The use of an ethological approach to evaluate consumers’ appreciation of luxury facial skincare and discriminate between products: A preliminary study-Reference-Cited by-同舟云学术

The use of an ethological approach to evaluate consumers’ appreciation of luxury facial skincare and discriminate between products: A preliminary study

Published:2016-06 Issue: Volume:50 Page:7-14
ISSN:0950-3293
Container-title:Food Quality and Preference
language:en
Short-container-title:Food Quality and Preference

Author:

Bourguet Cécile,Pêcher Christelle,Bardel Marie-Héloïse,Navarro Séverine,Mougin Danielle

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference31 articles.

1. Observational study of behavior: Sampling methods;Altmann;Behaviour,1974

2. Women satisfaction with cosmetic brands: The role of dissatisfaction and hedonic brand benefits;Apaolaza-Ibáñez;African Journal of Business Management,2011

3. Emotion recognition: The role of facial movement and the relative importance of upper and lower areas of the face;Bassili;Journal of Personality and Social Psychology,1979

4. The touch of seduction;Bellon;SOFW Journal,2007

5. Le contexte lexicologique du luxe;Benarrosh-Dahan;Revue Française du Marketing,1991

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. One independent or many independent? The relationship among self-construal, number of brand endorsers, and brand attitudes;Frontiers in Psychology;2024-02-02

2. Towards a Protocol for Preference Evaluation of Cosmetic Products Using Physiological Sensors;2022 IEEE 28th International Conference on Engineering, Technology and Innovation (ICE/ITMC) & 31st International Association For Management of Technology (IAMOT) Joint Conference;2022-06-19

3. Application of scientific measures to demonstrate the relaxing properties of Peony fragrance in hair care products;Journal of Sensory Studies;2020-04

4. Personal-Care Products Formulated with Natural Antioxidant Extracts;Cosmetics;2018-01-18

5. Future directions in sensory and consumer science: Four perspectives and audience voting;Food Quality and Preference;2017-03