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Emotional impact of dishes versus wines on restaurant diners : from haute cuisine open innovation

Mengual-Recuerda, Ana; Tur-Viñes, Victoria; … - In: Journal of open innovation : technology, market, and … 7 (2021) 1/96, pp. 1-19

characteristic stimuli of a high-level gastronomic experience in a restaurant with two Michelin stars. Using neuromarketing …

Persistent link: https://www.econbiz.de/10012491343

Consumer user patterns of electric vehicles

Knie, Andreas (contributor) - 1997

Persistent link: https://www.econbiz.de/10000962757

Consumers' acceptability and rejection of food traceability systems, a French-German cross-comparison

Halawany, Rafia; Bauer, Caroline; Giraud, Georges; … - In: Innovation and system dynamics in food networks 2007 : …, (pp. 333-342). 2007

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Food scares & consumer behaviour : a European perspective

Mazzocchi, Mario; Lobb, Alexandra E.; Traill, Bruce - In: System dynamics and food networks research, the case of …, (pp. 55-64). 2007

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International evidence on sticky consumption growth

Carroll, Chris (contributor); Slacalek, Jirka (contributor); … - 2008

"We estimate the degree of 'stickiness' in aggregate consumption growth (sometimes interpreted as reflecting consumption habits) for thirteen advanced economies. We find that, after controlling for measurement error, consumption growth has a high degree of autocorrelation, with a stickiness...

Persistent link: https://www.econbiz.de/10003651594

International evidence on sticky consumption growth

Carroll, Chris (contributor); Slacalek, Jirka (contributor); … - 2008

We estimate the degree of "stickiness" in aggregate consumption growth (sometimes interpreted as reflecting consumption habits) for thirteen advanced economies. We find that, after controlling for measurement error, consumption growth has a high degree of autocorrelation, with a stickiness...