A comparative study of the main international extra virgin olive oil competitions: Their impact on producers and consumers

Effect of Religious and Cultural Information of Olive Oil on Consumer Behavior: Evidence from Japan

(2020) Tamaki Kitagawa et al.   Sustainability

Organic Food Consumption: The Relevance of the Health Attribute

(2020) Giuseppina Rizzo et al.   Sustainability

Branding influence on consumer behaviour regarding olive oil

(2019) Sotiria Baziana et al.   OUTLOOK ON AGRICULTURE

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

Headspace Solid-Phase Microextraction–Gas Chromatography–Mass Spectrometry Quantification of the Volatile Profile of More than 1200 Virgin Olive Oils for Supporting the Panel Test in Their Classification: Comparison of Different Chemometric Approaches

(2019) Lorenzo Cecchi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

An empirical framework to study food labelling fraud: an application to the Italian extra‐virgin olive oil market

(2019) Francesco Bimbo et al.   AUSTRALIAN JOURNAL OF AGRICULTURAL AND RESOURCE ECONOMICS

Sensory evaluation of high-quality virgin olive oil: panel analysis versus consumer perception

(2018) Gabriel D Fernandes et al.   Current Opinion in Food Science

Extra-virgin olive oil: are consumers provided with the sensory quality they want? A hedonic price model with sensory attributes

(2017) Carla Cavallo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Official quality controls and the fight against fraud in the olive oil sector in Catalonia. Results 2011–2014

(2016) G. Cugat et al.   GRASAS Y ACEITES

Do consumers recognize the positive sensorial attributes of extra virgin olive oils related with their composition? A case study on conventional and organic products

(2015) Sara Barbieri et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Quantitative Measurement of Major Secoiridoid Derivatives in Olive Oil Using qNMR. Proof of the Artificial Formation of Aldehydic Oleuropein and Ligstroside Aglycon Isomers

(2014) Evangelia Karkoula et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Sensory analysis and consumer acceptance of 140 high-quality extra virgin olive oils

(2013) Enrico Valli et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Direct Measurement of Oleocanthal and Oleacein Levels in Olive Oil by Quantitative 1H NMR. Establishment of a New Index for the Characterization of Extra Virgin Olive Oils

(2012) Evangelia Karkoula et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Internal and External Quality Mapping as a New Approach to the Evaluation of Sensory Quality - a Case Study with Olive Oil

(2012) Claudia Delgado et al.   JOURNAL OF SENSORY STUDIES

How do consumer hedonic ratings for extra virgin olive oil relate to quality ratings by experts and descriptive analysis ratings?

(2010) Claudia Delgado et al.   FOOD QUALITY AND PREFERENCE