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-Castello , A. ( 2003 ): Eliciting Consumers Preferences Using Stated Preference Discrete Choice Models: Contingent Ranking versus Choice Experiment . UPF Economics and Business Working Paper No. 705

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. Kaenzig , J. – Heinzle , S. L. – Wüstenhagen , R. ( 2013 ): Whatever the Customer Wants, the Customer Gets? Exploring the Gap Between Consumer Preferences and Default Electricity Products in Germany . Energy Policy 53 ( C ): 311 – 322

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Problem of American Economic Growth] . Pénzügyi Szemle 60 ( 2 ): 254 – 274 . Nielsen , C. P. – Thierfelder , K. – Robinson , S. ( 2003 ): Consumer Preferences and Trade in

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physico-chemical and organoleptic properties, floral provenience, and production method. A marketing advantage is, therefore, evident. PDO honeys are predicted to meet consumer preferences, and, therefore, their consumption will increase ( Di Vita et

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diversity while “Fanny” has the lowest. Our results show that the berry shape variability is an important phenomenon when evaluation of the consumer's preference is carried out. EFDs provide valuable information about the shape, at the same time size is also

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field, which will provide a theoretical framework for this study. 2 Literature overview: theoretical framework Changes in consumer preferences often lead to changes in the market and the creation of demand

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Acta Alimentaria
Authors:
R. Habibi
,
A. Khosrowshahi Asl
,
L. Roufegarinejad
,
S. Zomorodi
, and
N. Asefi

and oat malt but the phenolic content was higher in oat malt than in the oats ( Song et al., 2024 ). 3.3 Colour indices Colour is an important agent in all types of cheese as directly affects consumer preference. According to the results, intensities

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Progress in Agricultural Engineering Sciences
Authors:
Attila Gere
,
Abdul Hannan Bin Zulkarnain
,
Dorina Szakál
,
Orsolya Fehér
, and
Zoltán Kókai

sensory analysis (in booth environment). Consumer preference is influenced by its intrinsic (e.g. colour, taste and smell) and extrinsic factors (e.g. packaging, nutritional label and ingredient list). This experiment was conducted by involving two

Open access
Acta Alimentaria
Authors:
B. Csehi
,
B. Salamon
,
T. Csurka
,
E. Szerdahelyi
,
L. Friedrich
, and
K. Pásztor-Huszár

use (even for food industry), or innovation of blood-based food products should be encouraged. Consumer preferences are significantly influenced by the colour of meat and meat products ( Claus and Du, 2013 ). Therefore, it is essential that the colour

Open access
Acta Alimentaria
Authors:
M. Mardani
,
L. Somogyi
,
I. Szedljak
,
I. Prauda
,
J. Farmani
, and
K. Badakné Kerti

been restricted because of their potential carcinogenic effects and toxicity ( Hou, 2003 ). Therefore, there is a trend in consumer preference for natural ingredients, such as phenolic compounds found in plants instead of synthetic compounds, which are

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