Browsing by Author "Baba, Yasmina"
Now showing items 1-8 of 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)
(2015)
Conference lecture
Open AccessThe 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
(2017-01-01)
Article
Open AccessPurpose: 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?
(2012)
Conference lecture
Open Access -
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
(2017-06-06)
Working paper
Open AccessThis 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 ... -
Impact of hedonic evaluation on consumers' preferences for beef attributes including its enrichment with n-3 and CLA fatty acids
(2016-01-01)
Article
Open AccessThe 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
(2014)
Conference lecture
Restricted access - publisher's policyThe 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
(2015)
Conference lecture
Open AccessThe 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 ... -
Preferencias y aceptabilidad de los consumidores por la carne de vacuno enriquecida en omega-3 y ácido linoleico conjugado en tres ciudades españolas
(Asociación Española de Economía Agraria, 2015)
Conference lecture
Restricted access - publisher's policyEste 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 ...
