Concepedia

Freshness Effects

Freshness Effects is an economic construct that captures the premium valuation of perishable food items based on their temporal proximity to optimal consumption quality, distinguishing it from static price determinants by emphasizing dynamic, time-sensitive shifts in consumer willingness-to-pay.

67

Publications

2.9K

Citations

287

Authors

110

Institutions

Publications per year

2017–2026

33

Parents

Publications

67

Portable Food‐Freshness Prediction Platform Based on Colorimetric Barcode Combinatorics and Deep Convolutional Neural Networks

Lingling Guo, Ting Wang, Zhonghua Wu et al. · Advanced Materials · 2020 · 274 citations · Full text

, , +16

Biodegradable intelligent film for food preservation and real-time visual detection of food freshness

Yali Zhao, Jian Du, Huimin Zhou et al. · Food Hydrocolloids · 2022 · 170 citations

, , +17

Customer behavioral intentions for online purchases: An examination of fulfillment method and customer experience level

Kenneth K. Boyer, G. Tomas M. Hult · Journal of Operations Management · 2005 · 155 citations

, , +17

Preliminary results on quality and quality changes in reared meagre (Argyrosomus regius): body and fillet traits and freshness changes in refrigerated commercial-size fish

Bianca Maria Poli, Giuliana Parisi, G. Zampacavallo et al. · Aquaculture International · 2003 · 109 citations

, , +15

Consumer Willingness to Pay a Premium for Organic Fruit and Vegetable in Ghana

Victor Owusu, Michael Owusu Anifori · The International Food and Agribusiness Management Review · 2013 · 91 citations · Full text

, , +16

1–5 of 67

Authors

287

  1. BM
    Barry Markovsky

    University of South Carolina, United States

    2 publications · 48 citations

    2

    h-index

  2. HT
    Huaimao Tie

    State Key Laboratory of Food Science and Technology, China

    2 publications · 54 citations

    2

    h-index

  3. MA
    Malika Auvray

    Centre National de la Recherche Scientifique, France

    2 publications · 31 citations

    2

    h-index

  4. QJ
    Qixing Jiang

    State Key Laboratory of Food Science and Technology, China

    2 publications · 54 citations

    2

    h-index

  5. YX
    Yanshun Xu

    State Key Laboratory of Food Science and Technology, China

    2 publications · 54 citations

    2

    h-index

1–5 of 287

Institutions

110

  1. Jiangnan University

    Wuxi, China

    3 h-index

    18 publications

    980 citations

  2. Centre National de la Recherche Scientifique

    Paris, France

    3 h-index

    5 publications

    80 citations

  3. State Key Laboratory of Food Science and Technology

    Wuxi, China

    3 h-index

    18 publications

    980 citations

  4. Sorbonne Université

    Paris, France

    2 h-index

    4 publications

    62 citations

  5. University of Iowa

    Iowa City, United States

    2 h-index

    3 publications

    67 citations

  6. Shanghai Ocean University

    Shanghai, China

    2 h-index

    9 publications

    264 citations

  7. University of South Carolina

    Columbia, United States

    2 h-index

    3 publications

    67 citations

  8. Institut Paul Bocuse

    Écully, France

    2 h-index

    4 publications

    62 citations

1–8 of 110

Venues

  1. Food Hydrocolloids

    3 publications · 280 citations

    3

    h-index

  2. Journal of Agricultural and Food Chemistry

    3 publications · 144 citations

    3

    h-index

  3. Foods

    3 publications · 79 citations

    3

    h-index

  4. Food Quality and Preference

    3 publications · 96 citations

    3

    h-index

  5. Sociological Perspectives

    SP · 2 publications · 48 citations

    2

    h-index

1–5