Search Results - "Rojas-Rivas, Edgar"

Edible Heritage: Motivations, Representations, and Profile of Gastro-Tourists of Puebla, Mexico.

Authors: Rojas-Rivas, Edgar Sufi, Tahir Thomé-Ortiz, Humberto

Source: Tourism & Hospitality (2673-5768). Mar2026, Vol. 7 Issue 3, p70. 21p.

Effect of Risk Perception and Solidarity Attitudes on the Image of Post-Disaster Destinations in Mexico and Intention to Visit.

Authors: Tovar-Perpuli, Ariadna Nicole Rojas-Rivas, Edgar Tovar-Bustamante, Laura Eugenia et al.

Source: Tourism & Hospitality (2673-5768). Jun2025, Vol. 6 Issue 2, p104-N.PAG. 24p.

Understanding food consumer behavior using projective methods and the big five personality traits model: The case of traditional Mexican cheeses.

Authors: Rojas‐Rivas, Edgar Thomé‐Ortiz, Humberto Martínez‐García, Carlos Galdino et al.

Source: Journal of Sensory Studies. Aug2024, Vol. 39 Issue 4, p1-11. 11p.

Exploring the perception of Mexican urban consumers toward functional foods using the Free Word Association technique.

Authors: Rojas‐Rivas, Edgar Espinoza‐Ortega, Angélica Martínez‐García, Carlos G. et al.

Source: Journal of Sensory Studies. Oct2018, Vol. 33 Issue 5, p1-1. 11p.

El maguey, el pulque y las pulquerías de Toluca, Estado de México, ¿patrimonio gastronómico turístico?

Alternate Title: The maguey, pulque and pulquerias at Toluca, State of Mexico, tourist gastronomic heritage?

Authors: Rojas Rivas, Edgar Viesca González, Felipe Carlos Quintero Salazar, Baciliza et al.

Source: Pasos: Revista de Turismo y Patrimonio Cultural. oct2016, Vol. 14 Issue 5, p1199-1215. 17p. 7 Charts, 7 Graphs.

Investigating Industry-Academia Collaborations for Enhancing Tourism & Hospitality Graduates' Employability: A Technological Perspective from Industry Professionals.

Authors: Sufi, Tahir Sigala, Marianna Rojas-Rivas, Edgar et al.

Source: Journal of Hospitality & Tourism Education. 2025, Vol. 37 Issue 2, p154-164. 11p.

Identifying consumers' profile and factors associated with the valorization of pulque: A traditional fermented beverage in Central Mexico.

Authors: Rojas-Rivas, Edgar Cuffia, Facundo

Source: Food Science & Technology International. Oct2020, Vol. 26 Issue 7, p593-602. 10p.

Subjects: Fermented beverages, Consumer profiling, Young consumers, Consumer preferences, Educational attainment, Logistic regression analysis

Geographic Terms: Mexico

Understanding consumers' perception and consumption motives towards amaranth in Mexico using the Pierre Bourdieu's theoretical concept of Habitus.

Authors: Rojas-Rivas, Edgar Espinoza-Ortega, Angélica Thomé-Ortíz, Humberto et al.

Source: Appetite. Aug2019, Vol. 139, p180-188. 9p.

More than words! A narrative review of the use of the projective technique of word association in the studies of food consumer behavior: Methodological and theoretical implications.

Authors: Rojas-Rivas, Edgar Espinoza-Ortega, Angélica Thomé-Ortiz, Humberto et al.

Source: Food Research International. Jun2022, Vol. 156, pN.PAG-N.PAG. 1p.

Subjects: Dietary patterns, Projective techniques, Consumer behavior, Cross-cultural studies, Perception (Philosophy)

Cross-cultural representations of gastronomy among consumers in two Latin American countries.

Authors: Rojas-Rivas, Edgar Urbine, Ayelén Zaragoza-Alonso, Jazmín et al.

Source: Food Research International. Feb2021, Vol. 140, pN.PAG-N.PAG. 1p.

Subjects: Gastronomy, Chi-squared test

Geographic Terms: Mexico, Argentina

What is gastronomy? An exploratory study of social representation of gastronomy and Mexican cuisine among experts and consumers using a qualitative approach.

Authors: Rojas-Rivas, Edgar Rendón-Domínguez, Alicia Felipe-Salinas, José Alberto et al.

Source: Food Quality & Preference. Jul2020, Vol. 83, pN.PAG-N.PAG. 1p.

Time orientation and risk perception moderate the influence of sodium warnings on food choice: Implications for the design of communication campaigns.

Authors: Rojas-Rivas, Edgar Antúnez, Lucía Cuffia, Facundo et al.

Source: Appetite. Apr2020, Vol. 147, pN.PAG-N.PAG. 1p.

Using projective techniques and Food Neophobia Scale to explore the perception of traditional ethnic foods in Central Mexico: A preliminary study on the beverage Sende.

Authors: Bernal‐Gil, Norma Yareli Favila‐Cisneros, Héctor Javier Zaragoza‐Alonso, Jazmín et al.

Source: Journal of Sensory Studies. Dec2020, Vol. 35 Issue 6, p1-10. 10p.

The item-by-use (IBU) method for measuring perceived situational appropriateness: A methodological characterisation using CATA questions.

Authors: Jaeger, Sara R. Lee, Pui-Yee Jin, David et al.

Source: Food Quality & Preference. Dec2019, Vol. 78, pN.PAG-N.PAG. 1p.

A Preliminary Study on the Validity and Stability of Projective Methods: An Application of the Structural Approach of Social Representations with Traditional Mexican Cheeses.

Authors: Rojas-Rivas E Thomé-Ortiz H Espinoza-Ortega A

Source: Foods (Basel, Switzerland) [Foods] 2022 Dec 07; Vol. 11 (24). Date of Electronic Publication: 2022 Dec 07.

Publication Type: Journal Article

Journal Info: Publisher: MDPI AG Country of Publication: Switzerland NLM ID: 101670569 Publication Model: Electronic Cited Medium: Print ISSN: 2304-8158 (Print) Linking ISSN: 23048158 NLM ISO Abbreviation: Foods Subsets: PubMed not MEDLINE

Consumer and food changes in Mexican households during maximal contingency in the COVID-19 pandemic.

Authors: Espinoza-Ortega A Martínez-García CG Rojas-Rivas E et al.

Source: International journal of gastronomy and food science [Int J Gastron Food Sci] 2021 Jul; Vol. 24, pp. 100357. Date of Electronic Publication: 2021 May 08.

Publication Type: Journal Article

Journal Info: Publisher: Elsevier B.V Country of Publication: Netherlands NLM ID: 101604845 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1878-4518 (Electronic) Linking ISSN: 1878450X NLM ISO Abbreviation: Int J Gastron Food Sci Subsets: PubMed not MEDLINE