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Fast-food Is Everywhere: Does Offer Reformulation Influence Young People's Perception of the Relationship Between Psychosensory Value and Health?

Author

Listed:
  • Roxana Procopie

    (Bucharest University of Economic Studies, Bucharest, Romania)

  • Magdalena Bobe

    (Bucharest University of Economic Studies, Bucharest, Romania)

Abstract

No abstract is available for this item.

Suggested Citation

  • Roxana Procopie & Magdalena Bobe, "undated". "Fast-food Is Everywhere: Does Offer Reformulation Influence Young People's Perception of the Relationship Between Psychosensory Value and Health?," BASIQ Conference Proceedings 2024:053, Bucharest University of Economic Studies.
    • Handle: RePEc:bat:basiq1:2024:053
    DOI: 10.24818/BASIQ/2024/10/059
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    References listed on IDEAS

    as
    1. Tao Zhang & Junyu Chen & Baoliang Hu, 2019. "Authenticity, Quality, and Loyalty: Local Food and Sustainable Tourism Experience," Sustainability, MDPI, vol. 11(12), pages 1-18, June.
    2. Se-Hak Chun & Ariunzaya Nyam-Ochir, 2020. "The Effects of Fast Food Restaurant Attributes on Customer Satisfaction, Revisit Intention, and Recommendation Using DINESERV Scale," Sustainability, MDPI, vol. 12(18), pages 1-19, September.
    3. Chiara Giachino & Niccolò Terrevoli & Alessandro Bonadonna, 2021. "Local vs. International Hamburger Foodservice in the Consumer’s Mind: An Exploratory Study," Social Sciences, MDPI, vol. 10(7), pages 1-14, July.
    4. Roberto, C.A. & Larsen, P.D. & Agnew, H. & Baik, J. & Brownell, K.D., 2010. "Evaluating the impact of menu labeling on food choices and intake," American Journal of Public Health, American Public Health Association, vol. 100(2), pages 312-318.
    5. João M. Lopes & Sofia Gomes & Tiago Trancoso, 2023. "The Dark Side of Green Marketing: How Greenwashing Affects Circular Consumption?," Sustainability, MDPI, vol. 15(15), pages 1-17, July.
    6. Lelia Voinea & Dorin Vicentiu Popescu & Teodor Mihai Negrea & Razvan Dina, 2024. "Cultured Meat – From Scientific Challenge to Consumer Acceptance as Sustainable Food Source," The AMFITEATRU ECONOMIC journal, Academy of Economic Studies - Bucharest, Romania, vol. 26(65), pages 346-346, February.
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