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Biofortification (Se): Does it increase the content of phenolic compounds in virgin olive oil (VOO)?

Roberto D’Amato, Primo Proietti,  [ ... ], Roberto Selvaggini

Heterogeneity and nonlinearity in consumers’ preferences: An application to the olive oil shopping behavior in Chile

Rodrigo Alejandro Romo-Muñoz, Juan Hernán Cabas-Monje, Héctor Manuel Garrido-Henrríquez, José María Gil

Climatic drivers of Verticillium dahliae occurrence in Mediterranean olive-growing areas of southern Spain

Juan M. Requena-Mullor, Jose Manuel García-Garrido, Pedro Antonio García, Estefanía Rodríguez

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