AN INVESTIGATION USING THREE APPROACHES TO UNDERSTAND THE INFLUENCE OF EXTRINSIC PRODUCT CUES ON CONSUMER BEHAVIOR: AN EXAMPLE OF AUSTRALIAN WINES

By C. Chrea, Lauro Melo, G. Evans, Ciarán Forde, C.M Delahunty, D. Cox. 2011

87 citations recorded by the source corpus.

Subfields: Food Science, Marketing, Tourism, Leisure and Hospitality Management

View Paper: https://www.semanticscholar.org/paper/c9b29f1024bbe2165ce6c1154f4f0aec7d72b7ef

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. Mette Vabø
2. Dieter Hoffmann
3. Håvard Hansen
4. G. Szolnoki

In Tourism, Leisure and Hospitality Management

1. Dieter Hoffmann
2. G. Szolnoki

Citations in the corpus

• The Relationship between Food Preferences and Food Choice: A Theoretical Discussion (2014, background): “Intrinsic quality cues are physical characteristics of the food product whereas extrinsic quality cues are other aspects such as price (Grunert, 2002) or the design of a wine bottle (Chrea et al. 2011).”
• Online, face-to-face and telephone surveys—Comparing different sampling methods in wine consumer research (2013, background): “…location tests are applied, where participants are recruited mostly on the street, not far from the test studio (e.g. Mueller and Szolnoki, 2010; Szolnoki, 2010) or participants will be invited directly via telephone or email (e.g. Lange et al., 2002; Chrea et al., 2010; Mueller et al., 2010).”