Results 151 to 160 of about 64,706 (309)
For quite a while, stated preferences have been a major tool to measure consumer preferences for new products and services. Revealed preference methods, in particular experimental economics, have gained popularity recently because they have been shown to
De Groote, Hugo +2 more
core
Advanced Materials, EarlyView.A wearable electrochemical microneedle patch integrates Prussian Blue redox transduction with molecularly imprinted polymer recognition for reagent‐free sampling and detection of thrombo‐inflammatory biomarkers in dermal interstitial fluid. The platform tracks thrombin and inflammatory cytokines with sensitive in vitro, ex vivo, and in vivo performance,
Mahmoud Ayman Saleh +11 more
wiley +1 more source
Consumer Preference for Food Bundles under Cognitive Load: A Grocery Shopping Experiment. [PDF]
Foods, 2022 Carroll KA, Samek A, Zepeda L.
europepmc +1 more source
The “Made in USA poultry label” and consumer choice in Ghana
Market survey data from Ghana was used to gain understanding of consumers’ attitudes, preferences for foreign food products, and the role product country of origin plays in the demand for poultry. Intention to purchase poultry from the US was anchored on
Okafor, Ralph +2 more
core
Estimating Consumer Preferences for Food, Using Time Series Data of Pakistan [PDF]
Consumer preferences for food and non-food items in Pakistan are frequently estimated by using data from the household surveys. However, structural change in consumer preferences, caused by changes in tastes, can be studied by using the annual time ...
Abid A. Burki
core
Advanced Materials, EarlyView.This work reports a direct, biocompatible method to synthesize UiO‐66, enabling one‐step encapsulation of proteins without compromising crystallinity or activity. Using advanced in situ and ex situ techniques, the study reveals that proteins integrate concurrently with MOF growth, forming crystalline protein@UiO‐66 nanoparticles, and provide insight ...
Jesús Cases Díaz +5 more
wiley +1 more source
Biscuits Enriched with Monofloral Bee Pollens: Nutritional Properties, Techno-Functional Parameters, Sensory Profile, and Consumer Preference. [PDF]
Foods, 2022 Végh R +4 more
europepmc +1 more source
Advanced Materials, EarlyView.The field of polymer thermoelectrics is entering a new era, featuring breakthroughs in addressing the conventional performance disparity between p‐type and n‐type polymers, pioneering doping frontiers, and sophisticated decoupling strategies. This review explores innovations in molecular design and superior stabilities, bridging the gap from ...
Suhao Wang
wiley +1 more source
Perceptions of PDO Beef: The Portuguese Consumer
The objectives of this paper are to examine consumers' perceptions of Protected Designation of Origin (PDO) beef on the basis of a survey of consumers and buyers of beef.
Ness, Mitchell, Marreiros, Cristina
core
Advanced Materials, EarlyView.Elephant‐skin‐inspired crack networks are programmed in porous diatomaceous earth (DE)‐cement composites using substrate‐guided, stress‐concentration induced fracture. The resulting crack lattices act as capillary conduits that redistribute water, while the porous matrix stores moisture.
Qingya Huang +5 more
wiley +1 more source