Measuring perceptions of quality in food products: the case of red wine

By A. Jover, Francisco Javier Lloréns Montes, Maria Fuentes. 2004

272 citations recorded by the source corpus.

Subfields: Food Science, Tourism, Leisure and Hospitality Management

View Paper: https://www.semanticscholar.org/paper/d816ad0645aeb644b6da304e628d50b61e28b4f0

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. C. Ievoli
2. L. Cinquanta
3. Marcella Corduas

In Tourism, Leisure and Hospitality Management

1. C. Ievoli
2. L. Cinquanta
3. Marcella Corduas
4. Wendy V. Parr

Citations in the corpus

• The importance of wine attributes for purchase decisions: A study of Italian consumers’ perception (2013, background): “In particular, price, region of origin and brand seem to be the most influential attributes which are considered in literature (see, for instance, Verdu Jover et al., 2004).”
• Representation of complexity in wine: Influence of expertise (2011, background): “We investigated the notion of complexity in the context of wine ageing ability based on linkages made between the two factors in anecdotal evidence from wine-makers, and indirect evidence for a link made within the scientific literature via the reported association between wine ageing ability and wi”
• Wine Prices and Quality Ratings: A Meta-regression Analysis (2014, unknown): “For wine, Verdu Jover et al. (2004), Charters and Pettigrew (2007), and others suggest that wine quality is a multidimensional construct comprised of both extrinsic and intrinsic attributes.”