Cumulatively, degenerative disease is one of the most fatal groups of diseases, and it
contributes to the mortality and poor quality of life in the world while increasing the economic …

Featured Application Authors are encouraged to provide a concise description of the specific
application or a potential application of the work. This section is not mandatory. Abstract …

Sensory evaluation has traditionally been divided into two clearly defined areas: analytical
tests, aimed at objectively evaluating the sensory characteristics of products, and hedonic …

There is a lack of studies focusing on the chemical compounds involved in quality
perception. The present work combines both sensory and chemical approaches with the …

The literature on food economics has extensively analyzed consumer preferences for extra-
virgin olive oil attributes. In order to summarize and systematize the information gained in …

Evaluation is central to human experience, and multiple literatures have studied it. This
article pulls from research on attitudes, human and nonhuman mating preferences …

The present study aims at evaluating the effect of culture and level of expertise on the
perception of wine intrinsic quality. Therefore, regular consumers (108) and experts (119) …

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 …

An olive pomace (pâté) obtained from virgin olive oil production, was used for the fortification
of pasta, bread, and granola bar. For each food, a control (without pâté) and a fortified …

A generic descriptive analysis using 11 judges provided 16 sensory attributes that described
the aroma, flavor, and texture characteristics of 7 nectarine and peach cultivars selected for …