Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Monia Saïdi"'
Publikováno v:
Foods, Vol 10, Iss 6, p 1176 (2021)
This study aims at examining the consumers’ preferences and drivers affecting the choice of quality-labelled food products, i.e., protected designation of origin (PDO) labelled cheese. We applied the theory of planned behaviour (TPB) to analyse the
Externí odkaz:
https://doaj.org/article/17c36f2b6dfe48c898291d36056a3872
Autor:
Monia Saïdi, Georges Giraud
Publikováno v:
British Food Journal
British Food Journal, Emerald, 2020, ahead-of-print (ahead-of-print), ⟨10.1108/BFJ-06-2019-0471⟩
British Food Journal, Emerald, 2020, ahead-of-print (ahead-of-print), ⟨10.1108/BFJ-06-2019-0471⟩
PurposeThis paper investigates how giving additional information to consumers changes their appreciation of wine, and how this effect changes with their knowledge of wine and their characteristics.Design/methodology/approachA survey of 415 French con
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::78f1bc0421bb8d41504ace961f6c2d9c
https://doi.org/10.1108/bfj-06-2019-0471
https://doi.org/10.1108/bfj-06-2019-0471
Publikováno v:
Foods
Foods, MDPI, 2021, 10 (6), pp.1176. ⟨10.3390/foods10061176⟩
Foods, Vol 10, Iss 1176, p 1176 (2021)
Volume 10
Issue 6
Foods, MDPI, 2021, 10 (6), pp.1176. ⟨10.3390/foods10061176⟩
Foods, Vol 10, Iss 1176, p 1176 (2021)
Volume 10
Issue 6
International audience; This study aims at examining the consumers’ preferences and drivers affecting the choice of quality-labelled food products, i.e., protected designation of origin (PDO) labelled cheese. We applied the theory of planned behavi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bb2ac3f1725c3191ac8a42b8a42203ad
https://hal.inrae.fr/hal-03377362
https://hal.inrae.fr/hal-03377362
Publikováno v:
Journal of Wine Economics
Journal of Wine Economics, Cambridge University Press (CUP), 2020, 15 (1), pp.95-111. ⟨10.1017/jwe.2020.5⟩
Journal of Wine Economics, Cambridge University Press (CUP), 2020, 15 (1), pp.95-111. ⟨10.1017/jwe.2020.5⟩
This article presents a new experimental protocol for estimating consumers’ willingness-to-pay (WTP) for products involved in a reshuffle of geographical indications (GIs), e.g., a change of hierarchical levels within a restricted area. Although th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eaefdb172e46095ddcc1f36ea4955f68
https://hal.inrae.fr/hal-02871222/file/MoniaSaidi_JeanSauveurAy_StephanMarette_ChristopheMartin_2020.pdf
https://hal.inrae.fr/hal-02871222/file/MoniaSaidi_JeanSauveurAy_StephanMarette_ChristopheMartin_2020.pdf
Autor:
Monia Saïdi, Georges Giraud
Publikováno v:
Économie rurale. :39-63
Cette etude a pour objectif d’evaluer les niveaux de connaissances, d’interet des consommateurs vis-a-vis des vins rouges de Bourgogne et de verifier si ces niveaux ont un impact sur les criteres de choix de vins. Pres de 415 consommateurs de vin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e99f49f869dc87cc614a4a1ae240f219
https://doi.org/10.4000/economierurale.5404
https://doi.org/10.4000/economierurale.5404
Autor:
Jean-Loup Lecoeur, An Nguyen, Adam Was, Svein Ole Borgen, Maria Cecilia Mancini, Mario Veneziani, Gunnar Vittersø, Pierre Wavresky, Barbara Tocco, Viet Hoang, Michele Donati, Richard Freeman, Peter Csillag, Edward Majewski, Monia Saïdi, Áron Török, Agata Malak-Rawlikowska
Publikováno v:
Sustainability
Sustainability 15 (11), 4004. (2019)
Sustainability, MDPI, 2019, 11 (15), pp.4004. ⟨10.3390/su11154004⟩
Sustainability, Vol 11, Iss 15, p 4004 (2019)
Volume 11
Issue 15
Sustainability, 2019, 11 (15), pp.4004. ⟨10.3390/su11154004⟩
Sustainability 15 (11), 4004. (2019)
Sustainability, MDPI, 2019, 11 (15), pp.4004. ⟨10.3390/su11154004⟩
Sustainability, Vol 11, Iss 15, p 4004 (2019)
Volume 11
Issue 15
Sustainability, 2019, 11 (15), pp.4004. ⟨10.3390/su11154004⟩
The production and distribution of food are among the hot topics debated in the context of sustainable development. Short food supply chains (SFSCs) are now widely believed to be more sustainable in comparison to mass food delivery systems. To date,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::21250eea879eb4a8c874ccb6b19af354