J
Jae Bong Chang
Researcher at Yeungnam University
Publications - 18
Citations - 557
Jae Bong Chang is an academic researcher from Yeungnam University. The author has contributed to research in topics: Food choice & Willingness to pay. The author has an hindex of 6, co-authored 18 publications receiving 498 citations. Previous affiliations of Jae Bong Chang include Oklahoma State University–Stillwater & Konkuk University.
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How Closely Do Hypothetical Surveys and Laboratory Experiments Predict Field Behavior
TL;DR: In this article, the authors compare the ability of three preference elicitation methods (hypothetical choices, non-, hypothetical choices, and non-hypotheses) and three discrete-choice econometric models (the multinomial logit [MNL], the independent availability logit, and the random parameter logit (RPL)) to predict actual retail shopping behavior in three different product categories (ground beef, wheat flour, and dishwashing liquid).
Posted ContentDOI
The Price of Happy Hens: A Hedonic Analysis of Retail Egg Prices
TL;DR: In this article, the authors analyzed price differentials among conventional, cage-free, organic, and Omega-3 eggs using retail scanner data from two regional markets and the United States as a whole.
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Fairness and food choice
Jae Bong Chang,Jayson L. Lusk +1 more
TL;DR: This article found that people are concerned about the distribution of benefits resulting from food purchases, and that modifications to the models to fit the food context significantly improves explanatory power, along with elicited beliefs are significant predictors of people's willingness to pay a premium for organic food.
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Mixed logit models: accuracy and software choice
Jae Bong Chang,Jayson L. Lusk +1 more
Journal ArticleDOI
Consumer valuation of health attributes for soy-based food: A choice modeling approach
TL;DR: While taste is the dominating attribute that drives consumers’ WTP for soy food products, consumers do respond to the information provided in the health claim, and consumers do not seem to be recognizing soy protein as the link to health benefits of soy foods.