LESSAC
Laboratoire d'Expérimentation en Sciences Sociales et Analyse des Comportements
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Credence goods in the food and wine domain

Refereed journals

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.

Lefebvre M., Biguzzi C., Ginon E., Gomez-y-Paloma S., Langrell S., Marette S., Mateu G, Sutan A. “Mandatory Integrated Pest Management in the European Union: Experimental insights on consumers' reactions", published online in Review of Agricultural, Food and Environmental Studies.

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

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.