Výsledky vyhledávání - "Helena Resano Ezcaray"

Labels for a Local Food Speciality Product: The Case of Saffron

Autor: Helena Resano-Ezcaray, Ana I. Sanjuán-López

Publikováno v: Zaguán. Repositorio Digital de la Universidad de Zaragoza
instname
Zaguán: Repositorio Digital de la Universidad de Zaragoza
Universidad de Zaragoza

We examine the potential demand for a local food speciality product, saffron, with alternative labels, using a choice experiment. The paper contributes to the literature on credence attributes, by examining Willingness to Pay (WTP) for the local, org

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e893505dd5429ab6ce453c4970c0e6e1
https://doi.org/10.1111/1477-9552.12376

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Performance, carcass characteristics, economic margin and meat quality in young Tudanca bulls fed on two levels of grass silage and concentrate

Autor: Ibán Vázquez González, Javier Mateo, Emma Serrano Martínez, Helena Resano Ezcaray, Ana Olaizola Tolosana, Sergio Soto Simental, M. J. Humada, Irma Caro Canales

Publikováno v: Spanish Journal of Agricultural Research; Vol. 16 No. 3 (2018); e0609
Spanish Journal of Agricultural Research; Vol. 16 Núm. 3 (2018); e0609
SJAR. Spanish Journal of Agricultural Research
instname
Spanish Journal of Agricultural Research, Vol 16, Iss 3, Pp e0609-e0609 (2018)
Zaguán. Repositorio Digital de la Universidad de Zaragoza
Spanish Journal of Agricultural Research; Vol 16, No 3 (2018); e0609

This study investigates the effect on performance, carcass and meat characteristics of increasing the forage level in the diet of fattening Tudanca young bulls using silage as the forage source as compared with a conventional ad libitum straw plus co

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6d63c1e8d6c350ebeace0a08dca2f434
https://revistas.inia.es/index.php/sjar/article/view/13027

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La relevancia de las marcas de carne de vacuno para los consumidores. Un análisis interregional

Autor: Helena Resano Ezcaray, Ana Isabel Sanjuán

Publikováno v: Zaguán. Repositorio Digital de la Universidad de Zaragoza
instname

Beef has been traditionally sold as an unbranded product. Nevertheless, the use of a brand would help to differentiate the product and achieve a higher degree of loyalty among consumers. The paper investigates the level of recognition and purchase of

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4615f1a6736db494ca6313bcb9af6383
http://zaguan.unizar.es/record/63003

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Capturing zero-trade values in gravity equations of trade: an analysis of protectionism in agro-food sectors

Autor: Ana I. Sanjuán-López, Helena Resano-Ezcaray, George Philippidis

Publikováno v: Agricultural Economics. 44:141-159

With significant improvements in its theoretical underpinnings, the gravity model has gained renewed interest in the agro-food trade literature. Notwithstanding, there is a dearth of literature examining the relative trade restrictiveness of tariff b

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8433859ca7240b53e9d8d81774a9afa6
https://doi.org/10.1111/agec.12000

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How useful is acceptability to explain economic value? An application on the introduction of innovative saffron products into commercial markets

Autor: Helena Resano-Ezcaray, Ana I. Sanjuán-López, George Philippidis

Publikováno v: Food Quality and Preference. 22:255-263

We initiate consumer acceptability experiments to examine how sensorial, in concert with non-sensorial attributes, interact and influence hedonic scores and willingness to pay (WTP). Food neophobia scales are also incorporated as a precursor for WTP.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7651d005f012e8b246dba9fdd55c2bfb
https://doi.org/10.1016/j.foodqual.2010.11.001

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Combining Stated and Revealed Preferences on Typical Food Products: The Case of Dry-Cured Ham in Spain

Autor: Luis Miguel Albisu‐Aguado, Ana I. Sanjuán-López, Helena Resano-Ezcaray

Publikováno v: Journal of Agricultural Economics. 61:480-498

An extensive body of research concerns the valuation of EU certification schemes of quality based on the origin of food products. This literature focuses mainly on stated preferences (SPs) and reported behaviours by the consumers. We combine consumer

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::41bc1590538cdc8d47eea3019bae5035
https://doi.org/10.1111/j.1477-9552.2010.00250.x

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