CRIS

Permanent URI for this communityhttps://scripta.up.edu.mx/handle/20.500.12552/1

Browse

Settings

Has files: YesSubject: search.filters.subject.Consumer behavior

Search Results

Now showing 1 - 2 of 2
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    The Impact of Socially Responsible Medical Tourism Firms on Digital Consumer Behavior
    (Springer Nature Switzerland, 2025)
    López-Fernández, Andrée Marie  
    ;
    Arrioja Castrejón, Edmundo
    Organizations’ efforts toward ethics, sustainability, and social responsibility have been increasingly scrutinized by their stakeholders and, particularly, their consumers as such efforts or lack thereof are determinants in their decision-making process. Advancing medical tourism into Industry 5.0 has a series of implications for business dynamics; the question is, how are digital consumers impacted by medical tourism firms’ socially responsible efforts? This study offers a series of propositions and a conceptual model to understand the implications of medical tourism firms engaging in corporate social responsibility (CSR) on digital consumers and contributes to the understanding of the latter regarding Consumers and Industry 5.0. ©The authors ©Springer.
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Consumers’ Drivers of Perception and Preference of Fermented Food Products and Beverages: A Systematic Review
    (MDPI, 2025)
    García-Barrón, Sergio Erick  
    ;
    Carmona-Escutia, Rosa Pilar
    ;
    Herrera-López, Enrique J.
    ;
    Leyva-Trinidad, Doris Arianna
    ;
    Gschaedler-Mathis, Anne
    The fermentation of food products is a transformation and preservation process in which different metabolites are generated, contributing to consumer health. In this sense, this systematic review aims to analyze the factors that guide the perception and preference for fermented foods. In addition, different perspectives are proposed based on the findings. The systematic search was carried out in four databases: Emerald Insight, Science Direct, Wiley Online Library, and Multidisciplinary Digital Publishing Institute. The keywords used were (Title/Abstract): fermented products, overall liking, purchase intention, expectations, emotions, interculturality, perception, and consumers. Ninety-two articles (n = 92) were selected and classified. The factors identified were (1) biological and physiological, (2) extrinsic product characteristics, (3) intrinsic product characteristics, (4) psychological, (5) situational, and (6) sociocultural. Intrinsic product characteristics were the most relevant, while the situational factors were the least studied. Our main contribution was a multidisciplinary approach to addressing the different factors in an integrated way, allowing a broader perspective of both products and consumers. This approach could help the reader understand consumer behavior and propose product improvements. ©The authors ©Foods ©MDPI.