A Hedonic Valuation of Health and Nonhealth Attributes in the U.S. Yogurt Market-Reference-Cited by-同舟云学术

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A Hedonic Valuation of Health and Nonhealth Attributes in the U.S. Yogurt Market

Published:2015-11-24 Issue:3 Volume:32 Page:299-313
ISSN:0742-4477
Container-title:Agribusiness
language:en
Short-container-title:Agribusiness

Author:

Bonanno Alessandro¹²

Affiliation:

1. Department of Agricultural and Resource Economics; Colorado State University; Clark Building, Room B327 Fort Collins CO 80523

2. Department of Agricultural Economics, Sociology and Education; The Pennsylvania State University; Armsby Building University Park PA 16802

Publisher

Wiley

Subject

Economics and Econometrics,Agronomy and Crop Science,Animal Science and Zoology,Geography, Planning and Development,Food Science

Reference57 articles.

1. Position of the American Dietetic Association: Functional Foods;American Dietetic Association;Journal of the American Dietetic Association,1999

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

3. Organic and all-natural: Do consumers know the difference;Anstine;Journal of Applied Economics and Policy,2007

4. Influence of three non-sensory factors on consumer choice of functional yogurts over regular ones;Ares;Food Quality and Preference,2010

5. Bech-Larsen , T. Grunert , K.G. 2003 Appetite

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1. Long‐term dynamics of US organic milk, eggs, and yogurt premiums;Agribusiness;2021-09-06

2. Product differentiation and brand building: a hedonic analysis of yogurt price in China;International Food and Agribusiness Management Review;2021-04-13

3. Consumers preferences on nutritional attributes of dairy‐alternative beverages: hedonic pricing models;Food Science & Nutrition;2020-08-24

4. Effects of local and national advertising across brands: the case of yogurt in China;Australian Journal of Agricultural and Resource Economics;2020-07-16

5. Effect of manufacturing processes and storage on aroma compounds and sensory properties of yoghurt;International Dairy Journal;2020-06

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