Applying best‐worst scaling to wine marketing

By Eli Cohen. 2009

271 citations recorded by the source corpus.

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

View Paper: https://www.semanticscholar.org/paper/fc624d03806811d992b58fe1af2cf26705854c19

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. Steve Goodman
2. Leonardo Casini
3. A. Corsi

In Food Science

1. Steve Goodman
2. Leonardo Casini
3. A. Corsi

In Tourism, Leisure and Hospitality Management

1. Steve Goodman
2. Leonardo Casini
3. A. Corsi

Citations in the corpus

• Consumer preferences of wine in Italy applying best‐worst scaling (2009, methodology): “The level of importance of each attribute, also called BW score (Cohen, 2003; Cohen, 2009; Goodman et al., 2005) is obtained by subtracting the number of times an attribute is chosen as the least important from the number of times the attribute has been chosen as the most important.”