Fernando Cervantes-Escoto
Datos Biográficos
| ID | 879317 |
|---|---|
| NOMBRE | Fernando Cervantes-Escoto |
| NOMBRES | Fernando |
| APELLIDO | Cervantes-Escoto |
| FIRMA | CERVANTES-ESCOTO F |
| AFILIACIONES | Chapingo Autonomous University |
| ORCID | 0000-0003-3725-9684 |
| VERIFICADO | Sí |
| TOTAL DE OBRAS | 3 |
| TOTAL DE CITAS | 7 |
| TOTAL COMO AUTOR | 3 |
| TOTAL COMO EDITOR | 0 |
| PRIMER AÑO DE PUBLICACIÓN | 2021 |
| AÑO MÁS RECIENTE DE PUBLICACIÓN | 2025 |
| ÍNDICE H | 1 |
Psychographic segmentation and consumer cheese behaviour
Purpose Segmenting cheese consumers in Mexico based on their behaviour and lifestyle through the adaptation of the Food Related-Lifestyle. Design/methodology/approach A non-probabilistic random sample was used which included cheese consumers over the age of 18. A digital questionnaire was developed on the SURVIO platform, divided into three sections: socio-demographic characteristics, consumption behaviour questions and food-related lifestyle adj…
The perceived authenticity in food among sociological generations
Purpose The study aims to identify the perceived authenticity of cheeses by consumers of different sociological generations in Mexico. Design/methodology/approach An online questionnaire was applied to 1,204 consumers. A Free Word Association (FWA) tool was used to determine the perceived authenticity of cheeses creating categories and dimensions. The sample was segmented into sociological generations. A chi-square test and a correspondence analy…
What is a traditional food? Conceptual evolution from four dimensions
The purpose was to specify the concept of traditional food and the dimensions that make it up, identifying: definitions, authors and research projects; as well as to determine what is known and possible topics for future research. A literature review of traditional foods was conducted that examined the conceptual development of the term. Social network analysis (SNA) was also used to identify the most relevant definitions and working groups on th…
What is a traditional food? Conceptual evolution from four dimensions
The purpose was to specify the concept of traditional food and the dimensions that make it up, identifying: definitions, authors and research projects; as well as to determine what is known and possible topics for future research. A literature review of traditional foods was conducted that examined the conceptual development of the term. Social network analysis (SNA) was also used to identify the most relevant definitions and working groups on th…
What is a traditional food? Conceptual evolution from four dimensions
The purpose was to specify the concept of traditional food and the dimensions that make it up, identifying: definitions, authors and research projects; as well as to determine what is known and possible topics for future research. A literature review of traditional foods was conducted that examined the conceptual development of the term. Social network analysis (SNA) was also used to identify the most relevant definitions and working groups on th…
The perceived authenticity in food among sociological generations
Purpose The study aims to identify the perceived authenticity of cheeses by consumers of different sociological generations in Mexico. Design/methodology/approach An online questionnaire was applied to 1,204 consumers. A Free Word Association (FWA) tool was used to determine the perceived authenticity of cheeses creating categories and dimensions. The sample was segmented into sociological generations. A chi-square test and a correspondence analy…
Psychographic segmentation and consumer cheese behaviour
Purpose Segmenting cheese consumers in Mexico based on their behaviour and lifestyle through the adaptation of the Food Related-Lifestyle. Design/methodology/approach A non-probabilistic random sample was used which included cheese consumers over the age of 18. A digital questionnaire was developed on the SURVIO platform, divided into three sections: socio-demographic characteristics, consumption behaviour questions and food-related lifestyle adj…
Culinary Culture and Tourism (3 obras) · Advertising (2 obras) · Business (2 obras) · Organic Food and Agriculture (2 obras) · Sensory Analysis and Statistical Methods (2 obras) · Social science (2 obras) · Sociology (2 obras) · Artificial Intelligence (1 obras) · Biochemical Analysis and Sensing Techniques (1 obras) · Chemistry (1 obras)