Exploració per autor "Gil Roig, José María"
Ara es mostren els items 156-175 de 303
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Health information and the demand for meat in Spain
Ben-Kaabia, Monia; Angulo, Ana María; Gil Roig, José María (2001)
Article
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Health information and the demand for meat in Spain
Ben-Kaabia, Monia; Angulo, Ana María; Gil Roig, José María (2001)
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Health information impact on the relative importance of beef attributes including its enrichment with polyunsaturated fatty acids (omega-3 and conjugated linoleic acid)
Kallas, Zein; Realini Cujó, Carolina; Gil Roig, José María (2014-08-01)
Article
Accés restringit per política de l'editorialThis paper uses Choice Experiments (CE) to investigate Spanish consumers' preferences towards beef meat enriched with polyunsaturated fatty acids (omega-3 and conjugated linoleic acid). Data were gathered from self-completed ... -
Health innovation in patty products. The role of food neophobia in consumers' non-hypothetical willingness to pay, purchase intention and hedonic evaluation
Kallas, Zein; Vitale, Mauro; Gil Roig, José María (2019-02-01)
Article
Accés obertConsumers’ personality traits are key factors in understanding consumers’ choice and acceptance for health innovations in food products, in particular, food neophobia (FN). The patty product as a traditional pork product ... -
Hedonic prices for Spanish red quality wine
Angulo, Ana María; Gil Roig, José María; Gracia, A.; Sánchez, Mercedes (2000)
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Heterogeneity and nonlinearity in consumers' preferences: An application to the olive oil shopping behavior in Chile
Romo Muñoz, Rodrigo Alejandro; Cabas Monje, Juan; Garrido Henrríquez, Héctor Manuel; Gil Roig, José María (2017-09-11)
Article
Accés obertIn relatively unknown products, consumers use prices as a quality reference. Under such circumstances, the utility function can be non-negative for a specific price range and generate an inverted U-shaped function -
Identifying optimal agricultural countermeasure strategies for a hypothetical contamination scenario using the strategy model
Cox, G.; Beresford, N. A.; Alvarez-Farizo, B.; Oughton, D.; Kis, Z.; Eged, K.; Thorring, H.; Hunt, J.; Wright, S.; Barnett, C.L.; Gil Roig, José María; Howard, B. J.; Crout, N.M.J (2005)
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Impact of covid-19 lockdown on students’ performance in the starting phase of food and biological systems engineering
Kallas, Zein; Masaló Llorà, Ingrid; Gil Roig, José María (Asociación Universitaria de Educación y Psicología (ASUNIVEP), 2021)
Comunicació de congrés
Accés obertThe COVID-19 pandemic situation caused several economic and social changes. The Lockdown created new working (e. G. , Teleworking) and students’ situations (e-learning) under unknown and unfamiliar conditions which induced ... -
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 ... -
Impact of the economic and political changes on consumers’ wine preferences in Catalonia (Spain): a generalized multinomial logit approach
Escobar, Cristina; Kallas, Zein; Gil Roig, José María (2015)
Comunicació de congrés
Accés obertThe international economic crisis, which began in 2007, has had a devastating impact on the Spanish economy. Consequently, there is been a sharp drop in consumption and fixed capital investment. An example of the impact ... -
Impacto de la OCM de ovino y caprino en Aragón
Gil Roig, José María; Ben-Kaabia, Monia (2001)
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Impacto de la OCM del ovino sobre la renta de los ganaderos
Gil Roig, José María; Ben-Kaabia, Monia (2001)
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Impacto del nivel de educación y de la preocupación por la salud sobre la demanda de carnes en España
Ben-Kaabia, Monia; Gil Roig, José María; Agudo, Ana María (Granada : ASEPELT-España, 2002)
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Impacts from restoration strategies: assessment through valuation workshops
Alvarez-Farizo, B.; Gil Roig, José María; Howard, Bj (2009)
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Importancia de la marca Ternasco de Aragón con IGP medida a través del método de análisis conjunto desde el punto de vista del consumidor
Ulloa, Ricardo; Gil Roig, José María (2007-01)
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Incorporating nutrients into meat demand using household budget data
Angulo, Ana María; Gil Roig, José María (2006-12)
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Industria y comercialización en el sector agroalimentario
Pérez Pérez, Luís; Gil Roig, José María (1991)
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Information impact on consumers' perception towards aquaculture: dismantling the myth about farmed fish feeding
Flos Bassols, Rosa; Escobar Gonzalez, Cristina; Carrassón, Maite; Constenla, Maria; Gil Roig, José María; Luzón, Virginia; Padrós, Francesc; Piferrer, Francesc; Soler, Anna; Reig Puig, Lourdes (2017)
Text en actes de congrés
Accés obertWith the objective to build up a positive image of aquaculture and taken into account the results found, the issue of >farmed fish feeding> was selected as one of the most important myths of aquaculture. Then the specific ...