Results 101 to 110 of about 106,572 (291)
Can Hybrid Organisations Solve the Paradox of the Triple Bottom Line, and Does It Need Solving?
Business Strategy and the Environment, EarlyView.ABSTRACT This study investigates how B Corp certification enables hybrid organisations to integrate competing institutional logics of market and social purpose. Through a two‐stage qualitative design combining cross‐sector interviews with B Corps and an in‐depth case study, with a total of 30 participants, we analyse how certification supports hybrid ...
Ruth Cherrington +3 more
wiley +1 more source
Depression and Anxiety, 2019 Objective: To examine associations between chocolate consumption and depressive symptoms in a large, representative sample of US adults.
S. Jackson +11 more
semanticscholar +1 more source
Determinants of Customer Eco‐Friendly Goods Consumption in the Hospitality and Tourism Industry
Business Strategy and the Environment, EarlyView.ABSTRACT This study investigates the key attributes of eco‐friendly products in the hospitality and tourism industries and examines the impact on consumer behavior through a three‐study approach. Study I utilized principal component analysis and identified five key factors: price relevance, external charm, visual attention, product symbolism, and ...
Jiyoung Lee +3 more
wiley +1 more source
Mind the Gap—An Empirical Analysis of the Attitude‐Behaviour Gap in Grocery Retailing
Journal of Consumer Behaviour, EarlyView.ABSTRACT The attitude‐behaviour gap describes the mismatch between what consumers express in terms of preferences and how they actually behave when making purchase decisions. This gap is particularly relevant for organic food, where consumers often show strong positive attitudes but do not consistently buy organic products.
Kevin Ermecke +3 more
wiley +1 more source
Sensory acceptability of chocolate with inulin
Acta Agriculturae Slovenica, 2004 The objective of this research was to study the influence of inulin on the sensory characteristics of chocolate. Three types of chocolate (milk, hazelnut and rice) where sucrose was replaced by inulin and fructose were studied in comparison to ...
Terezija GOLOB +3 more
doaj +1 more source
Bika ( Cocoa Beans) Into Processed Chocolate
, 2023 Eti Meirina Brahmana +4 more
openalex +1 more source
Framing Modern Slavery: Do Stakeholders Talk Past Each Other?
Canadian Journal of Administrative Sciences / Revue Canadienne des Sciences de l'Administration, EarlyView.ABSTRACT Modern slavery literature has thus far mostly adopted a downstream perspective, in the sense that researchers investigated corporate actors' responses after the enactment of transparency legislation. The common finding is that corporate disclosure is poor and ineffective, contributing to a failure to eradicate modern slavery.
Sylvain Durocher +2 more
wiley +1 more source
Clinical Pharmacology in Drug Development, EarlyView.Abstract Votoplam is a novel, orally bioavailable, small molecule HTT gene splicing modifier that is being developed for the treatment of Huntington's disease. This was a single dose, open‐label, two‐period, crossover food effect study that evaluated the effect of high‐ and low‐fat meals on 20 mg votoplam in healthy participants. There was a washout of
Lucy Lee +5 more
wiley +1 more source
Stability characterization of Lycium barbarum seed oil-based oleogels chocolate
Applied Food ResearchLately, the inclusion of oleogels has emerged as an alternative strategy for the preparation of chocolate. The present study used Lycium barbarum seed oil-based oleogel through a combination of glyceryl monostearate and vegetable wax as gelling factor ...
Zhi-Jing Ni +8 more
doaj +1 more source