This studyexamines the hybridizationof ethnic cultures in the U.S., using rice products as a case in point. The paper presents and analyzesphotographic observations of various brands of ricefrom six cultures in local stores in an American Midwestern city. The analysis of the rice brands helps us understand the first and the third of the three levels of hybridity. The firstlevel hybridity, or me...

Own-brand and Cross-brand Retail Pass-through In this paper we describe the pass-through behavior of a major US supermarket chain for 78 products across 11 categories. Our data set includes retail prices and wholesale prices for stores in 15 retail price zones for a one-year period. For the empirical model, we use a reduced-form approach that focuses directly on equilibrium prices as a function...

 In this study the quality of Omani and United Arab Emirates bottled water brands which are sold in Oman were assessed by comparing the chemical composition indicated on manufacturer’s label with local and international bottled water standards. Results indicated that all the bottled water brands are complying with local and international standards. According to piper diagram, t...

The presence of several minor compounds, such as biophenols, are associated with the quality, health benefits and sensory characteristics olive oil. objectives this study were to compare profile individual phenolic compounds major brands oils produced in Iran correlate polar biophenolic sensorial properties finally discriminate samples. In order define similarities differences between Iranian v...

The term ‘cool’ is widely used expression in popular culture. This word is prefixed liberally with anything including people, behavior, place and brands. Notwithstanding ambiguity about what it stands there is complete clarity that it certainly adds value. ‘Cool’ in this perspective is precious resource which can be used in brand building. The authors’ exploration into its genesis and meaning r...

The mold flora of certain frozen pastries and chicken pies was investigated. Molds were determined qualitatively or quantitatively, or both, by preparing pour plates of the blended product and incubating the plates at various temperatures. The mesophilic fungal flora developed on plates incubated at 10 and 20 C, whereas psychrophilic fungi were obtained on plates incubated at 0 and 5 C. About 2...