zealand
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4
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The Influence of Bottle Design on Perceived Quality of Beer: A Conjoint Analytic Study. BEVERAGES 2020. [DOI: 10.3390/beverages6040064] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Research on the influence of packaging on consumer perception of beer and other alcoholic beverages suggest an important role in capturing consumers’ attention and generating expectations on perceived product quality, and in particular that color, bottle shape, and label design are key aspects. There is, however, a paucity of research looking at interactions between different aspects of packaging design. This is a topical issue given an increasingly saturated market where especially craft breweries strive for differentiation and brand recognition. Situated within this context, the present research used a conjoint analytic approach to investigate the effect of packaging design on consumer perceived quality and liking for beers. Beer images were designed to systematically vary in four design factors—label color, label shape, label complexity, and bottle shape—and evaluated in an online survey with a representative sample of Danish beer drinkers. Two of the design factors—label color and bottle type—significantly affected consumers’ product evaluations, whereas the other two factors did not. Post-hoc analyses of the main effects indicated that the combination of a “Bomber” bottle shape and a warm color scheme in the label as the optimal combination of design factors to maximize consumer preferences. Preference for the Bomber bottle was linked to a perceived premiumness associated with a preference for curvatures (as opposed to angularity), whereas the preference for warm colors was tentatively explained as due to crossmodal correspondences generating favorable sensory expectations for this color scheme.
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Betancur MI, Motoki K, Spence C, Velasco C. Factors influencing the choice of beer: A review. Food Res Int 2020; 137:109367. [PMID: 33233069 DOI: 10.1016/j.foodres.2020.109367] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2019] [Revised: 05/10/2020] [Accepted: 05/27/2020] [Indexed: 12/21/2022]
Abstract
Research on those variables that have been shown to influence the consumer's choice of beer is reviewed. The focus is on the choice of whether to drink beer as opposed to a beverage from another category, and to a greater extent, the choice between different types or styles of beer. Inspired by previous research on a diverse array of factors that have been shown to influence food and beverage choice, the review examines how beer choice is driven by consumer variables (covering biological, psychological, and socio-cultural factors), product-intrinsic attributes (the sensory aspects of the beer itself), product-extrinsic attributes (external sensory characteristics, such as packaging), and contextual and environmental influences. These situational factors refer to variables such as the location where choice/consumption takes place (i.e., on- versus off-trade), as well as the context, occasion, and reason for drinking. Current trends related to choice and consumption, such as the emerging interest in beer-food pairing, are also examined. The review groups these attributes which affect people's beer wanting, choice, and purchase in order to understand the beer consumer's choice process. Along with general conclusions, a number of key directions for future research are also presented, given that the relative contribution of each type of factor on consumer's choice behaviour is still unclear.
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Affiliation(s)
| | - Kosuke Motoki
- Department of Food Management, Miyagi University, Sendai, Japan
| | - Charles Spence
- Department of Experimental Psychology, University of Oxford, Oxford, UK
| | - Carlos Velasco
- Centre for Multisensory Marketing, Department of Marketing, BI Norwegian Business School, Oslo, Norway.
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6
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Blackmore H, Hidrio C, Godineau P, Yeomans MR. The effect of implicit and explicit extrinsic cues on hedonic and sensory expectations in the context of beer. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2019.103855] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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7
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Jaeger SR, Roigard CM, Le Blond M, Hedderley DI, Giacalone D. Perceived situational appropriateness for foods and beverages: consumer segmentation and relationship with stated liking. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2019.05.001] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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8
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Supplementing hedonic and sensory consumer research on beer with cognitive and emotional measures, and additional insights via consumer segmentation. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2018.11.015] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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9
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Nacef M, Lelièvre-Desmas M, Symoneaux R, Jombart L, Flahaut C, Chollet S. Consumers’ expectation and liking for cheese: Can familiarity effects resulting from regional differences be highlighted within a country? Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2018.10.004] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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10
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Gómez-Corona C, Escalona-Buendía HB, Chollet S, Valentin D. The building blocks of drinking experience across men and women: A case study with craft and industrial beers. Appetite 2017; 116:345-356. [PMID: 28527950 DOI: 10.1016/j.appet.2017.05.026] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2016] [Revised: 04/11/2017] [Accepted: 05/15/2017] [Indexed: 11/30/2022]
Abstract
In today's market, every product seems to be marked by the label of "experience". It is expected that successful products give the consumer "extraordinary experiences". The research in consumption experience is growing, but much work still needs to be done to understand the food and beverage experience. A qualitative study was conducted using contextual focus groups to explore the building blocks of consumers' drinking experience of industrial and craft beers. The results show that drinking experience is shaped by our cognitive, sensory or affective systems, especially during the core consumption experience. Elements such as attitudes, consumption habits, and individual versus social consumption, shopping experience and product benefits are also responsible for shaping the experience, but are more relevant during the pre-consumption or post-consumption experience. Gender differences occur more frequently in the affective experience, as women search more for relaxation while men for excitement and stimulation while drinking beer. When comparing industrial users versus craft, in the latter the cognitive and shopping experiences are more relevant. Overall, the results showed that the drinking experience of beers can be studied as a function of the salient human system used during product interaction, and this systems act as the building blocks of the drinking experience of beer. This information can be applied in consumer research studies to further study the experiential differences across products and consumers.
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Affiliation(s)
- Carlos Gómez-Corona
- Sensory and Consumer Laboratory, Biotechnology Department, Universidad Autónoma Metropolitana, Av. San Rafael Atlixco No. 186, 09340, México City, Mexico.
| | - Héctor B Escalona-Buendía
- Sensory and Consumer Laboratory, Biotechnology Department, Universidad Autónoma Metropolitana, Av. San Rafael Atlixco No. 186, 09340, México City, Mexico.
| | - Sylvie Chollet
- ISA Lille, Institut Régional Agroalimentaire Charles Viollette, EA 7394, 48 boulevard Vauban, 59046 Lille, France
| | - Dominique Valentin
- Centre des Sciences du Goût et de l'Alimentation, UMR 6265 CNRS - INRA-UBFC, 9E Boulevard Jeanne d´Arc, 21000 Dijon, France
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11
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Jaeger SR, Cardello AV, Chheang SL, Beresford MK, Hedderley DI, Pineau B. Holistic and consumer-centric assessment of beer: A multi-measurement approach. Food Res Int 2017; 99:287-297. [DOI: 10.1016/j.foodres.2017.05.004] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2017] [Revised: 04/27/2017] [Accepted: 05/05/2017] [Indexed: 10/19/2022]
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12
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Gómez-Corona C, Valentin D, Escalona-Buendía HB, Chollet S. The role of gender and product consumption in the mental representation of industrial and craft beers: An exploratory study with Mexican consumers. Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2017.03.008] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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13
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Hong JH, Choi JH, Lee SJ. Investigation of sensory attributes contributing to beer preference among Koreans by using fuzzy reasoning. JOURNAL OF THE INSTITUTE OF BREWING 2017. [DOI: 10.1002/jib.395] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Ju Hee Hong
- Department of Food Science and Biotechnology; Dongguk University-Seoul; Goyang-si Gyeonggi-do Republic of Korea
| | - Jung-Hwa Choi
- Department of Food Science and Biotechnology; Dongguk University-Seoul; Goyang-si Gyeonggi-do Republic of Korea
| | - Seung Ju Lee
- Department of Food Science and Biotechnology; Dongguk University-Seoul; Goyang-si Gyeonggi-do Republic of Korea
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14
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Donadini G, Porretta S. Uncovering patterns of consumers' interest for beer: A case study with craft beers. Food Res Int 2017; 91:183-198. [DOI: 10.1016/j.foodres.2016.11.043] [Citation(s) in RCA: 81] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2016] [Revised: 11/06/2016] [Accepted: 11/29/2016] [Indexed: 01/30/2023]
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15
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Wang O, Gellynck X, Verbeke W. Chinese consumers and European beer: Associations between attribute importance, socio-demographics, and consumption. Appetite 2017; 108:416-424. [DOI: 10.1016/j.appet.2016.10.029] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2016] [Revised: 10/11/2016] [Accepted: 10/22/2016] [Indexed: 01/08/2023]
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16
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Cardello AV, Pineau B, Paisley AG, Roigard CM, Chheang SL, Guo LF, Hedderley DI, Jaeger SR. Cognitive and emotional differentiators for beer: An exploratory study focusing on “uniqueness”. Food Qual Prefer 2016. [DOI: 10.1016/j.foodqual.2016.07.001] [Citation(s) in RCA: 69] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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17
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Donadini G, Fumi MD, Kordialik-Bogacka E, Maggi L, Lambri M, Sckokai P. Consumer interest in specialty beers in three European markets. Food Res Int 2016; 85:301-314. [PMID: 29544848 DOI: 10.1016/j.foodres.2016.04.029] [Citation(s) in RCA: 52] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2015] [Revised: 04/19/2016] [Accepted: 04/24/2016] [Indexed: 11/25/2022]
Abstract
This study explores the quality perception of specialty beers (SBs) in Italy, Spain and Poland. Five-hundred and fifty mainstream beer consumers were enrolled in this study (two-hundred and thirty Italians, one hundred and sixty Poles and Spaniards respectively). The authors adopted a conjoint rating experiment in which the respondents were given forty SB profiles to evaluate. Each profile was described on six attributes (malt type, adjuncts, alternative source of sugars, characterizing ingredients, sensory characteristics, and retail price) varied at different levels and were asked to state his/her preference for each profile on a 9-point scale of interest. The results of this study showed that the ideal SB: (1) for the aggregate Polish panel is brewed from malted wheat, raw wheat, honey, and tropical fruits, is alcoholic and is priced below 2.00 Euros; (2) for the aggregate Italian panel consists of a beer brewed from malted wheat, maize, honey, and vanilla, is blonde and costs a maximum of 2.00 Euros; (3) for the aggregate Spanish panel is brewed from malted wheat, rye or maize, vanilla, is fruity and is priced below 2.00 Euros. The heterogeneity of interest in specialty beers observed in the three countries under test requires for the adaptation of a SB specifically to each culture in which it is sold. In this process of customization, brewers must take into account that gender modulates the effect of culture on consumer interest in SB sensory characteristics and ingredient formulation.
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Affiliation(s)
- G Donadini
- Istituto di Enologia e Ingegneria Agro-alimentare, Università Cattolica del Sacro Cuore, Via Emilia Parmense, 84, I-29122 Piacenza, Italy.
| | - M D Fumi
- Istituto di Enologia e Ingegneria Agro-alimentare, Università Cattolica del Sacro Cuore, Via Emilia Parmense, 84, I-29122 Piacenza, Italy
| | - E Kordialik-Bogacka
- Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wólczańska 171/173, 90-530 Łódź, Poland
| | - L Maggi
- Istituto di Enologia e Ingegneria Agro-alimentare, Università Cattolica del Sacro Cuore, Via Emilia Parmense, 84, I-29122 Piacenza, Italy
| | - M Lambri
- Istituto di Enologia e Ingegneria Agro-alimentare, Università Cattolica del Sacro Cuore, Via Emilia Parmense, 84, I-29122 Piacenza, Italy
| | - P Sckokai
- Dipartimento di Economia Agro-alimentare, Università Cattolica del Sacro Cuore, Via Emilia Parmense, 84, I-29122 Piacenza, Italy
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Gómez-Corona C, Escalona-Buendía HB, García M, Chollet S, Valentin D. Craft vs. industrial: Habits, attitudes and motivations towards beer consumption in Mexico. Appetite 2016; 96:358-367. [DOI: 10.1016/j.appet.2015.10.002] [Citation(s) in RCA: 78] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2015] [Revised: 08/18/2015] [Accepted: 10/01/2015] [Indexed: 10/22/2022]
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20
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Martens M, Tschudi F. Multivariate Psychophysics, Multivariate Data: Human Senses and Their Measurement. ACTA ACUST UNITED AC 2015. [DOI: 10.1162/biot_a_00069] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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21
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Giacalone D, Duerlund M, Bøegh-Petersen J, Bredie WL, Frøst MB. Stimulus collative properties and consumers’ flavor preferences☆. Appetite 2014; 77:20-30. [DOI: 10.1016/j.appet.2014.02.007] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2013] [Revised: 01/19/2014] [Accepted: 02/10/2014] [Indexed: 11/17/2022]
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22
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Jaeger SR, Mielby LH, Heymann H, Jia Y, Frøst MB. Analysing conjoint data with OLS and PLS regression: a case study with wine. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:3682-3690. [PMID: 23629635 DOI: 10.1002/jsfa.6194] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/22/2012] [Revised: 04/18/2013] [Accepted: 04/30/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND This paper presents a case study with wine where two statistical methods for the analysis of rating-based conjoint analysis data were applied. Traditionally, ordinary least squares (OLS) regression is used to estimate the relative importance of the experimental factors and the part-worth utilities of factor levels. Partial least squares (PLS) regression, which is a popular tool in sensory and consumer science, can also be used for the analysis of interval-level conjoint data. RESULTS Using conjoint analysis, purchase intentions for Californian red and white wine were obtained from a convenience sample of young US adults (n ≈ 250). OLS and PLS regression uncovered the same systematic patterns in the data: negative utility associated with more expensive wine, and positive utility associated with famous wine regions. While OLS regression provided more accessible top-line results, an advantage of PLS regression was the graphical format of results. This provided easy insight to individual differences in the importance attached to the factors driving purchase intention. CONCLUSION OLS and PLS regression can complement each other in the analysis of interval-level conjoint data. Dual analysis can help to ensure that the right insights are drawn from the study and communicated to internal/external clients. It may also facilitate communication within project teams.
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Affiliation(s)
- Sara R Jaeger
- The New Zealand Institute for Plant and Food Research Ltd, Private Bag 92169, Auckland, New Zealand
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23
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Sester C, Dacremont C, Deroy O, Valentin D. Investigating consumers’ representations of beers through a free association task: A comparison between packaging and blind conditions. Food Qual Prefer 2013. [DOI: 10.1016/j.foodqual.2012.11.005] [Citation(s) in RCA: 54] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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24
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25
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Jin Y, Zhang K, Du J. Effects of Wheat Protein Content on Endosperm Composites and Malt Quality. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2008.tb00771.x] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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26
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Jin Y, Du J, Zhang K, Xie L, Li P. Relationship between Kolbach index and other quality parameters of wheat malt. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/jib.15] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Y. Jin
- College of Food Science and Engineering; Shandong Agricultural University; Tai'an; 271000; People's Republic of China
| | - J. Du
- College of Food Science and Engineering; Shandong Agricultural University; Tai'an; 271000; People's Republic of China
| | - K. Zhang
- Tai'an Tai'shan Beer Co.; Tai'an; 271000; People's Republic of China
| | - L. Xie
- College of Food Science and Engineering; Shandong Agricultural University; Tai'an; 271000; People's Republic of China
| | - P. Li
- College of Food Science and Engineering; Shandong Agricultural University; Tai'an; 271000; People's Republic of China
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27
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Vigneau E, Endrizzi I, Qannari EM. Finding and explaining clusters of consumers using the CLV approach. Food Qual Prefer 2011. [DOI: 10.1016/j.foodqual.2011.01.004] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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28
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Pohjanheimo T, Paasovaara R, Luomala H, Sandell M. Food choice motives and bread liking of consumers embracing hedonistic and traditional values. Appetite 2010; 54:170-80. [DOI: 10.1016/j.appet.2009.10.004] [Citation(s) in RCA: 54] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2009] [Revised: 09/21/2009] [Accepted: 10/08/2009] [Indexed: 11/30/2022]
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30
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Pohjanheimo T, Sandell M. Explaining the liking for drinking yoghurt: The role of sensory quality, food choice motives, health concern and product information. Int Dairy J 2009. [DOI: 10.1016/j.idairyj.2009.03.004] [Citation(s) in RCA: 49] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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