Exploració per autor "Baba, Yasmina"
Ara es mostren els items 1-8 de 8
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A multi-criteria stated method to analyze consumers’ preference and sensory evaluation towards omega-3 enriched eggs: The Analytical Hierarchy Process (AHP)
Baba, Yasmina; Kallas, Zein; Realini Cujó, Carolina (2015)
Comunicació de congrés
Accés obertThe appropriateness of the Analytical Hierarchy Process (AHP) technique to analyze consumers’ acceptance of eggs was assessed for the first time and compared with the traditional 9-point hedonic scale. In addition, the ... -
Application of the analytical hierarchy process to evaluate consumer acceptance and preferences for omega-3 enriched eggs
Baba, Yasmina; Kallas, Zein; Realini Cujó, Carolina (2017-01-01)
Article
Accés obertPurpose: The purpose of this paper is to analyse the appropriateness of the analytical hierarchy process (AHP) to measure consumers’ acceptance and preference for eggs enriched with omega-3 (n-3) fatty acids as a health ... -
How important are cultural and environmental objectives for rice farmers in South Senegal?
Kallas, Zein; Baba, Yasmina; Rabell Vélez, Cristina (2012)
Comunicació de congrés
Accés obert -
Impact of hedonic evaluation on consumers' preferences for beef attributes including its enrichment with n-3 and CLA fatty acids
Baba, Yasmina; Kallas, Zein; Costa-Font, Montserrat; Gil Roig, José María; Realini Cujó, Carolina (2016-01-01)
Article
Accés obertThe impact of hedonic evaluation on consumers' preferences for beef attributes was evaluated (origin, animal diet, fat content, color, price) including its enrichment with omega-3 (n-3) and conjugated linoleic acid (CLA) ... -
Impact of hedonic evaluation on consumers’ preferences for beef attributes including its enrichment with n-3 and cla fatty acids
Baba, Yasmina; Kallas, Zein; Gil Roig, José María; Realini, Carolina (2014)
Comunicació de congrés
Accés restringit per política de l'editorialThe impact of hedonic evaluation on Spanish consumers’ preferences towards beef attributes including its enrichment with polyunsaturated fatty acids (n-3: omega-3 and CLA: conjugated linoleic acid) was analysed using ... -
Impact of hedonic evaluation on consumers’ preferences for beef enriched with Omega 3: A Generalized Multinomial Logit Model approach
Baba, Yasmina; Kallas, Zein; Gil Roig, José María; Realini Cujó, Carolina (2015)
Comunicació de congrés
Accés obertThe impact of hedonic evaluation on consumers’ preferences towards beef attributes including its enrichment with polyunsaturated fatty acids (PFA) was evaluated. 647 Spanish consumers were divided into two groups differentiated ... -
Impacto de la experiencia sensorial y la información sobre las preferencias de los consumidores por la carne de vacuno enriquecida en omega-3 y ácido linoleico conjugado en tres ciudades españolas
Baba, Yasmina; Realini, Carolina; Kallas, Zein; Pérez Juan, María; Sañudo, Carlos; Albertí, Carlos; Kizkitza, Insausti (2017-06-06)
Working paper
Accés obertThis study evaluates consumer preferences in three Spanish cities (Barcelona, Zaragoza y Pamplona) with the objective to estimate the relative importance of beef attributes including its enrichment with omega-3 (n-3) fatty ... -
Preferencias y aceptabilidad de los consumidores por la carne de vacuno enriquecida en omega-3 y ácido linoleico conjugado en tres ciudades españolas
Baba, Yasmina; Kallas, Zein; Pérez-Juan, María; Sañudo, Carlos; Albertí, Pere; Kizkitza, Insausti; Realini Cujó, Carolina (Asociación Española de Economía Agraria, 2015)
Comunicació de congrés
Accés restringit per política de l'editorialEste trabajo analiza las preferencias de los consumidores en tres ciudades españolas (Barcelona, Zaragoza y Pamplona) con el objetivo de estimar la importancia relativa de los atributos más relevantes de la carne de vacuno ...