Topics
factor analysisSoftware
yogurtFood
Consumers can generally choose from a variety of products and brands within a product category. This article investigates product experiences and consumer preferences related to yogurt attributes, presents a two-step methodology. Exploratory research describes consumer preferences related to the choice of yogurt. Interview methodology was applied in the qualitative phase (n = 16). The quantitative research is based on these results. The questionnaire was applied to a group of young adults (n = 144). The main groups of consumer preferences were identified using factor analysis
This work examines the associated emotions of consumers transmitted from extrinsic attributes (fat-r...
The use of hedonic measures is not enough to characterize consumers? affective responses to food pro...
This work examines the associated emotions of consumers transmitted from extrinsic attributes (fat‐r...
Consumers can generally choose from a variety of products and brands within a product category. This...
This research aims to examine the correlation between the attributes and consumer preference for yog...
Quality in the food market is a fundamental issue for many consumers because low quality food is a h...
Yogurts are a staple food for many people around the world, with particular importance fo...
Graduation date: 1991A consumer and a trained descriptive panel was utilized to\ud determine liking ...
BACKGROUND: Today’s consumers are becoming very much aware of the benefits of allying the concepts o...
Identifying the sensory properties that affect consumer preferences for food products is an importan...
Yogurt, readily available in plant and dairy-based formulations, is widely consumed and linked with ...
Yogurt, readily available in plant and dairy-based formulations, is widely consumed and linked with ...
none7siBACKGROUND: The sensory properties of food products are an important success factor, especial...
The sensory quality of 6 organic and conventional Italian yogurts, produced using only whole milk an...
Background: The sensory properties of food products are an important success factor, especially in t...
This work examines the associated emotions of consumers transmitted from extrinsic attributes (fat-r...
The use of hedonic measures is not enough to characterize consumers? affective responses to food pro...
This work examines the associated emotions of consumers transmitted from extrinsic attributes (fat‐r...
Consumers can generally choose from a variety of products and brands within a product category. This...
This research aims to examine the correlation between the attributes and consumer preference for yog...
Quality in the food market is a fundamental issue for many consumers because low quality food is a h...
Yogurts are a staple food for many people around the world, with particular importance fo...
Graduation date: 1991A consumer and a trained descriptive panel was utilized to\ud determine liking ...
BACKGROUND: Today’s consumers are becoming very much aware of the benefits of allying the concepts o...
Identifying the sensory properties that affect consumer preferences for food products is an importan...
Yogurt, readily available in plant and dairy-based formulations, is widely consumed and linked with ...
Yogurt, readily available in plant and dairy-based formulations, is widely consumed and linked with ...
none7siBACKGROUND: The sensory properties of food products are an important success factor, especial...
The sensory quality of 6 organic and conventional Italian yogurts, produced using only whole milk an...
Background: The sensory properties of food products are an important success factor, especially in t...
This work examines the associated emotions of consumers transmitted from extrinsic attributes (fat-r...
The use of hedonic measures is not enough to characterize consumers? affective responses to food pro...
This work examines the associated emotions of consumers transmitted from extrinsic attributes (fat‐r...
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