Publikationen, an denen er mitarbeitet SERAFIN JESUS CRUCES MONTES (11)

2024

  1. Emotional response to sherry wines and its relationship with emotional intelligence, level of expertise and gender

    Food Research International, Vol. 192

  2. La efectividad publicitaria enoturística: una comparativa de Instagram vs Facebook mediante técnicas de neuromarketing

    Entre pantallas y realidades: una travesía por el universo audiovisual (McGraw Hill España), pp. 871-892

2023

  1. El impacto de la experiencia enoturística en las motivaciones y el consumo del vino

    El consumidor de vino y el enoturismo en la provincia de Cádiz (Dykinson), pp. 103-136

  2. SEGMENTATION OF SHERRY WINE CONSUMERS INTO 3 CLUSTERS ACCORDING TO THEIR CONSUMPTION FREQUENCY USING UNSUPERVISED MACHINE LEARNING

    44° CONGRESO MUNDIAL DE LA VID Y EL VINO

  3. The effect of the wine tourism experience

    Journal of Destination Marketing and Management, Vol. 29

  4. Wine Attitude Scale for Consumer Research (WASCR): Scale Development and Validation in Spanish Population

    SAGE Open, Vol. 13, Núm. 4

2022

  1. Cross-sectional analysis of coping strategies and anxiety and depression levels in a sample of the Andalusian population during the home lockdown caused by the COVID-19 pandemic

    International Journal of Social Psychology, Revista de Psicología Social, Vol. 37, Núm. 1, pp. 119-143

  2. Impact of COVID-19 prevention measures on health service quality, perceived value and user satisfaction. A structural equation modelling (SEM) approach

    Atencion Primaria, Vol. 54, Núm. 2

2021

  1. Development and validation of the psychotherapeutic effectiveness attribution questionnaire (Peaq-12) in a spanish population

    International Journal of Environmental Research and Public Health, Vol. 18, Núm. 19

  2. Do You See It Clearly? The Effect of Packaging and Label Format on Google Ads

    Journal of Theoretical and Applied Electronic Commerce Research, Vol. 16, Núm. 5, pp. 1648-1666

  3. What do you want to eat? Influence of menu description and design on consumer’s mind: An fmri study

    Foods, Vol. 10, Núm. 5