Food choices: What do we learn from combining sensory and economic experiments?

By P. Combris, Pascale Bazoche, É. Giraud-Héraud, S. Issanchou. 2009

162 citations recorded by the source corpus.

Subfields: Economics and Econometrics, Food Science, Tourism, Leisure and Hospitality Management

View Paper: https://www.semanticscholar.org/paper/51ae9819a16585f9943e3224f2ef79def740f373

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Economics and Econometrics

1. I. Francis
2. D. Thilmany
3. R. Vecchio
4. Simone C. Mueller
5. Riccarda Moser
6. L. Lockshin
7. R. Raffaelli

In Food Science

1. L. Lockshin
2. Simone C. Mueller
3. I. Francis
4. P. Osidacz
5. R. Vecchio
6. Steve Goodman

In Tourism, Leisure and Hospitality Management

1. Simone C. Mueller
2. L. Lockshin
3. I. Francis
4. P. Osidacz
5. R. Vecchio
6. Steve Goodman

Citations in the corpus

• Combining discrete choice and informed sensory testing in a two-stage process: can it predict wine market share? (2010, background): “Auctions might be a promising alternative to be looked at, especially if the strong cognitive focus and respondents’ unfamiliarity with the auction mechanism can be overcome (Combris et al., 2009).”
• Determinants of willingness-to-pay for sustainable wine: Evidence from experimental auctions (2013, methodology): “Never-theless, this methodology has quite rarely been applied to wine (e.g. Combris et al., 2009; Lange et al., 2002; Combris et al., 2009; Sáenz-Navajas et al., 2013).”
• Consumer Preferences for Fruit and Vegetables with Credence-Based Attributes: A Review (2011, methodology): “More recently, the experimental approach has also been used by employing auction and lab experiments (Lusk and Shogren 2007; Combris et al. 2009).”