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RISS 인기검색어
- 검색키워드
- 저자 : Pehrsson, P. (검색결과 3 건)
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연상네트워크기법(Means-end Chain method)을 이용한 식품소비자행동 질적 연구 - 스웨덴인의 아시아 음식 인식을 중심으로 -
Lee, Kyung-Ran,Mengoni, Mariangela,Mayazi, Adja,Pehrsson, Anders 한국식생활문화학회 2009 韓國食生活文化學會誌 Vol.24 No.6
The principal objective of this study was to analyze Swede's perceptions of Asian food using a means-end chain method, which may contribute to our understanding of new markets for a food industry interested in globalizing Korean food. With the Means-end chain method, one can determine the cognitive structures built in consumer's minds, which are developed by connecting attributes of product, consequences, and values. The attributes of Asian food that are most positively perceived by Swedes are 'fresh vegetables', 'low-fat', 'light meat and seafood', 'exotic ingredients', 'not expensive' and 'unknown food'. The consequences of eating Asian food connected to these attributes are 'healthy', 'tasty', 'good way to save money' and 'curious'. Finally, Swedes expect to enjoy a value of 'achievement' at the end. Based on the result that 'unknown food' attribute is connected to 'achievement' value, Swedes are assumed to be attracted by the fact that Korean food is 'unknown food'. However, the effect of the 'unknown food' attribute will fade away with time; therefore, stressing Korean food's status as a 'healthy' food, which can be attributed to its use of 'fresh vegetable' and 'light meat and seafood' ingredients and 'low fat' cooking method may be effective as a long-term strategy for making Korean food attractive. The 'healthy' consequence is connected to Swedes' perception of the value 'achievement' and simultaneously to their perception of the value 'belonging and love/sense of belonging'.
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Polarization and Space-Charge-Limited Current in III-Nitride Heterostructure Nanowires
Mastro, M. A.,Hong-Youl Kim,Jaehui Ahn,Simpkins, B.,Pehrsson, P.,Jihyun Kim,Hite, J. K.,Eddy, C. R. IEEE 2011 IEEE transactions on electron devices Vol.58 No.10
<P>An undoped AlGaN/GaN nanowire (NW) demonstrated p-type conductivity solely based on the formation of hole carriers in response to the negative polarization field at the (000-1) AlGaN/GaN facet. A transistor based on this NW displayed a low-voltage transition from ohmic to space-charge-limited conduction. A numerical simulation showed that a highly asymmetric strain exists across the triangular cross section, which creates a doublet peak in the piezoelectric-induced polarization sheet charge at the (000-1) facet. Additionally, there is a strong interplay between the charge at the (000-1) AlGaN/GaN interface with depletion from the three surfaces, as well as an interaction with the opposing polarization fields at two semipolar {- 110-1} facets. The charge distribution and resultant conduction regime is highly interdependent on the configuration of the multilayer structure, and it is not amenable to an analytical model.</P>
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연구논문 : 연상네트워크기법(Means-end Chain method)을 이용한 식품소비자행동 질적 연구 -스웨덴인의 아시아 음식 인식을 중심으로-
이경란 ( Kyung Ran Lee ),( Mariangela Mengoni ),( Adja Mayazi ),( Anders Pehrsson ) 한국식생활문화학회 2009 韓國食生活文化學會誌 Vol.24 No.6
The principal objective of this study was to analyze Swede`s perceptions of Asian food using a means-end chain method, which may contribute to our understanding of new markets for a food industry interested in globalizing Korean food. With the Means-end chain method, one can determine the cognitive structures built in consumer`s minds, which are developed by connecting attributes of product, consequences, and values. The attributes of Asian food that are most positively perceived by Swedes are `fresh vegetables`, `low-fat`, `light meat and seafood`, `exotic ingredients`, `not expensive` and `unknown food`. The consequences of eating Asian food connected to these attributes are `healthy`, `tasty`, `good way to save money` and `curious`. Finally, Swedes expect to enjoy a value of `achievement` at the end. Based on the result that `unknown food` attribute is connected to `achievement` value, Swedes are assumed to be attracted by the fact that Korean food is `unknown food`. However, the effect of the `unknown food` attribute will fade away with time; therefore, stressing Korean food`s status as a `healthy` food, which can be attributed to its use of `fresh vegetable` and `light meat and seafood` ingredients and `low fat` cooking method may be effective as a long-term strategy for making Korean food attractive. The `healthy` consequence is connected to Swedes` perception of the value `achievement` and simultaneously to their perception of the value `belonging and love/sense of belonging`.
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