Consumer perception and behaviour related to low-alcohol wine: do people overcompensate?

Impact of lower strength alcohol labeling on consumption: A randomized controlled trial.

(2018) Milica Vasiljevic et al.   HEALTH PSYCHOLOGY

Alcohol use and burden for 195 countries and territories, 1990–2016: a systematic analysis for the Global Burden of Disease Study 2016

(2018) Max G Griswold et al.   LANCET

Lower alcohol wines in the UK market: some baseline consumer behaviour metrics

(2014) Johan Bruwer et al.   British Food Journal

Drink to get drunk or stay healthy? Exploring consumers’ perceptions, motives and preferences for light beer

(2013) Polymeros Chrysochou   FOOD QUALITY AND PREFERENCE

Product labelling in the market for organic food: Consumer preferences and willingness-to-pay for different organic certification logos

(2012) Meike Janssen et al.   FOOD QUALITY AND PREFERENCE

Claiming health in food products

(2012) Liisa Lähteenmäki   FOOD QUALITY AND PREFERENCE

The WHO Global Strategy to Reduce the Harmful Use of Alcohol

(2011) J. Chick   ALCOHOL AND ALCOHOLISM

Impact of partial alcohol reduction in Syrah wine on perceived complexity and temporality of sensations and link with preference

(2010) S. Meillon et al.   FOOD QUALITY AND PREFERENCE

Acceptability of partially dealcoholized wines – Measuring the impact of sensory and information cues on overall liking in real-life settings

(2010) S. Meillon et al.   FOOD QUALITY AND PREFERENCE

The influence of perceived healthiness on wine consumption patterns

(2010) Anthony J. Saliba et al.   FOOD QUALITY AND PREFERENCE

Perceived healthiness of food. If it's healthy, you can eat more!

(2008) Véronique Provencher et al.   APPETITE

Cues that Signal the Alcohol Content of a Beverage and their Effectiveness at Altering Drinking Rates in Young Social Drinkers

(2008) Suzanne Higgs et al.   ALCOHOL AND ALCOHOLISM

Is there a market for functional wines? Consumer preferences and willingness to pay for resveratrol-enriched red wine

(2007) J. Barreiro-Hurlé et al.   FOOD QUALITY AND PREFERENCE