کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4318166 | 1290640 | 2007 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Linking product offering to consumer needs; inclusion of credence attributes and the influences of product features
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله

چکیده انگلیسی
The Quality Guidance Model was extended beyond sensory properties to include credence motivations like healthiness, environmental friendliness, naturalness, and safety. This Extended Quality Guidance Model was built and tested to explain consumer preferences from consumer perceptions, expert sensory judgments, and metabolite features of tomatoes. The different type of features (sensory, technical, and consumer perceptions) made it possible to explore the actionability of the features in predicting consumer preferences both in-store and upon consumption.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Quality and Preference - Volume 18, Issue 2, March 2007, Pages 296–304
Journal: Food Quality and Preference - Volume 18, Issue 2, March 2007, Pages 296–304
نویسندگان
Timon van den Heuvel, Hans van Trijp, Cees van Woerkum, Reint Jan Renes, Bart Gremmen,