1,720,965 research outputs found
Angelys®: analisi di marketing e valutazioni sensoriali
No full textI test effettuati a Milano e Bologna presso la GD confermano che ci sono buone premesse per un’affermazione sul mercato di Angelys®, purché si punti a differenziarla dalle altre pere di uso corrente e a conferirle una propria immagine. A confronto con Kaiser è piaciuta per l’aroma e la dolcezza, ma solo a maturazione ottimale. La variabile del prezzo
Enhancing SMEs potentialities by avoiding marketing myopia: an integrated academic-practitioner approach
No full textMarca o denominazione di origine? Uno studio esplorativo sulla brand equity del Pecorino di Fossa
No full text
Marketing Research and Sensory Analysis: a reasoned review and agenda of their contribution to market orientation in wine industry
No full textMarket Research and Sensory Analysis : A reasoned review and agenda of their contribution to market orientation in Food industry
No full textInnovation development is a fundamental condition for companies to hold their positions in intensified market competition, to stabilize sales, to contribute to a company’s growth, and to reduce risks through diversification.
There are many examples in prior literature of the importance of sensory analysis in terms of designing, testing, launching, and re-thinking food products. When these tools are conceived not only as a unique and isolated science, but also jointly with other fields in marketing research, the interdisciplinary approach increases the potentiality and efficiency of research and development.
Product innovation can be instrumental for firms by responding to changes in the business environment and be market oriented.
Thus, after having demonstrated the importance of the “House of Quality” and “Buyer Utility Map”, as well as their application to the innovation process, this chapter underline the usefulness of adopting multi-methods and interdisciplinary approaches with the support of background information and the use of the latest research in the field of consumer science
Marketing Research and Sensory Analysis: A Reasoned Review and Agenda of their Contribution to Market Orientation in the Food Industry
No full text
Going Beyond Counting First Authors in Author Co-citation Analysis
Full text linkThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Metabolismo lipidico, stato degli antiossidanti e percezioni sensoriali nelle carni di suini alimentati con fitoderivati (Origanum vulgare L. e/o Rosmarinus officinalis)
No full textIn this study the effect of diets supplemented with extracts of oregano and/or rosemary (Origanum
vulgare L. and/or Rosmarinus officinalis L.) on lipid metabolism, antioxidant status and sensory perceptions in
meat was investigated in fattening pig. Eighty pigs were divided into five dietary groups (n.16/each identified
as: control, C; 2: foil, F; 3: foil + 0.2% oregano, O; 4: foil + 0, 2% rosemary, R and 5: foil + 0.1% + 0.1% oregano,
rosemary, OR). Blood samples were drawn from jugular vein after about 15 days of adaptation to the
new diet and at the end of the finishing period (160 kg) Samples were used to determine the concentrations
of cholesterol, triglycerides, b-hydroxy-butyrate, free fatty acids, the total antioxidant power and reactive metabolites
oxygen. Sensory analysis was carried out on meat samples with the test ‘Duo-Trio Test’ and Ordering
test on the basis of Preference (ISO 8587:2006). Integration with phyto derivates did not result in significant
changes in the blood parameters investigated, while from the point of view of sensory analysis, the presence of
oregano was somehow ‘felt’ so that the group of pigs supplemented with oregano have always been recognized
as different from the control in terms of texture and flavor
- …
