Results 51 to 60 of about 13,661 (227)
Journal of Chemistry, 2016 Extra virgin olive oil shelf-life could be defined as the length of time under normal storage conditions within which no off-flavours or defects are developed and quality parameters such as peroxide value and specific absorbance are retained within ...
Claudia Guillaume, Leandro Ravetti
doaj +1 more source
Blockchain and Food Trust: Will Consumers Pay More?
Sustainable Development, EarlyView.ABSTRACT Blockchain is increasingly used in agri‐food supply chains to make products more transparent and trustworthy. Yet, in countries like Italy, where certifications such as PDO, PGI, and organic labels already shape consumer confidence, its added value is still unclear.
Federico Modica +3 more
wiley +1 more source
, 2023 Only extra virgin olive oils (EVOOsor VOOs), can be commercialized, being their classification dependent on the fulfillment of a set of legal ...
Pereira, José Alberto +3 more
core
Identification of tetrahydrogeranylgeraniol and dihydrogeranylgeraniol in extra virgin olive oil [PDF]
, 2018 Olive oil contains many different compounds which are responsible for its nutritional and sensorial value. However, some compounds present in olive oil at very low amounts have not yet been identified. Here, the detection of tetrahydrogeranylgeraniol and
Mariani, C. +7 more
core +1 more source
Consumers (dis)preference for bitterness in extra virgin olive oil: A field experiment
, 2020 Globally, bitterness in food is not a preferred attribute by consumers, for several reasons. In the case of Extra Virgin Olive Oil its presence is fundamental as it is a healthiness indicator, being strictly linked to the antioxidant content. The current
Cicia G. +5 more
core +2 more sources
Sustainable Development, EarlyView.ABSTRACT This study examines olive oil tourism as an experiential form of cultural tourism that enhances extra virgin olive oil (EVOO), olive‐growing heritage, and rural territories. Adopting a demand‐side perspective, it investigates consumers' awareness, motivations, and behavioral intentions related to oleotourism activities. An online survey of 511
Caterina Sciortino +6 more
wiley +1 more source
Characterization and Comparison of Extra Virgin Olive Oils of Turkish Olive Cultivars
Molecules, 2023 Extra virgin olive oils (EVOOs) obtained from five Turkish olive cultivars widely produced in the Aegean and Marmara regions were investigated based on their total antioxidant capacity (TAC), total phenolic content (TPC), pigment contents, fatty acid (FA) profiles, phenolic compounds (PC), volatile compounds (VC), and sensory properties.
openaire +4 more sources
Economic Anthropology, EarlyView.ABSTRACT In the Chinese kimchi industry, manufacturers employ product names, photographs, and logistical strategies to promote their kimchi's “Koreanness.” So, what makes their kimchi “Korean,” and how does its Koreanness formulate kimchi's commodity value?
Heangjin Park
wiley +1 more source
A Case Report of Possible Health Benefits of Extra Virgin Olive Oil
The Scientific World Journal, 2003 The literature on the chemical analysis of cooking oils suggests that the cholesterol-reducing effect may well be due to the antioxidant agents rather than unsaturated fats. Furthermore, antioxidant agents are present in extra virgin olive oil and not in
Said Shahtahmasebi +1 more
doaj +1 more source
Competitive diplomacy in bargaining and war
American Journal of Political Science, EarlyView.Abstract War is often viewed as a bargaining problem. However, prior to bargaining, countries can vie for leverage by expending effort on diplomacy. This article presents a dynamic model of conflict where agenda‐setting power is endogenous to pre‐bargaining diplomatic competition.
Joseph J. Ruggiero
wiley +1 more source