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Blasi E, Rossi ES, Pietrangeli R, Nasso M, Cicatiello C, Palombieri S, Sestili F. Functional Biscuits, a Healthy Addition to Your Coffee Break-Evaluating Consumer Acceptability and Willingness to Pay. Foods 2024; 13:1731. [PMID: 38890960 PMCID: PMC11171973 DOI: 10.3390/foods13111731] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2024] [Revised: 05/24/2024] [Accepted: 05/29/2024] [Indexed: 06/20/2024] Open
Abstract
An increasing number of individuals are eating out due to work and study commitments. This trend directly influences people's food choices, especially those who frequently rely on snacks and pre-packaged foods. Consuming these foods can lead to long-term health consequences. Adding functional foods to vending machines could lead to healthier choices. Our aim is to evaluate the acceptability and willingness to pay (WTP) of workers and students for a snack pack of novel functional biscuits (FBs) made with high amylose contents. We found that the experimental flour used is effective in preventing various non-communicable diseases; two phases of analysis were carried out on 209 participants. The participants blindly tested the products and only after the sensory evaluation were they informed about the biscuits' health contents. Firstly, the blind investigation highlighted the acceptability of the FBs compared to the conventional biscuits. Secondly, the finite mixture model on WTP revealed that some consumers are interested in the health benefits associated with high-amylose test blends and others are focused on hedonistic taste. The design of a communication strategy and industry approach should aim to assist consumers in comprehending the health benefits and sensory aspects of novel functional foods available on the market.
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Affiliation(s)
- Emanuele Blasi
- Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), University of Tuscia, Via San Camillo del Lellis snc, 01100 Viterbo, Italy; (E.B.); (M.N.); (C.C.)
| | - Eleonora Sofia Rossi
- Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), University of Tuscia, Via San Camillo del Lellis snc, 01100 Viterbo, Italy; (E.B.); (M.N.); (C.C.)
| | - Roberta Pietrangeli
- Department of Economics, Engineering, Society and Business Organization (DEIM), University of Tuscia, Via del Paradiso 47, 01100 Viterbo, Italy;
| | - Marco Nasso
- Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), University of Tuscia, Via San Camillo del Lellis snc, 01100 Viterbo, Italy; (E.B.); (M.N.); (C.C.)
| | - Clara Cicatiello
- Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), University of Tuscia, Via San Camillo del Lellis snc, 01100 Viterbo, Italy; (E.B.); (M.N.); (C.C.)
| | - Samuela Palombieri
- Department of Agriculture and Forest Sciences (DAFNE), Via San Camillo de Lellis, 01100 Viterbo, Italy; (S.P.); (F.S.)
| | - Francesco Sestili
- Department of Agriculture and Forest Sciences (DAFNE), Via San Camillo de Lellis, 01100 Viterbo, Italy; (S.P.); (F.S.)
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Vaz RZ, de Sá HAOM, Sartori DBS, Costa PT, Fluck AC, Kröning AB, Ferreira OGL, Costa OAD, Restle J. Trade and consumption of buffalo meat in Brazil. Meat Sci 2024; 208:109399. [PMID: 38039632 DOI: 10.1016/j.meatsci.2023.109399] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2023] [Revised: 10/18/2023] [Accepted: 11/23/2023] [Indexed: 12/03/2023]
Abstract
Due to the lack of information concerning the buffalo production chain, the aim of this survey was to identify consumer behaviour, acceptance and trends in relation to buffalo meat. The survey research method was used, for which an online questionnaire was prepared using Google Forms, and distributed via digital platforms to Brazilian consumers. Using the exploratory technique of multivariate statistics, ordination was carried out by principal component analysis (PCA), where the words were grouped into dimensions. Of the respondents, 44.82% had already consumed buffalo meat; however, many did not know whether they had already tried it, since 50.24% of the respondents said they could not identify any difference between buffalo meat and beef. An identification and indication of the origin were considered important by 44.82% of respondents. The respondents cited 1130 different terms, the word 'quality' appearing in most responses. Principal component analysis explained 93.32% of the variations in the consumer perception of buffalo meat. A part of Brazilian consumers is unaware of the buffalo production chain, and have never had the opportunity to consume the meat. The creation and divulgation of a certificate of identification, together with the benefits to health from consuming buffalo meat is fundamental for consumer confidence, which, together with the ready availability of the product, would allow expansion, consolidation and improvement of the production chain. The results of the study show the potential for increasing the consumption of buffalo meat among Brazilian consumers, providing the product included a guarantee of origin, quality and healthiness.
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Affiliation(s)
- Ricardo Zambarda Vaz
- Federal University of Santa Maria, Department of Animal Science, Av. Independência, 3751 Palmeira das Missões, RS, Brazil.
| | | | - Dayana Bernardi Sarzi Sartori
- Federal University of Santa Maria, Department of Animal Science, Av. Independência, 3751 Palmeira das Missões, RS, Brazil
| | - Pablo Tavares Costa
- Federal University of Pelotas, Department of Animal Science, Av. Eliseu Maciel, 354 Capão do Leão, RS, Brazil
| | - Ana Carolina Fluck
- Technological Federal University of Paraná, Estrada para Boa Esperança, s/n, Dois Vizinhos, PR, Brazil
| | - Alexsandro Bahr Kröning
- Federal University of Pelotas, Department of Animal Science, Av. Eliseu Maciel, 354 Capão do Leão, RS, Brazil
| | - Otoniel Geter Lauz Ferreira
- Federal University of Pelotas, Department of Animal Science, Av. Eliseu Maciel, 354 Capão do Leão, RS, Brazil
| | | | - João Restle
- Federal University of Goiás, Department of Animal Science, Rodovia Goiânia, km 8, s/n, Goiânia, GO, Brazil
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Jaeger SR, Vidal L, Chheang SL, Ares G. Dimensions of food-related wellbeing and their relative importance among New Zealand consumers: A quasi-replication and extension approach. Appetite 2023:106613. [PMID: 37290719 DOI: 10.1016/j.appet.2023.106613] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2023] [Revised: 05/06/2023] [Accepted: 05/20/2023] [Indexed: 06/10/2023]
Abstract
Research into perceived wellbeing (WB) can improve understanding of consumer food choices and support development of strategies to promote healthier and more sustainable eating habits. In this research, using online studies, food-related WB was explored among New Zealand consumers. In a "quasi-replication" of Jaeger, Prescott, and Worch (2022), Study 1 uncovered word associations to different WB-related terms ('Sense of wellbeing,' 'Lack of wellbeing,' 'Feeling good,' 'Feeling bad/unhappy,' 'Satisfied with life,' and 'Dissatisfied with life') with 912 participants in a between-subjects design. The results confirmed the multidimensional nature of WB, and the need to consider positive and negative aspects of food-related WB, as well as differences linked to physical, emotional, and spiritual WB. Drawing on Study 1, 13 characteristics of food-related WB were identified, and in Study 2 their importance for feeling a 'Sense of wellbeing' and 'Satisfied with life' was determined with 1206 participants using a between-subjects design. In a further extension, Study 2 also adopted a product-specific perspective and explored the associations of, and importance, for 16 different foods and beverages to food-related WB. Based on Best-Worst Scaling and penalty/lift analysis, the four most important characteristics overall were 'Is good quality,' 'Is healthy,' 'Is fresh,' and 'Is tasty,' with the nuance that healthiness contributed most to feeling a 'Sense of wellbeing' while good quality contributed most to feeling 'Satisfied with life.' The associations to individual foods and beverages underscored that food-related WB is a complex construct arising from an overall evaluation of the different effects of foods (including physical health, social and spiritual aspects of food consumption) and their short-term effects on food-related behaviour. Contextual and individual differences in perceptions of WB in relation to food deserve further investigation.
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Affiliation(s)
- Sara R Jaeger
- Vescor Research, 2900, Hellerup, Copenhagen, Denmark; The New Zealand Institute for Plant and Food Research Limited, 120 Mt Albert Road, Private Bag 92169, Victoria Street West, Auckland, New Zealand.
| | - Leticia Vidal
- Sensometrics & Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, By Pass de Rutas 8 y 101 s/n. CP 91000. Pando, Canelones, Uruguay
| | - Sok L Chheang
- The New Zealand Institute for Plant and Food Research Limited, 120 Mt Albert Road, Private Bag 92169, Victoria Street West, Auckland, New Zealand
| | - Gastón Ares
- Sensometrics & Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, By Pass de Rutas 8 y 101 s/n. CP 91000. Pando, Canelones, Uruguay
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Hielkema MH, Onwezen MC, Reinders MJ. Veg on the menu? Differences in menu design interventions to increase vegetarian food choice between meat-reducers and non-reducers. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104675] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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5
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Onwezen M. Goal-framing theory for sustainable food behaviour: The added value of a moral goal frame across different contexts. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104758] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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Verain M, van den Puttelaar J, Zandstra E, Lion R, de Vogel-van den Bosch J, Hoonhout H, Onwezen M. Variability of Food Choice Motives: Two Dutch studies showing variation across meal moment, location and social context. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104505] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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The relative importance of primary food choice factors among different consumer groups: A latent profile analysis. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2021.104199] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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8
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Verain MCD, Bouwman EP, Galama J, Reinders MJ. Healthy eating strategies: Individually different or context-dependent? Appetite 2021; 168:105759. [PMID: 34662601 DOI: 10.1016/j.appet.2021.105759] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2021] [Revised: 09/30/2021] [Accepted: 10/13/2021] [Indexed: 11/02/2022]
Abstract
Individuals can apply different healthy eating strategies to help them make healthy eating choices. Previous research showed that individuals differ in their preferred strategy, but also that a mix of strategies is often applied by a single person across contexts. The current research investigated the extent to which differences within an individual across contexts (i.e., meal moments, social environment and physical environment) predicted openness to healthy eating strategies in addition to personal predictors that differ between individuals (i.e., intrinsic motivation, self-efficacy, physical opportunity and social opportunity). A representative sample of the Dutch adult population was recruited (N = 892). The within-individual (contextual) predictors were measured nine times just before a meal moment over a period of three weeks, by means of a smartphone application. The between-individual (personal) predictors were administered with a baseline questionnaire. Exploratory factor analysis distinguished three healthy eating strategies: Increasing healthy foods, Limiting unhealthy foods and consuming Light products. A random intercept model, in which within-individual predictors and between-individual predictors were entered successively, showed that context matters for openness to all three strategies, but is most important for increasing healthy foods and least important for light products. Individuals are most open to increase healthy foods at dinner as compared to breakfast, whereas the opposite is true for limiting unhealthy foods and consuming light products. Eating at home is beneficial for openness to all three strategies and eating with others positively influences openness to increase healthy foods but has no effect on the other strategies. Insights gained from this research increase our understanding of an individual's openness to apply healthy eating strategies.
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Affiliation(s)
- Muriel C D Verain
- Wageningen University & Research, Wageningen Economic Research, the Netherlands.
| | - Emily P Bouwman
- Wageningen University & Research, Wageningen Economic Research, the Netherlands
| | - Joris Galama
- Wageningen University & Research, Wageningen Economic Research, the Netherlands
| | - Machiel J Reinders
- Wageningen University & Research, Wageningen Economic Research, the Netherlands
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Rivaroli S, Lindenmeier J, Hingley M, Spadoni R. Social representations of craft food products in three European countries. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2021.104253] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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10
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Study on the Lamb Meat Consumer Behavior in Brazil. Foods 2021; 10:foods10081713. [PMID: 34441493 PMCID: PMC8393847 DOI: 10.3390/foods10081713] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Revised: 07/19/2021] [Accepted: 07/21/2021] [Indexed: 11/16/2022] Open
Abstract
In Brazil, the sheep market, including lamb meat consumption, is regionalized, and the consumption of lamb meat is higher in production areas; yet, consumption of lamb still remains below that of other meat livestock. The aim of this study was to identify the profile of Brazilian lamb meat consumers in order to understand their behavior in relation to food in general and on the consumption of this species. Therefore, a survey on consumer habits and preferences regarding food buying and consumption habits, their preferences in relation to the quality attributes of lamb meat, and sociodemographic characterization was performed. Data collected were analyzed by nonlinear canonic relationship analysis and categorical principal component analysis, followed by multiple factor analysis. Three consumer profiles were identified: traditional, interested, and disinterested, and a fourth group was considered independent but could not be described. Among lamb meat consumers, men with higher income seemed to be more frequent consumers than the others, and the intrinsic characteristics of meat quality, especially color and freshness, were the most important at the time of purchase. Thus, the results could be important to the industry in order to guide marketing strategies to certain niche markets.
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11
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Certification Labels in Shaping Perception of Food Quality—Insights from Polish and Belgian Urban Consumers. SUSTAINABILITY 2021. [DOI: 10.3390/su13020702] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Food quality is considered to be one of the most important determinants of food choice. Given the variety of food products and the overflow of information in the market, certification labels are intended to encourage consumers to select healthier and more sustainable product options. This study focuses on how urban consumers from Poland and Belgium perceive food quality and whether certification labels shape their views on it. Research material was collected using quantitative (Paper and Pencil Interviews (PAPI)) and qualitative (focus groups (FGs)) methods. The survey was conducted among people visiting sustainable food fairs, on a sample of 701 adults in the cities of Warsaw, Brussels and Ghent. This study confirms that consumers are interested in food quality when choosing food, but their perception varies depending on the place of residence and other socio-demographic characteristics (age, income, education, household structure). Certificates were important for consumers if their message clearly signals exceptional quality and is consistent with awareness of sustainability challenges. Consumers from Belgium (a country with a long-established market economy) reveal deeper knowledge and a more favourable approach to certification labels than Poles. The role of labelling in shaping consumers’ perceptions of food quality depends on their awareness, experience and understanding of sustainability issues. This, in turn, is determined by the cultural environment of consumers, which in the case of our study was the country of residence.
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Sijtsema SJ, Fogliano V, Hageman M. Tool to Support Citizen Participation and Multidisciplinarity in Food Innovation: Circular Food Design. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2020. [DOI: 10.3389/fsufs.2020.582193] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Innovations are urgently required to transform toward a more circular food system in which the food production and processing is more sustainable and the dietary patterns of consumers are more healthy and sustainable. It is needed to be more innovative in a multidisciplinary and consumer oriented way. Therefore, this paper introduces circular food design model and presents some applications. This paper presents background information regarding relevant models of product development and combines approaches and insights from different disciplines, such as consumer and food science, all present in the food system. In addition, the linkage with design thinking is addressed. Moreover, research questions are presented focused on the identification, development and optimization phase with regard to agricultural production, food storage, processing, retail and consumption. This circular food design model can support a way of thinking that will lead to multidisciplinary and citizen participating in food product development. The added value of circular food design model is; first, the model stimulates a citizen participation approach in a creative way; second, the model supports communication and collaboration among all involved disciplines. The newly developed circular food design model visualizes an iterative approach meant to be a flexible and creative tool to structure the new food development in the different phases to support value creation in the food system in order to support its transition.
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Is a Consumer Perception of Salt Modification a Sensory or a Behavioural Phenomenon? Insights from a Bread Study. Foods 2020; 9:foods9091172. [PMID: 32854256 PMCID: PMC7554791 DOI: 10.3390/foods9091172] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2020] [Revised: 08/13/2020] [Accepted: 08/17/2020] [Indexed: 11/17/2022] Open
Abstract
Salt plays a major role in food manufacturing and affects the technological and sensory properties of foods. At the same time, high dietary salt intake increases the risk of cardiovascular diseases and represents a considerable public health concern. In many populations, bread is a major contributor to salt intake and is therefore targeted by health policies recommending salt reduction reformulations. However, producers are often reluctant to reduce salt content due to fears of potential negative effects on consumer acceptability and drops in sales. The present work aims to assess the effect of salt content on consumers’ hedonic liking and perception of saltiness intensity, as well as the interaction of these two. The study was conducted using two market-leading bread types (white and multigrain) and bread samples with the national average (reference), reduced (−15%) and increased (+10%) salt levels. A sensory evaluation study (n = 200) was done including a questionnaire on attitudes and behaviour regarding bread and salt, enabling the exploration of individual differences in reactions to modified levels of salt content. The latter only affected hedonic liking for the multigrain sample with 15% salt reduction but not for others, which discloses the importance of the bread matrix; and it did not affect the perception of saltiness intensity. Penalty analysis revealed that perceived non-optimal saltiness results in significantly penalised hedonic liking scores. Segmentation based on perceived saltiness disclosed the explanatory importance of underlying consumer behaviour dimensions which should be considered in designing bread reformulations.
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Mahmud MMC, Shellie RA, Keast R. Unravelling the relationship between aroma compounds and consumer acceptance: Coffee as an example. Compr Rev Food Sci Food Saf 2020; 19:2380-2420. [DOI: 10.1111/1541-4337.12595] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2019] [Revised: 04/01/2020] [Accepted: 05/25/2020] [Indexed: 11/27/2022]
Affiliation(s)
- M M Chayan Mahmud
- CASS Food Research Center, School of Exercise and Nutrition SciencesDeakin University Burwood Victoria Australia
| | - Robert A. Shellie
- CASS Food Research Center, School of Exercise and Nutrition SciencesDeakin University Burwood Victoria Australia
| | - Russell Keast
- CASS Food Research Center, School of Exercise and Nutrition SciencesDeakin University Burwood Victoria Australia
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Abstract
The growth of diet-related diseases is becoming an important societal concern and a challenge for a more sustainable society. This has developed important trends in food consumption, including the increasing demand for food with a natural attribute and with health claims (e.g., enriched food). Consumers tend to evaluate these two attributes as superior ones and tend to pay a premium price for them. Accordingly, the value added by producers also will upturn if they take into consideration the consumers’ preferences. However, to the best of our knowledge, consumer preference over the two types of products (natural and enriched) is not yet completely clear. The present study tries to contribute to reducing this gap by analyzing Hungarian consumer preferences for natural fruit juices over enriched ones and exploring the drivers which guide consumer choices for the two attributes. For this purpose, we analyze young consumers’ willingness-to-pay (WTP) for natural and enriched fruit juices using a seemingly unrelated regression (SUR) to derive the two value-added activities. Our results show that the fruit juice with the natural attribute is preferred over the enriched one, and that there is a common feature behind the perception of the two attributes, namely the healthiness. Based on the natural fruit juice characteristic, these results open space for local production in gardens or in small-medium sized farms. This could have beneficial effects, both for sustainable development of rural areas and for the promotion of healthy food systems towards sustainability in food consumption.
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Verain MC, Sijtsema SJ, Taufik D, Raaijmakers I, Reinders MJ. Motive-based consumer segments and their fruit and vegetable consumption in several contexts. Food Res Int 2020; 127:108731. [DOI: 10.1016/j.foodres.2019.108731] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2019] [Revised: 09/25/2019] [Accepted: 09/28/2019] [Indexed: 02/06/2023]
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17
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Impact of Food Sustainability Labels on the Perceived Product Value and Price Expectations of Urban Consumers. SUSTAINABILITY 2019. [DOI: 10.3390/su11247240] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Sustainable labelling is an important tool in raising awareness and informing potential buyers regarding environmental, economic and social issues. This study provides insights into consumers’ value of food sustainability labels through the exploration of the impact of logos on their purchasing decisions (willingness to buy (WTB)) and readiness to pay (willingness to pay (WTP)) a higher price for sustainability-labelled products. Data was collected via an online survey among a sample of 423 adult city dwellers in Poland. The structured questionnaire beside sections concerning consumer buying behaviour and perception of the food labels consisted of a behavioural choice experiment (CE), where two categories of plant products: fresh (apples or bananas) and non-perishable (rice or beans) varied by type of labelling (logos: Euro-leaf, PGI, Fair Trade or without logo) and by price. Cluster analysis revealed two consumer groups (named “Sceptical” and “Mindful”) that had varied opinions and perceptions of sustainable labelled food and buying behaviour. The research results indicate that when the logo is poorly-known even consumers with positive attitudes towards sustainability do not use it as a cue when shopping for food. Moreover, urban consumers were very price sensitive and showed a restrained desire to pay a higher price for sustainability labelled products.
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18
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Caracciolo F, Vecchio R, Lerro M, Migliore G, Schifani G, Cembalo L. Natural versus enriched food: Evidence from a laboratory experiment with chewing gum. Food Res Int 2019; 122:87-95. [DOI: 10.1016/j.foodres.2019.03.069] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2018] [Revised: 03/28/2019] [Accepted: 03/30/2019] [Indexed: 11/29/2022]
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19
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Onwezen M, Reinders M, Verain M, Snoek H. The development of a single-item Food Choice Questionnaire. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2018.05.005] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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20
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International segmentation in the food domain: Issues and approaches. Food Res Int 2019; 115:311-318. [DOI: 10.1016/j.foodres.2018.11.050] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2018] [Revised: 11/23/2018] [Accepted: 11/25/2018] [Indexed: 11/20/2022]
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21
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Park J, Yu HT. Recommendations on the Sample Sizes for Multilevel Latent Class Models. EDUCATIONAL AND PSYCHOLOGICAL MEASUREMENT 2018; 78:737-761. [PMID: 32655168 PMCID: PMC7328230 DOI: 10.1177/0013164417719111] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
A multilevel latent class model (MLCM) is a useful tool for analyzing data arising from hierarchically nested structures. One important issue for MLCMs is determining the minimum sample sizes needed to obtain reliable and unbiased results. In this simulation study, the sample sizes required for MLCMs were investigated under various conditions. A series of design factors, including sample sizes at two levels, the distinctness and the complexity of the latent structure, and the number of indicators were manipulated. The results revealed that larger samples are required when the latent classes are less distinct and more complex with fewer indicators. This study also provides recommendations about the minimum required sample sizes that satisfied all four criteria-model selection accuracy, parameter estimation bias, standard error bias, and coverage rate-as well as rules of thumb for sample size requirements when applying MLCMs in data analysis.
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22
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Consumer segmentation in multi-attribute product evaluation by means of non-negatively constrained CLV3W. Food Qual Prefer 2018. [DOI: 10.1016/j.foodqual.2017.01.006] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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23
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24
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Attribute importance segmentation of Norwegian seafood consumers: The inclusion of salient packaging attributes. Appetite 2017; 117:214-223. [DOI: 10.1016/j.appet.2017.06.028] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2017] [Revised: 06/28/2017] [Accepted: 06/28/2017] [Indexed: 11/18/2022]
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25
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Attribute Segmentation and Communication Effects on Healthy and Sustainable Consumer Diet Intentions. SUSTAINABILITY 2017. [DOI: 10.3390/su9050743] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Park J, Yu HT. The Impact of Ignoring the Level of Nesting Structure in Nonparametric Multilevel Latent Class Models. EDUCATIONAL AND PSYCHOLOGICAL MEASUREMENT 2016; 76:824-847. [PMID: 29795890 PMCID: PMC5965533 DOI: 10.1177/0013164415618240] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The multilevel latent class model (MLCM) is a multilevel extension of a latent class model (LCM) that is used to analyze nested structure data structure. The nonparametric version of an MLCM assumes a discrete latent variable at a higher-level nesting structure to account for the dependency among observations nested within a higher-level unit. In the present study, a simulation study was conducted to investigate the impact of ignoring the higher-level nesting structure. Three criteria-the model selection accuracy, the classification quality, and the parameter estimation accuracy-were used to evaluate the impact of ignoring the nested data structure. The results of the simulation study showed that ignoring higher-level nesting structure in an MLCM resulted in the poor performance of the Bayesian information criterion to recover the true latent structure, the inaccurate classification of individuals into latent classes, and the inflation of standard errors for parameter estimates, while the parameter estimates were not biased. This article concludes with remarks on ignoring the nested structure in nonparametric MLCMs, as well as recommendations for applied researchers when LCM is used for data collected from a multilevel nested structure.
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Onwezen MC, Van 't Riet J, Dagevos H, Sijtsema SJ, Snoek HM. Snacking now or later? Individual differences in following intentions or habits explained by time perspective. Appetite 2016; 107:144-151. [PMID: 27470098 DOI: 10.1016/j.appet.2016.07.031] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2016] [Revised: 07/15/2016] [Accepted: 07/23/2016] [Indexed: 11/16/2022]
Abstract
Even when individuals are aware of long-term health effects of their diet, and form healthy intentions, they often engage in relatively unhealthy snacking habits. Some individuals fall back on unhealthy habits more easily than others. We aim to explore whether time perspective can explain why some individuals are more prone to rely on habits and others on intentions. Study 1 (N = 1503) provides a first exploration of the role of time perspective by exploring individual differences in perception of long-term and short-term consequences. In accordance with our hypotheses, Study 1 shows that habits are associated with short-term consequences and intentions with long-term consequences. Study 2 (N = 1497) shows that the effects of habits on snacking behaviour are strengthened by a present time perspective, whereas the effects of intentions on snacking behaviour are strengthened by a future time perspective. These findings imply that there is a fundamental difference in the guiding function of intentions and habits which might explain individual differences in following intentions versus habits. Individuals with a long-term perspective are more inclined to follow intentions and individuals with a short-term perspective are more inclined to follow habits.
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Affiliation(s)
- M C Onwezen
- Economic Research, Wageningen University & Research, The Netherlands.
| | - J Van 't Riet
- Behavioural Science Institute, Radboud University, The Netherlands
| | - H Dagevos
- Economic Research, Wageningen University & Research, The Netherlands; Inholland University of Applied Sciences, Delft, The Netherlands
| | - S J Sijtsema
- Economic Research, Wageningen University & Research, The Netherlands
| | - H M Snoek
- Economic Research, Wageningen University & Research, The Netherlands
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29
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Verain MC, Sijtsema SJ, Antonides G. Consumer segmentation based on food-category attribute importance: The relation with healthiness and sustainability perceptions. Food Qual Prefer 2016. [DOI: 10.1016/j.foodqual.2015.08.012] [Citation(s) in RCA: 70] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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30
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Consumer's Reactions to Natural, Atypically Colored Foods: An Investigation Using Blue Potatoes. J SENS STUD 2015. [DOI: 10.1111/joss.12193] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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31
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Vidal L, Ares G, Machín L, Jaeger SR. Using Twitter data for food-related consumer research: A case study on “what people say when tweeting about different eating situations”. Food Qual Prefer 2015. [DOI: 10.1016/j.foodqual.2015.05.006] [Citation(s) in RCA: 87] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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32
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Influence of evoked contexts on consumers' rejection of two products: Implications for shelf life estimation. Food Res Int 2015; 76:527-531. [DOI: 10.1016/j.foodres.2015.06.041] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2015] [Revised: 06/19/2015] [Accepted: 06/23/2015] [Indexed: 11/23/2022]
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33
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Onwezen M. I did good, and we did bad: The impact of collective versus private emotions on pro-environmental food consumption. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.03.032] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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34
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Mardon J, Thiel E, Laniau M, Sijtsema S, Zimmermann K, Barjolle D. Motives underlying food consumption in the Western Balkans: consumers’ profiles and public health strategies. Int J Public Health 2015; 60:517-26. [DOI: 10.1007/s00038-015-0684-9] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2014] [Revised: 04/09/2015] [Accepted: 04/29/2015] [Indexed: 10/23/2022] Open
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35
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Localized Ambient Solidity Separation Algorithm Based Computer User Segmentation. COMPUTATIONAL INTELLIGENCE AND NEUROSCIENCE 2015. [PMID: 26221133 PMCID: PMC4499454 DOI: 10.1155/2015/829201] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Most of popular clustering methods typically have some strong assumptions of the dataset. For example, the k-means implicitly assumes that all clusters come from spherical Gaussian distributions which have different means but the same covariance. However, when dealing with datasets that have diverse distribution shapes or high dimensionality, these assumptions might not be valid anymore. In order to overcome this weakness, we proposed a new clustering algorithm named localized ambient solidity separation (LASS) algorithm, using a new isolation criterion called centroid distance. Compared with other density based isolation criteria, our proposed centroid distance isolation criterion addresses the problem caused by high dimensionality and varying density. The experiment on a designed two-dimensional benchmark dataset shows that our proposed LASS algorithm not only inherits the advantage of the original dissimilarity increments clustering method to separate naturally isolated clusters but also can identify the clusters which are adjacent, overlapping, and under background noise. Finally, we compared our LASS algorithm with the dissimilarity increments clustering method on a massive computer user dataset with over two million records that contains demographic and behaviors information. The results show that LASS algorithm works extremely well on this computer user dataset and can gain more knowledge from it.
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36
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Promoting healthy dietary behaviour through personalised nutrition: technology push or technology pull? Proc Nutr Soc 2014; 74:171-6. [PMID: 25342299 DOI: 10.1017/s0029665114001529] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
The notion of educating the public through generic healthy eating messages has pervaded dietary health promotion efforts over the years and continues to do so through various media, despite little evidence for any enduring impact upon eating behaviour. There is growing evidence, however, that tailored interventions such as those that could be delivered online can be effective in bringing about healthy dietary behaviour change. The present paper brings together evidence from qualitative and quantitative studies that have considered the public perspective of genomics, nutrigenomics and personalised nutrition, including those conducted as part of the EU-funded Food4Me project. Such studies have consistently indicated that although the public hold positive views about nutrigenomics and personalised nutrition, they have reservations about the service providers' ability to ensure the secure handling of health data. Technological innovation has driven the concept of personalised nutrition forward and now a further technological leap is required to ensure the privacy of online service delivery systems and to protect data gathered in the process of designing personalised nutrition therapies.
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37
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Machín L, Giménez A, Vidal L, Ares G. Influence of Context on Motives Underlying Food Choice. J SENS STUD 2014. [DOI: 10.1111/joss.12107] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Leandro Machín
- Centro de Investigación Básica en Psicología (CIBPsi); Facultad de Psicología; Universidad de la República; Tristán Narvaja 1674 Montevideo Uruguay
| | - Ana Giménez
- Centro de Investigación Básica en Psicología (CIBPsi); Facultad de Psicología; Universidad de la República; Tristán Narvaja 1674 Montevideo Uruguay
- Departamento de Ciencia y Tecnología de Alimentos; Facultad de Química; Universidad de la República; General Flores 2124 Montevideo Uruguay
| | - Leticia Vidal
- Departamento de Ciencia y Tecnología de Alimentos; Facultad de Química; Universidad de la República; General Flores 2124 Montevideo Uruguay
| | - Gastón Ares
- Centro de Investigación Básica en Psicología (CIBPsi); Facultad de Psicología; Universidad de la República; Tristán Narvaja 1674 Montevideo Uruguay
- Departamento de Ciencia y Tecnología de Alimentos; Facultad de Química; Universidad de la República; General Flores 2124 Montevideo Uruguay
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38
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Ginon E, Ares G, Issanchou S, Laboissière LHEDS, Deliza R. Identifying motives underlying wine purchase decisions: Results from an exploratory free listing task with Burgundy wine consumers. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.04.052] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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39
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Understanding heterogeneity among elderly consumers: an evaluation of segmentation approaches in the functional food market. Nutr Res Rev 2014; 27:159-71. [PMID: 24924413 DOI: 10.1017/s0954422414000092] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
It is beneficial for both the public health community and the food industry to meet nutritional needs of elderly consumers through product formats that they want. The heterogeneity of the elderly market poses a challenge, however, and calls for market segmentation. Although many researchers have proposed ways to segment the elderly consumer population, the elderly food market has received surprisingly little attention in this respect. Therefore, the present paper reviewed eight potential segmentation bases on their appropriateness in the context of functional foods aimed at the elderly: cognitive age, life course, time perspective, demographics, general food beliefs, food choice motives, product attributes and benefits sought, and past purchase. Each of the segmentation bases had strengths as well as weaknesses regarding seven evaluation criteria. Given that both product design and communication are useful tools to increase the appeal of functional foods, we argue that elderly consumers in this market may best be segmented using a preference-based segmentation base that is predictive of behaviour (for example, attributes and benefits sought), combined with a characteristics-based segmentation base that describes consumer characteristics (for example, demographics). In the end, the effectiveness of (combinations of) segmentation bases for elderly consumers in the functional food market remains an empirical matter. We hope that the present review stimulates further empirical research that substantiates the ideas presented in this paper.
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Zielinski AA, Haminiuk CW, Nunes CA, Schnitzler E, van Ruth SM, Granato D. Chemical Composition, Sensory Properties, Provenance, and Bioactivity of Fruit Juices as Assessed by Chemometrics: A Critical Review and Guideline. Compr Rev Food Sci Food Saf 2014; 13:300-316. [DOI: 10.1111/1541-4337.12060] [Citation(s) in RCA: 110] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2013] [Accepted: 01/17/2014] [Indexed: 11/28/2022]
Affiliation(s)
- Acácio A.F. Zielinski
- Graduate Program of Food Engineering, Federal University of Paraná. R. Cel; Francisco Heráclito dos Santos 210, Polytechnic Campus; CEP 81531-980 Curitiba PR Brazil
- Food Science and Technology, Graduate Program; State Univ. of Ponta Grossa. Av. Carlos Cavalcanti, 4748, 84030-900, Uvaranas Campus; Ponta Grossa Paraná Brazil
- Food Science and Technology, Graduate Program; State Univ. of Ponta Grossa. Av. Carlos Cavalcanti, 4748, 84030-900, Uvaranas Campus; Ponta Grossa Paraná Brazil
| | - Charles W.I. Haminiuk
- Graduate Program of Food Technology (PPGTA) - Federal University of Technology - Paraná, Campo Mourão Campus; Via Rosalina Maria dos Santos, 1233, Campo Mourão, CEP 87301-899; Campo Mourão Paraná Brazil
| | - Cleiton A. Nunes
- Dept. of Food Science; Federal Univ. of Lavras, CP 3037, 37200-000; Lavras Minas Gerais Brazil
| | - Egon Schnitzler
- Food Science and Technology, Graduate Program; State Univ. of Ponta Grossa. Av. Carlos Cavalcanti, 4748, 84030-900, Uvaranas Campus; Ponta Grossa Paraná Brazil
| | - Saskia M. van Ruth
- Inst. of Food Safety, RIKILT, Wageningen Univ. and Research Centre; P.O. Box 230, 6700 AE Wageningen the Netherlands
| | - Daniel Granato
- Food Science and Technology, Graduate Program; State Univ. of Ponta Grossa. Av. Carlos Cavalcanti, 4748, 84030-900, Uvaranas Campus; Ponta Grossa Paraná Brazil
- Inst. of Food Safety, RIKILT, Wageningen Univ. and Research Centre; P.O. Box 230, 6700 AE Wageningen the Netherlands
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41
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Varela P, Beltrán J, Fiszman S. An alternative way to uncover drivers of coffee liking: Preference mapping based on consumers’ preference ranking and open comments. Food Qual Prefer 2014. [DOI: 10.1016/j.foodqual.2013.03.004] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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42
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Jadczaková V. Review of segmentation process in consumer markets. ACTA UNIVERSITATIS AGRICULTURAE ET SILVICULTURAE MENDELIANAE BRUNENSIS 2013. [DOI: 10.11118/actaun201361041215] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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