Unstructured Zitierung

Atkinson, R., & Flint, J. (2001). Accessing hidden and hard-to-reach populations: Snowball research strategies. Social Research Update, 1-4.

Unstructured Zitierung

Ben Ali, S., Ben Hassine, K., & Mtimet, N. (2022). Market Segmentation Using Intrinsic Product Attributes: Evidence From the Tunisian Olive Oil Market. Journal of International Food & Agribusiness Marketing, 35(4), 487-507. Doi:

https://doi.org/10.1080/08974438.2021.2022555.

Unstructured Zitierung

Ben-Hassine, K., Taamalli, A., Rezig, L., Yangui, I., Benincasa, C., Malouche, D., Kamoun, N., & Mnif, W. (2022). Effect of processing technology on chemical, sensory, and consumers’ hedonic rating of seven olive oil varieties. Food Science & Nutrition, 10(3), 863-878. Doi:

https://doi.org/10.1002/fsn3.2717.

Unstructured Zitierung

Boncinelli, F., Contini, C., Romano, C., Scozzafava, G., & Casini, L. (2017). Territory, environment, and healthiness in traditional food choices: insights into consumer heterogeneity. International Food and Agribusiness Management Review, 20(1), 143-158. Doi:

https://doi.org/10.22434/IFAMR2015.0177.

Unstructured Zitierung

Bou Fakhreddine, L., & Sánchez, M. (2023). The interplay between health claims and sensory attributes in determining consumers’ purchase intentions for extra virgin olive oil. Food Quality and Preference, 106, 104819. Doi:

https://doi.org/10.1016/j.foodqual.2023.104819.

Unstructured Zitierung

Bou Fakhreddine, L., Martínez, M. G., Sánchez, M., & Schnettler, B. (2023). Consumers’ willingness to pay for health claims during the COVID-19 pandemic: A moderated mediation analysis. Journal of Agriculture and Food Research, 11, 100523. Doi:

https://doi.org/10.1016/j.jafr.2023.100523.

Unstructured Zitierung

Carlucci, A. (2001). Analisi sensoriale dei prodotti alimentari. In Corso per tecnici degustatori d’olio extravergine e vergine d’oliva.

Unstructured Zitierung

Casini, L., Contini, C., Marinelli, N., Romano, C., & Scozzafava, G. (2014). Nutraceutical olive oil: does it make the difference? Nutrition & Food Science, 44(6), 586-600. Doi:

https://doi.org/10.1108/NFS-09-2013-0102.

Unstructured Zitierung

Chrysochou, P., Tiganis, A., Trabelsi Trigui, I., & Grunert, K. G. (2022). A cross-cultural study on consumer preferences for olive oil. Food Quality and Preference, 97, 104460. Doi:

https://doi.org/10.1016/j.foodqual.2021.104460.

Unstructured Zitierung

Cicerale, S., Liem, G., & Keast, R. S. J. (2016). Consumer Perception, Attitudes, Liking and Preferences for Olive Oil. In Products from Olive Tree. InTech. Doi:

https://doi.org/10.5772/64554.

Unstructured Zitierung

Cronbach, L. J. (1951). Coefficient Alpha and the Internal Structure of Tests. Psychometrika, 16(3), 297-334. Doi:

https://doi.org/10.1007/BF02310555.

Unstructured Zitierung

De Gennaro, B. C., Roselli, L., Bimbo, F., Carlucci, D., Cavallo, C., Cicia, G., Del Giudice, T., Lombardi, A., Paparella, A., & Vecchio, R. (2021). Do Italian consumers value health claims on extra-virgin olive oil? Journal of Functional Foods, 81, 104461. Doi:

https://doi.org/10.1016/j.jff.2021.104461.

Unstructured Zitierung

Del Giudice, T., Cavallo, C., Caracciolo, F., & Cicia, G. (2015). What attributes of extra virgin olive oil are really important for consumers: a meta-analysis of consumers’ stated preferences. Agricultural and Food Economics, 3(1), 20. Doi:

https://doi.org/10.1186/s40100-015-0034-5.

Unstructured Zitierung

Delgado, C., & Guinard, J. (2011). Sensory Properties of Californian and Imported Extra Virgin Olive Oils. Journal of Food Science, 76(3). Doi:

https://doi.org/10.1111/j.1750-3841.2011.02040.x.

Unstructured Zitierung

Di Vita, G., D’Amico, M., La Via, G., & Caniglia, E. (2013). Quality Perception of PDO extra-virgin Olive Oil: Which attributes most influence Italian consumers? Agricultural Economics Review, 14(2), 46-58. Doi: 10.22004/ag.econ.253544.

Unstructured Zitierung

Donoghue, S., Wilken-Jonker, I., Steffens, F. E., & Kirsten, J. F. (2021). South African consumers’ willingness to pay a premium for Karoo Lamb: The influence of subjective and objective knowledge, label information and demographics. Journal of Retailing and Consumer Services, 63, 102664. Doi:

https://doi.org/10.1016/j.jretconser.2021.102664.

Unstructured Zitierung

dos Santos, A. N., dos Santos e Silva, M., Silva, V. D. M., & Fante, C. A. (2023). Consumers of Extra Virgin Olive Oil perceive sensory attributes in the same way as trained panelists?. Food Analytical Methods, 16, 1203-1214. Doi:

https://doi.org/10.1007/s12161-023-02494-5.

Unstructured Zitierung

Emerson, R. W. (2015). Convenience Sampling, Random Sampling, and Snowball Sampling: How Does Sampling Affect the Validity of Research? Journal of Visual Impairment & Blindness, 109(2), 164-168. Doi:

https://doi.org/10.1177/0145482X1510900215.

Unstructured Zitierung

Flynn, L. R., & Goldsmith, R. E. (1999). A short, reliable measure of subjective knowledge. Journal of Business Research, 46(1), 57-66.

https://doi.org/10.1016/S0148-2963(98)00057-5

Unstructured Zitierung

Galati, A., Tulone, A., Moavero, P., & Crescimanno, M. (2019). Consumer interest in information regarding novel food technologies in Italy: The case of irradiated foods. Food Research International, 119, 291-296. Doi:

https://doi.org/10.1016/j.foodres.2019.01.065.

Unstructured Zitierung

Gámbaro, A., Ellis, A. C., & Prieto, V. (2013). Influence of Subjective Knowledge, Objective Knowledge and Health Consciousness on Olive Oil Consumption – A Case Study. Food and Nutrition Sciences, 04(04), 445-453. Doi:

https://doi.org/10.4236/fns.2013.44057.

Unstructured Zitierung

Garrido-Castro, E., Murgado-Armenteros, E. M., & Torres-Ruiz, F. J. (2021). How can consumer involvement be changed through communication campaigns? An information content choice model applied to the olive oil case. British Food Journal, 123(11), 3672-3688. Doi:

https://doi.org/10.1108/BFJ-11-2020-1059.

Unstructured Zitierung

Grunert, K. G. (2002). Current issues in the understanding of consumer food choice. Trends in Food Science & Technology, 13(8), 275-285. Doi:

https://doi.org/10.1016/S0924-2244(02)00137-1.

Unstructured Zitierung

Guedes de Melo, B., Dutra, M. B. L., & Brandão, N. A. (2021). Effect of packaging characteristics on the consumer decision-making process of extra virgin olive oils. South Florida Journal of Development, 2(3), 4591-4608. Doi:

https://doi.org/10.46932/sfjdv2n3-060.

Unstructured Zitierung

Gujarati, D., & Porter, D. (2009). Basic Econometrics. New York: McGraw-Hill/Irwin.

Unstructured Zitierung

Hilton, A. (2023). Quality and Genuineness in the World of Sicilian Olive Oil. Gastronomica, 23(1), 38-50. Doi:

https://doi.org/10.1525/gfc.2023.23.1.38.

Unstructured Zitierung

Hodos, N., Cano, A., Berrondo, V., & Gámbaro, A. (2025). Role of Subjective Knowledge in the Description of Virgin Olive Oil Using the Rata Methodology. Journal of Sensory Studies, 40(1), e70011. Doi:

https://doi.org/10.1111/joss.70011.

Unstructured Zitierung

Ilak Peršurić, A. S. (2020). Segmenting Olive Oil Consumers Based on Consumption and Preferences toward Extrinsic, Intrinsic and Sensorial Attributes of Olive Oil. Sustainability, 12(16), 6379. Doi:

https://doi.org/10.3390/su12166379.

Unstructured Zitierung

IlSicilia (2022). Sicilia, tra le regioni europee con bassi livelli di istruzione dell’obbligo. -- <a href="https://ilsicilia.it/sicilia-tra-le-regioni-europee-con-bassi-livelli-diistruzione-dellobbligo/">https://ilsicilia.it/sicilia-tra-le-regioni-europee-con-bassi-livelli-diistruzione-dellobbligo/</a>.

Unstructured Zitierung

IOC (2005). Metodo per la valutazione organolettica dell’olio di oliva extra vergine a denominazione d’origine. -- <a href="https://www.internationaloliveoil.org/wp-content/uploads/2019/11/COI-T.20-Doc.-N.22-2005-It-1.pdf">https://www.internationaloliveoil.org/wp-content/uploads/2019/11/COI-T.20-Doc.-N.22-2005-It-1.pdf</a>.

Unstructured Zitierung

ISMEA (2024). Olio d’Oliva: Scheda di settore. Istituto di Servizi per il Mercato Agricolo Alimentare. -- <a href="https://www.ismeamercati.it/olio-oliva">https://www.ismeamercati.it/olio-oliva</a>.

Unstructured Zitierung

Kline, R. B. (2023). Principles and Practice of Structural Equation Modeling. 5th ed. New York: Guilford press.

Unstructured Zitierung

Lanfranchi, M., & Giannetto, C. (2012). Olive-Growing in Italy: Economic and Multifunctional Aspects. International Journal of Academic Research in Accounting, Finance and Management Sciences, 2(1), 282-292.

Unstructured Zitierung

Lombardi, A., Carlucci, D., Cavallo, C., De Gennaro, B., Del Giudice, T., Giannoccaro, G., Paparella, A., Roselli, L., Vecchio, R., & Cicia, G. (2021). Do consumers understand health claims on extra-virgin olive oil? Food Research International, 143, 110267. Doi:

https://doi.org/10.1016/j.foodres.2021.110267.

Unstructured Zitierung

Macchi, L. (2024). Average size of households in Italy 2023, by region. -- <a href="https://www.statista.com/statistics/569360/average-size-of-households-in-italy-by-region/">https://www.statista.com/statistics/569360/average-size-of-households-in-italy-by-region/</a>.

Unstructured Zitierung

Macchi, L. (2025). Average annual gross salary in Italy in 2024, by region. -- <a href="https://www.statista.com/statistics/708972/average-annual-nominal-wages-ofemployees-italy-by-region/">https://www.statista.com/statistics/708972/average-annual-nominal-wages-ofemployees-italy-by-region/</a>.

Unstructured Zitierung

Mtimet, N., Zaibet, L., Zairi, C., & Hzami, H. (2013). Marketing Olive Oil Products in the Tunisian Local Market: The Importance of Quality Attributes and Consumers’ Behavior. Journal of International Food & Agribusiness Marketing, 25(2), 134-145. Doi:

https://doi.org/10.1080/08974438.2013.736044.

Unstructured Zitierung

Mustapa, M. A. C., Baba, Y., Kallas, Z., Garcia, M. B., Gonzalez, C. E., & López-Mas, L. (2025). Consumers’ attitudes toward and willingness to pay for organic aquaculture products: Evidence from Spain. Aquaculture, 599, 742126. Doi:

https://doi.org/10.1016/j.aquaculture.2025.742126.

Unstructured Zitierung

Noy, C. (2008). Sampling Knowledge: The Hermeneutics of Snowball Sampling in Qualitative Research. International Journal of Social Research Methodology, 11(4), 327-344. Doi:

https://doi.org/10.1080/13645570701401305.

Unstructured Zitierung

Perito, M. A., Sacchetti, G., Di Mattia, C. D., Chiodo, E., Pittia, P., Saguy, I. S., & Cohen, E. (2019). Buy Local! Familiarity and Preferences for Extra Virgin Olive Oil of Italian Consumers. Journal of Food Products Marketing, 25(4), 462-477. Doi:

https://doi.org/10.1080/10454446.2019.1582395.

Unstructured Zitierung

Pichierri, M., Peluso, A. M., Pino, G., & Guido, G. (2020). Communicating the health value of extra-virgin olive oil: an investigation of consumers’ responses to health claims. British Food Journal, 123(2), 492-508. Doi:

https://doi.org/10.1108/BFJ-03-2020-0198.

Unstructured Zitierung

Pichierri, M., Peluso, A. M., Pino, G., & Guido, G. (2021). Health claims’ text clarity, perceived healthiness of extra-virgin olive oil, and arousal: An experiment using FaceReader. Trends in Food Science & Technology, 116, 1186-1194. Doi:

https://doi.org/10.1016/j.tifs.2021.05.032.

Unstructured Zitierung

Pieniak, Z., Aertsens, J., & Verbeke, W. (2010). Subjective and objective knowledge as determinants of organic vegetables consumption. Food Quality and Preference, 21(6), 581-588. Doi:

https://doi.org/10.1016/j.foodqual.2010.03.004.

Unstructured Zitierung

Polenzani, B., Riganelli, C., & Marchini, A. (2020). Sustainability perception of local extra virgin olive oil and consumers’ attitude: A new Italian perspective. Sustainability, 12(3), 920. Doi:

https://doi.org/10.3390/su12030920.

Unstructured Zitierung

Rabail, R., Khalid, A. R., Mousavi Khaneghah, A., Manzoor, M. F., Abdi, G., & Aadil, R. M. (2025). Biosafety assessment of edible oil blended from flax, coconut, sunflower, and olive oils in healthy Sprague Dawley rats. Journal of Agriculture and Food Research, 20, 101768. Doi:

https://doi.org/10.1016/j.jafr.2025.101768.

Unstructured Zitierung

Rai, K., Chaudhuri, R., Chatterjee, S., Vrontis, D., & Galati, A. (2024). Digital innovation and automation of business processes using quick response code: advancing the means-end chain theory. Business Process Management Journal, 31(5), 1836-1861. Doi:

https://doi.org/10.1108/BPMJ-05-2024-0339.

Unstructured Zitierung

Recchia, A., Monteleone, E., & Tuorila, H. (2012). Responses to extra virgin olive oils in consumers with varying commitment to oils. Food Quality and Preference, 24(1), 153-161. Doi:

https://doi.org/10.1016/j.foodqual.2011.10.009.

Unstructured Zitierung

Roininen, K., Lähteenmäki, L., & Tuorila, H. (1999). Quantification of Consumer Attitudes to Health and Hedonic Characteristics of Foods. Appetite, 33(1), 71-88. Doi:

https://doi.org/10.1006/appe.1999.0232.

Unstructured Zitierung

Salazar-Ordóñez, M., Rodríguez-Entrena, M., Cabrera, E. R., & Henseler, J. (2018). Survey data on consumer behaviour in olive oil markets: The role of product knowledge and brand credence. Data in Brief, 18, 1750-1757. Doi:

https://doi.org/10.1016/j.dib.2018.04.084.

Unstructured Zitierung

Scoditti, E., Capurso, C., Capurso, A., & Massaro, M. (2014). Vascular effects of the Mediterranean diet – Part II: Role of omega-3 fatty acids and olive oil polyphenols. Vascular Pharmacology, 63(3), 127-134. Doi:

https://doi.org/10.1016/j.vph.2014.07.001.

Unstructured Zitierung

Senaviratna, N. A. M. R., & Cooray, T. M. J. A. (2019). Diagnosing multicollinearity of logistic regression model. Asian Journal of Probability and Statistics, 5(2), 1-9. Doi:

https://doi.org/10.9734/ajpas/2019/v5i230132.

Unstructured Zitierung

Serreli, G., Boronat, A., De la Torre, R., Rodriguez-Moratò, J., & Deiana, M. (2024). Cardiovascular and Metabolic Benefits of Extra Virgin Olive Oil Phenolic Compounds: Mechanistic Insights from In Vivo Studies. Cells, 13(18), 1555. Doi:

https://doi.org/10.3390/cells13181555.

Unstructured Zitierung

Shaalan, A., Khatib, A. Al, Sakr, S., & Sheet, I. (2024). Assessing the Knowledge and Purchasing Behavior of Consumers towards Olive Oil in Lebanon. Journal of Food Quality and Hazards Control, 11(1), 47-58. Doi:

https://doi.org/10.18502/jfqhc.11.1.14995.

Unstructured Zitierung

Vázquez-Araújo, L., Adhikari, K., Chambers, E., Chambers, D., & Carbonell-Barrachina, A. (2015). Cross-cultural perception of six commercial olive oils: A study with Spanish and US consumers. Food Science and Technology International, 21(6), 454-466. Doi:

https://doi.org/10.1177/1082013214543806.

Unstructured Zitierung

Zanchini, R., Di Vita, G., Spina, D., De Luca, A. I., & D’Amico, M. (2022). Eliciting Consumers’ Health Consciousness and Price-Related Determinants for Polyphenol‐Enriched Olive Oil. NJAS: Impact in Agricultural and Life Sciences, 94(1), 47-79. Doi:

https://doi.org/10.1080/27685241.2022.2108733.