Effects of ingredients, names and stories about food origins on perceived authenticity and purchase intentions

By Hyewon Youn, Jong-Hyeong Kim. 2017

142 citations recorded by the source corpus.

Subfields: Food Science, Marketing, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/6e67b4b53f402b308bce95cd71cde692adf23fdc

How researchers see this paper

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

In Food Science

1. Junyu Chen
2. Tao Zhang
3. Baoliang Hu

In Marketing

1. Junyu Chen
2. Tao Zhang
3. Baoliang Hu

In Nutrition and Dietetics

1. Junyu Chen
2. Tao Zhang
3. Baoliang Hu

Citations in the corpus

• Authenticity, Quality, and Loyalty: Local Food and Sustainable Tourism Experience (2019, methodology): “This study confirmed previous related studies, which have shown that authenticity has a positive impact on attribute quality [1,48,89] and satisfaction [17,45,79,92,93].”