Credence goods in the food and wine domain
Some of our academic papers
Ajdukovic, I., Gilibert, D., Fointiat, V. Structural confirmation of the 24-item Environmental Attitude Inventory. Psyecology, 2018. (forthcoming)
"Le vin : des mots pour le boire et le dire en Beaujolais" (Tavilla, V., Bonescu, M., Brouard, J., Sutan, A.), Recherches en Communication, 48, pp. 47-68.
Lequin, S., Grolleau, G., Mzoughi, N. (2019). Harnessing the power of identity to encourage farmers to protect the environment. Environmental Science & Policy, 93, 112-117 (CNRS 3)
Grolleau, G., Mzoughi N., Sutan, A. (2019) Does advertising the green benefits of products contribute to sustainable development goals? A quasi-experimental test of the dilution effect, Business Strategy and the Environment, 28,(5): 786-793.(FNEGE 3, CNRS 4).
Atwal, G., Bryson, D. Valériane Tavilla, (2018) "Posting photos of luxury cuisine online: an exploratory study", British Food Journal, in press.
Pellegrin, C., Grolleau, G., Mzoughi, N., & Napoleone, C. (2018). Does the Identifiable Victim Effect Matter for Plants? Results From a Quasi-experimental Survey of French Farmers. Ecological Economics, 151, 106-113. (CNRS 1)
Farrow, K., Grolleau, G., Ibanez, L., Mzoughi, N. Social Norm Interventions as an Underappreciated Lever for Behavior Change in Energy Conservation. Journal of Energy and Development, 2018, 43(1-2): 235-249. CNRS 3.
Farrow, K., Grolleau, G., Mzoughi, N. (2018). Less is more in energy conservation and efficiency messaging. Energy policy, 122, 1-6. (CNRS 2)
Pekovic, S., Grolleau, G., Mzoughi, N. (2018). Environmental investments: Too much of a good thing?. International Journal of Production Economics, 197, 297-302. (CNRS 1)
Marette, S., Issanchou, S., Monery-Patris, S., Ginon, E., Sutan, A. Are children more paternalist than their mothers when choosing snacks?. Journal of Economic Psychology, 2016, vol. 55, p. 61-76. (CNRS 2)
Bonescu, M., Boutaud, J-J., Brouard, J., Caseau, C., Sutan, A., Tavilla, V. Le vin du futur : de la convention à la création. In: Stengel, K., Boutaud, J-J. (coord.). Cuisine du futur et alimentation de demain, l'Harmattan, 2016, p. 121-136.
Bonescu, M., Sutan, A. Comment valoriser et vulgariser l’expérience culinaire et gastronomique ?. In: La gastronomie au cœur de la cité, Dijon: Editions Universitaires de Dijon, 2016, p. 63-68.
Bonescu, M., Brouard, J., Sutan, A., Tavilla, V. Le vin de demain : une trajectoire sensible de l'engagement responsable. In: Boutaud, J-J. (coord.). Sensible et Communication du cognitif au symbolique, ISTE Editions, 2015, p. 163-180.
Guillemin I., Marrel A., Arnould B., Capuron L., Dupuy A., Ginon E., Layé S., Lecerf J.-M., Prost M., Rogeaux M., Urdapilleta I., Allaert F.-A. (2016) How French subjects describe well-being from food and eating habits? Development, item reduction and scoring definition of the Well-Being related to Food Questionnaire (Well-BFQ©). Appetite, pp. 333-346
Ginon, E. (with Chabanet, C., Combris, P., Issanchou, S) "Are decisions in a real choice experiment consistent with reservation prices elicited with BDM ’auction’? The case of French baguettes. Food Quality and Preference, 2014, vol. 31, p. 173-180.
Ginon, E. (with Combris, P., Loheac, L., Enderli, G., Issanchou, S.) "What do we learn from comparing hedonic scores and willingness-to-pay data?". Food Quality and Preference, 2014, vol. 33, p. 54-63.
Ginon, E.(wth, Ares, G., Issanchou, S., Esteves Dos Santos Laboissière, L.H., Deliza, R.) "Identifying motives underlying wine purchase decisions: Results from an exploratory free listing task with Burgundy wine consumers." Food Research International, 2014, vol. 62, p. 860-867.
Ginon, E. (with Esteves Dos Santos Laboissière, L.H., Brouard, J., Issanchou, S., Deliza, R". "Logos indicating environmental sustainability in wine production: An exploratory study on how do Burgundy wine consumers perceive them". Food Research International, 2014, vol. 62, p. 837-845.
Mihaela Bonescu, Emilie Ginon, Angela Sutan “Apports de l'expérimentation dans l'étude de la réception en SIC : le cas des étiquettes de vin“ (avec D. Bratu), Journal of Communication Studies, Vol 6, No 1(11) (2013).
Angela Sutan “Having a drink in a bar”: an immersive approach to explore the effects of context on food choice” (with C. Sester, O. Deroy, F. Galia, J.-F. Desmarchelier, D. Valentin, C. Dacremont), Food Quality and Preference, Volume 28, Issue 1, April 2013, Pages 23-31.
Angela Sutan “Perception of wine quality according to extrinsic cues: The case of Burgundy wine consumers” (with M.P. Sáenz-Navajas, E.Campo, J. Ballester, D. Valentin), Food Quality and Preference, Vol. 27, Issue 1, January 2013, Pages 44-53.
Angela Sutan "The taste of soy is not a barrier for me to its consumption. What about you?"(with T. Viet Phu and D. Valentin), Appetite, Volume 58, Issue 3, June 2012, Pages 914-921.
Bonescu, M. (with, Boutaud, J.J.) "L’ethos de la convivialité, de la table à la tablette". Interfaces Numériques, 2012, vol. 1, n°3, p. 453-470.
Working papers and proceedings
Brañas-Garza Pablo, Antonio Cabrales, Guillermo Mateu, Angel Sanchez, Angela Sutan (2018) Does pre-play social interaction improve negotiation outcomes?
Ginon, E., Combris, P., Lohéac, Y., Enderli, G., Issanchou, S. What do we learn from comparing hedonic scores and willingness to pay data? Working paper, Cahier du Ceren, 39, p119.
Ginon, E., Chabanet, C., Combris, P., & Issanchou, S. (2010). Demand for French baguette: Do BDM mechanism and real choice experiment give similar results? Working paper, Cahier du Ceren, 32, p47.
Angela Sutan "Willingness to Pay for Wine Grower's Stated Involvements: An Experiment with Red Burgundy Wines" (with J. Brouard ), Cahiers du CEREN, n°26/2009 (best paper award).
Angela Sutan "Drinking beer in consonant and dissonant contexts: an experiment" (with D. Valentin), Best Paper Award, Oenometrics, Namur, 2009.
Angela Sutan "Coffee or Margarita: Impact of ambiences on beverage choices in a bar" (with C. Dacremont, JF Desmarchelier, F. Galia, D. Valentin), Proceedings SPISE 2009.
Angela Sutan "Les apports de l'économie expérimentale dans la prise en compte des différents consentements liés à la consommation de aliments porteurs d'attributs de croyances", Actes des XIIIèmes Journées de Recherche en Marketing de Bourgogne, Marc Filser ed., Nov.2008.
Ginon, E., Issanchou., S (2008). Une information nutritionnelle n’augmente pas le prix maximum que les consommateurs sont prêts à payer pour des produits courants. Lettre en Direct des Labos Inra. Ginon, E., Lohéac, Y., & Issanchou, S. (2007). Nutritional information and willingness to pay. In Actes of the 3rd International Symposium of IREMAS.