| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 8838385 | Food Quality and Preference | 2019 | 9 Pages |
Abstract
Consumers with different levels of wine expertise participated in a study in which they were given congruent or incongruent information, as well as different levels of information elaboration, about a wine prior to tasting and evaluating it. The results of this study support the above argument: Expertise moderates the incongruity effect such that it is prevalent only for experts, and schema-level processing moderates expertise's moderating effect on the incongruity effect.
Keywords
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Even J. Lanseng, Hanne K. Sivertsen,