This review aims to assess consumer choices of sustainable fish products, considering a
number of attributes that have been considered in the academic literature on this topic. In …

The presence of some healthy phytochemicals in food can be paired with high bitterness,
and consumers have a widespread avoidance toward bitter-tasting food. This causes a gap …

Livestock products, such as dairy and beef, are increasingly regarded as resource intensive
and concerns are raised about animal welfare and environmental sustainability. As a result …

Milk consumption has been on the decline for decades. Part of the cause for this is due to
changes in consumer behavior and interest in healthy eating. The aim of this study was to …

A large body of literature has supported the idea that both food-intrinsic sensory attributes
(eg, taste, aroma, etc.) and food-extrinsic attributes (eg, origin, health claims etc.) play a …

Over the last few years, the origin of the local product has played a central role in consumer
choices. This study explores what Italian consumers want and look for when purchasing …

This study aims to examine Italian consumer preferences for extra virgin olive oil (EVOO)
enriched with vitamins and to analyze the key drivers that affect consumer choices for this …

In this paper, we study consumer preferences for olive oil across four countries (Denmark,
France, Tunisia, and the US). Based on a large-scale study with olive oil consumers (N …

Terpenes and pentene dimers are less studied volatile organic compounds (VOCs) but are
associated with specific features of extra virgin olive oils (EVOOs). This study aimed to …

Innovation is fundamental for all agri-food companies to increase competitiveness, however
the industrial process of extra virgin olive oil (EVOO) has changed very little over the last few …