The Experts below are selected from a list of 33 Experts worldwide ranked by ideXlab platform

Jean-paul Chavas - One of the best experts on this subject based on the ideXlab platform.

  • On Storage Behavior Under Imperfect Competition, with Application to the American Cheese Market
    Review of Industrial Organization, 2008
    Co-Authors: Jean-paul Chavas
    Abstract:

    This paper investigates the economic implications of storage behavior under imperfect competition. It evaluates the economic dynamics implied by a storage firm under alternative market structures. This includes perfect competition as well as imperfect competition under Cournot behavior. The conceptual analysis is used to specify and estimate a model of storage behavior, with an econometric application to the U.S. American Cheese market. The empirical results provide statistical evidence of non-competitive storage behavior. They show how the exercise of market power can contribute to reduced stock fluctuations and increased price instability in the U.S. Cheese market.

  • an econometric analysis of price dynamics in the presence of a price floor the case of American Cheese
    Journal of Agricultural and Applied Economics, 2005
    Co-Authors: Jean-paul Chavas, Kwansoo Kim
    Abstract:

    In this paper, we present an econometric analysis of the effects of a price floor on price dynamics and price volatility. A price floor (implemented as a part of government pricing policy) provides a censoring mechanism for price determination. We specify and estimate a dynamic Tobit model under time-varying volatility. The model is applied to analyze the effects of a price support program on price dynamics and price volatility in the U.S. American Cheese market. The econometric analysis provides useful insights on price dynamics in the presence of a government-determined price floor.

Kwansoo Kim - One of the best experts on this subject based on the ideXlab platform.

Andrew M Novakovic - One of the best experts on this subject based on the ideXlab platform.

Beverly J Tepper - One of the best experts on this subject based on the ideXlab platform.

  • genetic taste sensitivity to 6 n propylthiouracil influences food preference and reported intake in preschool children
    Appetite, 2002
    Co-Authors: Kathleen L Keller, Lone Steinmann, Ricky J Nurse, Beverly J Tepper
    Abstract:

    Abstract Adult tasters of 6-n-propylthiouracil (PROP) are more sensitive to bitter taste and fattiness in foods, and often show lower acceptance of foods that are high in these taste qualities. This study hypothesized that PROP taster children would show lower acceptance of these same foods. Sixty-seven preschool children were classified as PROP tasters (N = 43) or nontasters (N = 24) using a suprathreshold screening solution. Children rated acceptance of 10 bitter and/or fat-containing foods using a 5-pt. facial scale. Parents completed a food frequency questionnaire to estimate their child's intake. Taster children showed lower acceptance of raw broccoli and American Cheese (p ≤ 0·05). Taster-girls showed lower acceptance of full-fat milk than nontaster-girls (p ≤ 0·05). This effect was not seen in boys. Nontasters reported more daily intake of discretionary fats than tasters (p ≤ 0·05), an effect largely due to nontaster-girls, in whom reported intake was 2–3 more servings per day than taster-girls, and boys of both groups. These data suggest that PROP taste sensitivity plays a role in acceptance of certain bitter cruciferous vegetables and Cheese by young children. In addition, taster group differences in acceptance of full-fat milk and intake of discretionary fats seen in girls, suggest that gender-specific environmental factors might interact with genetics to influence fat preferences.

Robert E Smith - One of the best experts on this subject based on the ideXlab platform.

  • volatile organic compounds in foods a five year study
    Journal of Agricultural and Food Chemistry, 2003
    Co-Authors: Mary Ellen Flemingjones, Robert E Smith
    Abstract:

    A purge and trap procedure was used with gas chromatography-mass spectrometry determination to analyze 70 foods for volatile organic compounds (VOCs). The results from analyses over a 5 year period (1996-2000) are reported. VOCs were found in at least one sample of all foods tested, although no single compound was found in each of the foods. The total amount of VOCs found in a single food item over the 5 year period ranged from 24 to 5328 ppb, with creamed corn (canned) the lowest and cheddar Cheese the highest. Benzene was found in all foods except American Cheese and vanilla ice cream. Benzene levels ranged from 1 to 190 ppb, with the highest level found in fully cooked ground beef. Benzene was found in 12 samples of cooked ground beef, with an average of 40 ppb. Benzene levels above 100 ppb were also seen in at least one sample each of a cola (138 ppb), raw bananas (132 ppb), and cole slaw (102 ppb). This compares to a maximum contaminant level of 5 ppb set by the U.S. EPA for drinking water.