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Applied Economics Volume 51, 2019 - Issue 14
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Articles

Incorporating biometric data in models of consumer choice

Samir HuseynovDepartment of Agricultural Economics, Texas A&M University, TexasCorrespondence[email protected]
ORCID Iconhttp://orcid.org/0000-0002-0714-5953
ORCID Icon,
Bachir KassasFood and Resource Economics Department, University of Florida, FloridaORCID Iconhttp://orcid.org/0000-0002-3922-471X
ORCID Icon,
Michelle S. SegoviaDepartment of Agricultural and Applied Economics, University of Missouri, MissouriORCID Iconhttp://orcid.org/0000-0001-5298-5612
ORCID Icon &
Marco A. PalmaDepartment of Agricultural Economics, Texas A&M University, TexasORCID Iconhttp://orcid.org/0000-0002-2080-3308
ORCID Icon
Pages 1514-1531 | Published online: 27 Oct 2018

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Claudia Parvanta, R.W. Hammond, W. He, R. Zemen, S. Boddupalli, K. Walker, H. Chen & R.N. Harner. (2022) Face Value: Remote facial expression analysis adds predictive power to perceived effectiveness for selecting anti-tobacco PSAs. Journal of Health Communication 27:5, pages 281-291.
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Articles from other publishers (16)

Mario Quiles Pérez, Enrique Tomás Martínez Beltrán, Sergio López Bernal, Eduardo Horna Prat, Luis Montesano Del Campo, Lorenzo Fernández Maimó & Alberto Huertas Celdrán. (2024) Data fusion in neuromarketing: Multimodal analysis of biosignals, lifecycle stages, current advances, datasets, trends, and challenges. Information Fusion 105, pages 102231.
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Sandra S. Q. Rodrigues, Luís G. Dias & Alfredo Teixeira. (2024) Emerging Methods for the Evaluation of Sensory Quality of Food: Technology at Service. Current Food Science and Technology Reports 2:1, pages 77-90.
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Jennifer Y. Kee, Michelle S. Segovia & Marco A. Palma. (2023) Slim or Plus-Size Burrito? A natural experiment of consumers’ restaurant choice. Food Policy 120, pages 102483.
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Ana-Maria Nicolau. (2023) Sustainable Perspectives Using Human Beings: The Sensory Properties of a Bio-Based Material Compared to a Synthetic Material—An Overall Assessment Based on an Innovative Blind Method. Sustainability 15:12, pages 9145.
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Damir D Torrico, Annu Mehta & Amália Bernardes Borssato. (2023) New methods to assess sensory responses: a brief review of innovative techniques in sensory evaluation. Current Opinion in Food Science 49, pages 100978.
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David Blake Johnson & Chris Azevedo. (2023) Does Stake Size Matter? Testing for Differences in Involuntary Responses under Laboratory and Online Sized Stakes. SSRN Electronic Journal.
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Robert W. Hammond, Claudia Parvanta & Rahel Zemen. (2022) Caught in the Act: Detecting Respondent Deceit and Disinterest in On-Line Surveys. A Case Study Using Facial Expression Analysis. Social Marketing Quarterly 28:1, pages 57-77.
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Marco A. Palma. 2022. 5085 5116 .
Samir Huseynov, Marco A. Palma & Ghufran Ahmad. (2021) Does the magnitude of relative calorie distance affect food consumption?. Journal of Economic Behavior & Organization 188, pages 530-551.
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Marja-Liisa Halko, Olli Lappalainen & Lauri Sääksvuori. (2021) Do non-choice data reveal economic preferences? Evidence from biometric data and compensation-scheme choice. Journal of Economic Behavior & Organization 188, pages 87-104.
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Michelle S Segovia & Marco A Palma. (2021) Testing the consistency of preferences in discrete choice experiments: an eye tracking study. European Review of Agricultural Economics 48:3, pages 624-664.
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Fotis P. Kalaganis, Kostas Georgiadis, Vangelis P. Oikonomou, Nikos A. Laskaris, Spiros Nikolopoulos & Ioannis Kompatsiaris. (2021) Unlocking the Subconscious Consumer Bias: A Survey on the Past, Present, and Future of Hybrid EEG Schemes in Neuromarketing. Frontiers in Neuroergonomics 2.
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Frank Dunshea, Minh Ha, Peter Purslow, Rhonda Miller, Robyn Warner, Rozita Spiroska Vaskoska, Tommy L. Wheeler & Xin Li. (2021) Meat Tenderness: Underlying Mechanisms, Instrumental Measurement, and Sensory Assessment. Meat and Muscle Biology 4:2.
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Samir Huseynov & Marco A. Palma. (2021) Food decision-making under time pressure. Food Quality and Preference 88, pages 104072.
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Rhonda Miller. (2020) Drivers of Consumer Liking for Beef, Pork, and Lamb: A Review. Foods 9:4, pages 428.
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Michael J. Weir & Thomas W. Sproul. (2019) Identifying Drivers of Genetically Modified Seafood Demand: Evidence from a Choice Experiment. Sustainability 11:14, pages 3934.
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