Consumer behavior in choice of minimally processed vegetables and implications for marketing strategies
S Sillani, F Nassivera - Trends in Food Science & Technology, 2015 - Elsevier
The purpose of this work is to stimulate the debate on the economic aspects of minimally
processed fresh-cut production, assessing the purchase intentions of consumers of fresh-cut …
processed fresh-cut production, assessing the purchase intentions of consumers of fresh-cut …
A discussion of recent methodologies for combining sensory and extrinsic product properties in consumer studies
Understanding the interaction of sensory and extrinsic product attributes in consumer
preferences has been identified as one of the key pillars for raising the likelihood of food …
preferences has been identified as one of the key pillars for raising the likelihood of food …
Sensory attributes of coffee beverages and their relation to price and package information: A case study of Colombian customers' preferences
I Barahona, EM Sanmiguel Jaimes… - Food science & …, 2020 - Wiley Online Library
Sensory analysis is a powerful tool for creating profiles of food and beverages based on
information perceived by the human senses. This paper investigates 18 of the most popular …
information perceived by the human senses. This paper investigates 18 of the most popular …
The influence of consumer involvement on quality signals perception: An empirical investigation in the food sector
Purpose–The purpose of this paper is to analyse the moderating effect of consumer
involvement level in the influence exerted by perceived quality on consumer perceived risk …
involvement level in the influence exerted by perceived quality on consumer perceived risk …
Antecedents of consumer commitment to a PDO wine: An empirical analysis of Spanish consumers
The purpose of this paper is to examine the antecedents of consumer commitment to a food
product with a Protected Designation of Origin (PDO). We analyse the influence of intrinsic …
product with a Protected Designation of Origin (PDO). We analyse the influence of intrinsic …
Perceived food souvenir quality as a formative second-order construct: how do tourists evaluate the quality of food souvenirs?
Tourists show an increasing interest in locally produced food items and bring them home as
souvenirs. Despite a few discussions about food souvenirs, no research addresses how to …
souvenirs. Despite a few discussions about food souvenirs, no research addresses how to …
Effects of third-party certification on patrons' service quality evaluation in the luxury-restaurant industry
Purpose The purpose of this paper is to incorporate third-party certification to test a
theoretical model that demonstrates the effects of third-party certification on perceived food …
theoretical model that demonstrates the effects of third-party certification on perceived food …
Wine marketing strategies in Spain: A structural equation approach to consumer response to protected designations of origin (PDOs)
Purpose–The purpose of this paper is to analyse the influence of the perceived wine quality
across intrinsic and extrinsic attributes on satisfaction, loyalty and buying intention of …
across intrinsic and extrinsic attributes on satisfaction, loyalty and buying intention of …
Consumer perceptions and motivations in choice of minimally processed vegetables: A case study in Italy
F Nassivera, S Sillani - British Food Journal, 2015 - emerald.com
Purpose–The purpose of this paper is to examine the usefulness of integrating measures of
motivations in predicting purchase intentions of fresh cut products. In order to gain this …
motivations in predicting purchase intentions of fresh cut products. In order to gain this …
The influence of consumer degree of knowledge on consumer behavior: the case of Spanish olive oil
This article analyses the influence of perceived quality measured across intrinsic and
extrinsic attributes on satisfaction and consumer loyalty for a traditional food product as with …
extrinsic attributes on satisfaction and consumer loyalty for a traditional food product as with …