Sensory benefits, emotions and usage patterns for olives: Using Internet-based conjoint analysis and segmentation to understand patterns of response

Food Quality and Preference

Volumn 16, Issue 4, 2005, Pages 369-382

  Moskowitz, Howard ^a   Silcher, Matthias ^a   Beckley, Jacqueline ^b   Minkus McKenna, Dorothy ^c   Mascuch, Teri ^d  

^a MOSKOWITZ JACOBS INC   (United States)

^b The Understanding and Insight Group   (United States)

^c Berkeley College   (United States)

^d McCormick & Company Inc   (United States)

Author keywords

Choice; Conjoint; Consumer motivation; Olives; Product attributes; Snack foods

Indexed keywords

ANALYTIC METHOD; ARTICLE; CONSUMER; CONTROLLED STUDY; FOOD INTAKE; FOOD PREFERENCE; HEALTH EDUCATION; HEALTH SURVEY; HUMAN; HUMAN EXPERIMENT; HUNGER; INTERNET; OLIVE; PROBABILITY; QUESTIONNAIRE; RATING SCALE; STATISTICAL ANALYSIS; STATISTICAL SIGNIFICANCE; TASTE PREFERENCE; VALIDATION PROCESS;

OLEACEAE;

EID: 13244277650     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2004.01.003     Document Type: Article

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