Innovation in traditional foods: A laboratory experiment on consumers’ acceptance of extra-virgin olive oil extracted through ultrasounds

Consumers’ Perceptions and Preferences for Bitterness in Vegetable Foods: The Case of Extra-Virgin Olive Oil and Brassicaceae—A Narrative Review

(2019) Carla Cavallo et al.   Nutrients

Industrial Ultrasound Applications in The Extra-Virgin Olive Oil Extraction Process: History, Approaches, and Key Questions

(2019) Clodoveo   Foods

Understanding product differentiation failures: The role of product knowledge and brand credence in olive oil markets

(2018) Melania Salazar-Ordóñez et al.   FOOD QUALITY AND PREFERENCE

Consumers' willingness to buy innovative traditional food products: The case of extra-virgin olive oil extracted by ultrasound

(2018) Luigi Roselli et al.   FOOD RESEARCH INTERNATIONAL

The effects of person-related and environmental factors on consumers' decision-making in agri-food markets: The case of olive oils

(2018) Melania Salazar-Ordóñez et al.   FOOD RESEARCH INTERNATIONAL

High power ultrasound frequency for olive paste conditioning: Effect on the virgin olive oil bioactive compounds and sensorial characteristics

(2018) Mohamed Aymen Bejaoui et al.   Innovative Food Science & Emerging Technologies

Measuring food preferences through experimental auctions: A review

(2018) Riccardo Vecchio et al.   FOOD RESEARCH INTERNATIONAL

Information and order of information effects on consumers’ acceptance and valuation for genetically modified edamame soybean

(2018) Ji Yong Lee et al.   PLoS One

High Power Ultrasound: Impact on Olive Paste Temperature, Malaxation Time, Extraction Efficiency, and Characteristics of Extra Virgin Olive Oil

(2017) Basheer M. Iqdiam et al.   Food and Bioprocess Technology

Consumer valuation of information about food safety achieved using biotechnology: Evidence from new potato products

(2017) Jonathan R. McFadden et al.   FOOD POLICY

Are health claims a useful tool to segment the category of extra-virgin olive oil? Threats and opportunities for the Italian olive oil supply chain

(2017) Luigi Roselli et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Engineering design and prototype development of a full scale ultrasound system for virgin olive oil by means of numerical and experimental analysis

(2017) Maria Lisa Clodoveo et al.   ULTRASONICS SONOCHEMISTRY

Developments in the design and construction of continuous full-scale ultrasonic devices for the EVOO industry

(2016) Riccardo Amirante et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Consumer acceptability of coffee as affected by situational conditions and involvement

(2016) Soo-Eon Kim et al.   FOOD QUALITY AND PREFERENCE

Some like it organic, some like it purple and some like it ancient: Consumer preferences and WTP for value-added attributes in whole grain bread

(2016) Ramona Teuber et al.   FOOD QUALITY AND PREFERENCE

Continuous conditioning of olive paste by high power ultrasounds: Response surface methodology to predict temperature and its effect on oil yield and virgin olive oil characteristics

(2016) Mohamed Aymen Bejaoui et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

New product failure: Five potential sources discussed

(2016) Garmt Dijksterhuis   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Market values for olive oil attributes in Chile: a hedonic price function

(2015) Rodrigo Romo Muñoz et al.   British Food Journal

Continuous high power ultrasound treatment before malaxation, a laboratory scale approach: Effect on virgin olive oil quality criteria and yield

(2015) Mohamed Aymen Bejaoui et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Sensory expectations based on product-extrinsic food cues: An interdisciplinary review of the empirical evidence and theoretical accounts

(2015) Betina Piqueras-Fiszman et al.   FOOD QUALITY AND PREFERENCE

Definitions and potential health benefits of the Mediterranean diet: views from experts around the world

(2014) Antonia Trichopoulou et al.   BMC Medicine

In the ancient world, virgin olive oil was called “liquid gold” by Homer and “the great healer” by Hippocrates. Why has this mythic image been forgotten?

(2014) Maria Lisa Clodoveo et al.   FOOD RESEARCH INTERNATIONAL

Cross-cultural perception of six commercial olive oils: A study with Spanish and US consumers

(2014) L Vázquez-Araújo et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Ultrasound-assisted extraction of virgin olive oil to improve the process efficiency

(2013) Maria Lisa Clodoveo et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Innovations in traditional foods: Impact on perceived traditional character and consumer acceptance

(2013) Filiep Vanhonacker et al.   FOOD RESEARCH INTERNATIONAL

New advances in the development of innovative virgin olive oil extraction plants: Looking back to see the future

(2013) Maria Lisa Clodoveo   FOOD RESEARCH INTERNATIONAL

Evaluating bottles and labels versus tasting the oils blind: Effects of packaging and labeling on consumer preferences, purchase intentions and expectations for extra virgin olive oil

(2013) Claudia Delgado et al.   FOOD RESEARCH INTERNATIONAL

Working towards the development of innovative ultrasound equipment for the extraction of virgin olive oil

(2013) Maria Lisa Clodoveo et al.   ULTRASONICS SONOCHEMISTRY

Understanding apple consumers’ expectations in terms of likes and dislikes. Use of comment analysis in a cross-cultural study

(2012) M.V. Galmarini et al.   APPETITE

Cross-cultural conceptualization of the words Traditional and Innovation in a food context by means of sorting task and hedonic evaluation

(2012) Luis Guerrero et al.   FOOD QUALITY AND PREFERENCE

Applications of ultrasound in analysis, processing and quality control of food: A review

(2012) T.S. Awad et al.   FOOD RESEARCH INTERNATIONAL

Ultrasonics in food processing

(2012) Jayani Chandrapala et al.   ULTRASONICS SONOCHEMISTRY

Consumers' preferences for geographical origin labels: evidence from the Canadian olive oil market

(2011) L. Menapace et al.   EUROPEAN REVIEW OF AGRICULTURAL ECONOMICS

Cue-Based Decision Making. A new framework for understanding the uninvolved food consumer

(2010) Robert P. Hamlin   APPETITE

Do chain goals match consumer perceptions? the case of the traditional food sector in selected European Union countries

(2010) Adrienn Molnár et al.   Agribusiness

How European consumers define the concept of traditional food: evidence from a survey in six countries

(2010) Filiep Vanhonacker et al.   Agribusiness

The relative influence of packaging, labelling, branding and sensory attributes on liking and purchase intent: Consumers differ in their responsiveness

(2010) Simone Mueller et al.   FOOD QUALITY AND PREFERENCE

Innovation in traditional food products in Europe: Do sector innovation activities match consumers’ acceptance?

(2010) Bianka Kühne et al.   FOOD QUALITY AND PREFERENCE

General image and attribute perceptions of traditional food in six European countries

(2010) Valérie Lengard Almli et al.   FOOD QUALITY AND PREFERENCE

Applications of ultrasound in food technology: Processing, preservation and extraction

(2010) Farid Chemat et al.   ULTRASONICS SONOCHEMISTRY

Association between traditional food consumption and motives for food choice in six European countries

(2009) Zuzanna Pieniak et al.   APPETITE

Effect of the region of origin on the perceived quality of olive oil: An experimental approach using a control group

(2009) S. Dekhili et al.   FOOD QUALITY AND PREFERENCE

Food choices: What do we learn from combining sensory and economic experiments?

(2009) P. Combris et al.   FOOD QUALITY AND PREFERENCE

Perception of traditional food products in six European regions using free word association

(2009) Luis Guerrero et al.   FOOD QUALITY AND PREFERENCE

Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study

(2008) Luis Guerrero et al.   APPETITE

Food Values

(2008) Jayson L. Lusk et al.   AMERICAN JOURNAL OF AGRICULTURAL ECONOMICS

Consumer research: creating a solid base for innovative strategies

(2008) H MOSKOWITZ et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Ultrasonic innovations in the food industry: From the laboratory to commercial production

(2007) Alex Patist et al.   Innovative Food Science & Emerging Technologies