Comparison of best–worst and hedonic scaling for the measurement of consumer wine preferences

By Simone C. Mueller, I. Francis, L. Lockshin. 2009

52 citations recorded by the source corpus.

Subfields: Food Science, Tourism, Leisure and Hospitality Management

View Paper: https://www.semanticscholar.org/paper/ddb08de78e631315bd58b20acb8b19c61f91cbaf

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

In Tourism, Leisure and Hospitality Management

1. Simone C. Mueller
2. L. Lockshin
3. I. Francis
4. P. Osidacz
5. 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, methodology): “From the most and least choices of each wine a ratio scale was derived using the square root of the ratio of most divided by least (Lee, Soutar, & Louviere, 2008; Mueller et al., 2009).”