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

What Is the Value of Extrinsic Olive Oil Cues in Emerging Markets? Empirical Evidence from the U.S. E-Commerce Retail Market

(2016) Luigi Roselli et al.   Agribusiness

The value of the certifications of origin: a comparison between the Italian olive oil and wine markets

(2016) Luca Cacchiarelli et al.   British Food Journal

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

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

Some like it healthy: Can socio-demographic characteristics serve as predictors for a healthy food choice?

(2015) Caterina Contini et al.   FOOD QUALITY AND PREFERENCE

The Hedonic Price for Italian Red Wine: Do Chemical and Sensory Characteristics Matter?

(2014) Rosella Levaggi et al.   Agribusiness

E-commerce retail of extra virgin olive oil: an hedonic analysis of Italian SMEs supply

(2014) Domenico Carlucci et al.   British Food Journal

European consumer preferences for beef with nutrition and health claims: A multi-country investigation using discrete choice experiments

(2014) Lynn Van Wezemael et al.   FOOD POLICY

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

A Hedonic Analysis of Nutrition and Health Claims on Fruit Beverage Products

(2014) Serena Szathvary et al.   JOURNAL OF AGRICULTURAL ECONOMICS

Healthy Virgin Olive Oil: A Matter of Bitterness

(2013) Paola Vitaglione et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

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

A dynamic product quality evaluation based pricing model for perishable food supply chains

(2012) Xiaojun Wang et al.   OMEGA-INTERNATIONAL JOURNAL OF MANAGEMENT SCIENCE

Pricing strategies for Italian red wine

(2011) Eugenio Brentari et al.   FOOD QUALITY AND PREFERENCE

Responses to extra virgin olive oils in consumers with varying commitment to oils

(2011) Annamaria Recchia et al.   FOOD QUALITY AND PREFERENCE

A modified sorting task to investigate consumer perceptions of extra virgin olive oils

(2010) Metta Santosa et al.   FOOD QUALITY AND PREFERENCE

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