Consumer preferences for iced coffee determined by conjoint analysis: an exploratory study with Norwegian consumers-Reference-Cited by-同舟云学术

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Consumer preferences for iced coffee determined by conjoint analysis: an exploratory study with Norwegian consumers

Published:2014-01-27 Issue:6 Volume:49 Page:1565-1571
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Asioli Daniele¹,Naes Tormod¹,Granli Britt Signe¹,Lengard Almli Valérie¹

Affiliation:

1. Consumer and Sensory Sciences - Division Food Science; NOFIMA AS; Osloveien 1 NO-1430 Ås Norway

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference19 articles.

1. Consumer perception of functional foods: a conjoint analysis with probiotics;Annunziata;Food Quality and Preference,2013

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

3. Reduced fat and sugar vanilla ice creams: sensory profiling and external preference mapping;Cadena;Journal of Dairy Science,2012

4. Consumer preferences for sea fish using conjoint analysis: exploratory study of the importance of country of origin, obtaining method, storage conditions and purchasing price;Claret;Food Quality and Preference,2012

5. The influence of information and beliefs about technology on the acceptance of novel food technologies: a conjoint study of farmed prawn concepts;Cox;Food Quality and Preference,2007

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