Consumers' perceptions toward 3 different fermented dairy products: Insights from focus groups, word association, and projective mapping-Reference-Cited by-同舟云学术

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Consumers' perceptions toward 3 different fermented dairy products: Insights from focus groups, word association, and projective mapping

Published:2017-11 Issue:11 Volume:100 Page:8849-8860
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Esmerino Erick A.,Ferraz Juliana P.,Filho Elson R. Tavares,Pinto Letícia P.F.,Freitas Mônica Q.,Cruz Adriano G.,Bolini Helena M.A.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference61 articles.

1. Studying the influence of package shape and colour on consumer expectations of milk desserts using word association and conjoint analysis;Ares;Food Qual. Prefer.,2010

2. Understanding consumers' perception of conventional and functional yogurts using word association and hard laddering;Ares;Food Qual. Prefer.,2008

3. Influence of rational and intuitive thinking styles on food choice: Preliminary evidence from an eye-tracking study with yogurt labels;Ares;Food Qual. Prefer.,2014

4. Consumer attitudes and opinions toward functional foods: A focus group study;Barrios;J. Sens. Stud.,2008

5. Fortification of yogurts with different antioxidant preservatives: A comparative study between natural and synthetic additives;Caleja;Food Chem.,2016

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