262,563 research outputs found
Handling individual differences in preference mapping models
No full textIn this work we discuss an extension in preference mapping of the method proposed in Endrizzi et al. (2011) for accommodating both population averages and individual differences in the same model. The method, based on average estimates and residuals, is a combination of ANOVA, PCA and PLS-DA, which are well-known techniques that can be run in almost all statistical software packages. Main attention will be given to the relation between the double centered residual matrix which highlights differences between consumers in their relative position as compared to the average consumer values and the standard centering in preference mapping. This approach has been found particularly useful for highlighting differences in preference pattern among the consumers. Furthermore, the interpretation and the segmentation, that is here taking place based on differences in acceptance pattern, are graphically oriented. In addition, some possible alternatives to the generally used validation method in PCA are suggested. The approach is then illustrated using the data-set from a consumer study of berry fruit juices (Endrizzi et al.,2009), showing that when individual differences are analysed by the present method, interesting results regarding individual differences in response pattern were detected.
Endrizzi, I., Menichelli, E., Johansen, S. B., Olsen, N. V., & Næs, T. (2011). Handling of individual differences in rating-based conjoint analysis. Food Quality and Preference, 22, 241-254.
Endrizzi I., Pirretti G., Caló D.G., Gasperi F. (2009). A consumer study of fresh juices containing berry fruits. Journal of the Science of Food and Agriculture, 89, 1227-1235
A screening tool for sustainability: a preliminary study on an Italian consumer sample
No full textIt is known that consumers’ quality perception and acceptability of a product is based both on the intrinsic properties and on the extrinsic characteristics, linked with label information (Fernqvist & Ekelund, 2014). In recent years, there has been a rapidly growing interest in these external characteristics, especially those sustainability-related. Furthermore, their effect on consumer acceptability is found to vary depending on consumer consciousness to the information given (Endrizzi et al., 2015).
Here we present the results of a preliminary study, which aim to explore a screening tool able to segment consumers according to their attitudes towards sustainability in order to be used in testing acceptability of food products of animal origin.
The 15-item Welsh screening tool for sustainability (Poortinga & Darnton, 2016), was conveniently translated in Italian and then submitted to 79 consumers who rated their degree of importance, agreement and concern on a 9-point scale depending on the response option expected by each statement. Few self-reported food behaviours were also included in the questionnaire to cover the food sustainability domain (not present in the Welsh questionnaire) in terms of food diet (omnivorous, flexitarian or vegetarian/vegan), the percentage of weekly food waste, and that of organic and zero food miles products weekly purchased. Willingness to pay more for an organic, attentive to animal welfare, environmental friendly or mountain pasture product was also recorded.
A combined approach of hierarchical and k-means clustering analysis identified three consumer segments (Pragmatists 42%, Sustainability-oriented 39% and Unattached 19%) that relate differently to personal value dimensions, views on sustainability and sustainable living, perception on climate change and energy security, living place attachment, self-reported food behaviours and distinct gender composition.
These preliminary results highlight that the associations between the screening tool and self-reported food-related behaviours support the validity of consumer segmentation for the Italian sample
Il laboratorio sensoriale della Fondazione Mach. Studi sulla qualità dei prodotti e sulle risposte dei consumatori
No full textIl turnover del disagio nelle famiglie di Padova
No full textIl disagio in seno ad una famiglia può essere provocato da condizioni individuali o familiari e da eventi che influenzano la salute dei componenti, l’economia della conduzione familiare, le relazioni interne al nucleo familiare e quelle fra la famiglia e il mondo esterno. Le difficoltà che una famiglia si trova ad affrontare possono essere temporanee, e quindi rientrare quando viene a cessare la pressione delle condizioni negative, oppure possono essere durature. In questa nota si presentano i risultati di alcune analisi “dinamiche” sui dati raccolti nel 2001 e 2002 dall’Osservatorio Interistituzionale Permanente sulla Famiglia di Padova, vale a dire sulle transizioni delle famiglie dallo stato di disagio a quello di normalità, e viceversa. Sulla base del “turnover” nello stato di disagio si traggono inferenze sui problemi che inducono disagi di lungo periodo nelle famiglie
Thermodynamic studies on Cu(I) and Ag(I) phosphino complexes with potential anti-tumor activity
No full textSome thermodynamic studies on the formation equilibria of new copper(I) and silver(I) complexes with the hydrophilic phosphine PTA (1,3,5-7-triazaphosphaadamantane) are presented.
With the aim of finding new metal-based compounds with potential antitumor activity, some new copper(I) and silver(I) complexes of PTA phosphine were recently prepared. These compounds show a good cytotoxicity in-vitro against several human tumor cell lines, and their biological activity was related to the ability of copper to bind biologically important substates, after dissociation of one or more phosphines during the in-vitro tests.
With the aim of clarifying the relationship occurring between the structure, the stability and the in-vitro cytotoxic activity of these compounds, several thermodynamic studies were undertaken, in order to study the formation equilibria of the copper(I)-, silver(I)-PTA complexes in aqueous solution, in conditions similar to those of biological testing. Experiments were carried out by means of potentiometric, spectrophotometric and microcalorimetric techniques, and results were corroborated by ESI mass spectrometry and DFT calculation
Interpretation, validation and segmentation of preference mapping models
No full textIn this paper we discuss an extension to preference mapping of the method proposed in [Endrizzi, I., Menichelli, E., Johansen, S. B., Olsen, N. V., & Næs, T. (2011). Handling of individual differences in rating-based conjoint analysis. Food Quality and Preference, 22, 241-254 ] for accommodating both population averages and individual differences in the same model. The method, based on average estimates and residuals, is a combination of ANOVA, PCA and PLS-DA, which are well-known techniques that can be run in almost all statistical software packages. Main attention is given to the relation between the double-centred residual matrix which highlights differences between consumers in their relative position as compared to the average consumer values and the standard centring in preference mapping. This approach has been found particularly useful for highlighting differences in preference pattern among the consumers. Furthermore, the interpretation and the segmentation, that is here taking place based on differences in acceptance pattern, are graphically oriented. In addition, some possible alternatives to the generally used validation method in PCA are suggested. The approach is then illustrated using two data-sets from consumer studies of apple and raspberry juice, showing that when individual differences are analysed by the present method, interesting results regarding individual differences in response pattern are detected
I vini naturali: percezione sensoriale e conoscenza del consumatore
No full textPresentare il vino come naturale, non ha avuto effetto sul punteggio di gradimento, i VN sono ancora poco conosciuti e consumati anche dai panel più esperti e il pregiudizio sulla minor qualità emerso dal questionario non è sì confermato all’assaggio. Infatti, uno dei VN ha ottenuto il maggior consenso, sia dai punteggi di gradimento degli studenti che dai giudizi di qualità ONAV, evidenziando che la qualità dei VN dipende dal vitigno e dalla cantina, fattore spesso coincidente con la tipologia di produzione. Ulteriori dettagli descrittivi sui vini sono emersi dal sorted napping confermando l’effetto vitign
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