Artykuły w czasopismach na temat „Protected designation of origin”
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Ilková, Zuzana. "Rights to Designaton Focusing on Protected Designations and Geographical Indications of Agricultural Products and Foodstuffs". EU agrarian Law 3, nr 2 (2.02.2015): 55–60. http://dx.doi.org/10.2478/eual-2014-0008.
Pełny tekst źródłaUcuncuoglu, Didar. "Geographical Indications and Designations of Origin linked Agricultural Products: Current Statistics from Turkey". Turkish Journal of Agriculture - Food Science and Technology 8, nr 4 (27.04.2020): 957–59. http://dx.doi.org/10.24925/turjaf.v8i4.957-959.3214.
Pełny tekst źródłaGalán-Soldevilla, H., i P. Ruiz Pérez-Cacho. "Panel training programme for the Protected Designation of Origin “Aceituna Aloreña de Malaga”". Grasas y Aceites 63, nr 1 (24.01.2012): 109–17. http://dx.doi.org/10.3989/gya.072211.
Pełny tekst źródłaAlessandro Scuderi i Biagio Pecorino. "PROTECTED DESIGNATION OF ORIGIN (PDO) AND PROTECTED GEOGRAPHICAL INDICATION (PGI) ITALIAN CITRUS PRODUCTIONS". Acta Horticulturae, nr 1065 (styczeń 2015): 1911–18. http://dx.doi.org/10.17660/actahortic.2015.1065.245.
Pełny tekst źródłaMandrile, Luisa, Giuseppe Zeppa, Andrea Mario Giovannozzi i Andrea Mario Rossi. "Controlling protected designation of origin of wine by Raman spectroscopy". Food Chemistry 211 (listopad 2016): 260–67. http://dx.doi.org/10.1016/j.foodchem.2016.05.011.
Pełny tekst źródłaGroot, Etiénne, i Luis Miguel Albisu. "PREFERRED ATTRIBUTES OF PEACHES WITH PROTECTED DESIGNATION OF ORIGIN CALANDA". New Medit XVII, nr 2 (15.06.2018): 73–84. http://dx.doi.org/10.30682/nm1802f.
Pełny tekst źródłaEspejel, Joel, Carmina Fandos i Carlos Flavián. "Spanish Air-Cured Ham with Protected Designation of Origin (PDO)". Journal of International Food & Agribusiness Marketing 19, nr 4 (5.09.2007): 5–30. http://dx.doi.org/10.1300/j047v19n04_02.
Pełny tekst źródłaMir-Marqués, Alba, Cristina Elvira-Sáez, M. Luisa Cervera, Salvador Garrigues i Miguel de la Guardia. "Authentication of protected designation of origin artichokes by spectroscopy methods". Food Control 59 (styczeń 2016): 74–81. http://dx.doi.org/10.1016/j.foodcont.2015.05.004.
Pełny tekst źródłaBérard, Laurence, François Casabianca, Marie-Christine Montel, Claire Agabriel i Rémi Bouche. "Salers Protected Designation of Origin cheese, France. The diversity and paradox of local knowledge in geographical indications". Culture & History Digital Journal 5, nr 1 (30.06.2016): e006. http://dx.doi.org/10.3989/chdj.2016.006.
Pełny tekst źródłaMandrinos, Symeon, Abdullah Al Mamun, Anis Amira Binti AB Rahman i Nik Malini Binti Nik Mahdi. "The Factors Determining Export Rationale of Protected Designation of Origin Companies". Journal of Entrepreneurship and Business 3, nr 2 (30.12.2015): 64–73. http://dx.doi.org/10.17687/jeb.0302.06.
Pełny tekst źródłaGonzálvez, A., A. Llorens, M. L. Cervera, S. Armenta i M. de la Guardia. "Elemental fingerprint of wines from the protected designation of origin Valencia". Food Chemistry 112, nr 1 (styczeń 2009): 26–34. http://dx.doi.org/10.1016/j.foodchem.2008.05.043.
Pełny tekst źródłaDanezis, G. P., A. C. Pappas, E. Tsiplakou, E. C. Pappa, M. Zacharioudaki, A. S. Tsagkaris, C. A. Papachristidis, K. Sotirakoglou, G. Zervas i C. A. Georgiou. "Authentication of Greek Protected Designation of Origin cheeses through elemental metabolomics". International Dairy Journal 104 (maj 2020): 104599. http://dx.doi.org/10.1016/j.idairyj.2019.104599.
Pełny tekst źródłaAbbatangelo, Marco. "MOX Sensors to Ensure Suitable Parameters of Grated Parmigiano Reggiano Cheese". Proceedings 14, nr 1 (19.06.2019): 38. http://dx.doi.org/10.3390/proceedings2019014038.
Pełny tekst źródłaWegnez, Attaché Marc. "The Origin of Goods in International Trade, an Often Misunderstood Concept Which Is However an Important Trade Issue". Global Trade and Customs Journal 14, Issue 10 (1.10.2019): 442–50. http://dx.doi.org/10.54648/gtcj2019052.
Pełny tekst źródłaVollet, D., J. Candau, L. Ginelli, Y. Michelin, L. Ménadier, H. Rapey i L. Dobremez. "Landscape elements: Can they help in selling ‘Protected Designation of Origin’ products?" Landscape Research 33, nr 3 (12.05.2008): 365–84. http://dx.doi.org/10.1080/01426390802046077.
Pełny tekst źródłada Silva Duarte, Vinícius, Angiolella Lombardi, Viviana Corich i Alessio Giacomini. "Assessment of the microbiological origin of blowing defects in Grana Padano Protected Designation of Origin cheese". Journal of Dairy Science 105, nr 4 (kwiecień 2022): 2858–67. http://dx.doi.org/10.3168/jds.2021-21097.
Pełny tekst źródłaLikoudis, Zisimos, Despina Sdrali, Vassiliki Costarelli i Constantine Apostolopoulos. "Consumers’ intention to buy protected designation of origin and protected geographical indication foodstuffs: the case of Greece". International Journal of Consumer Studies 40, nr 3 (26.11.2015): 283–89. http://dx.doi.org/10.1111/ijcs.12253.
Pełny tekst źródłaDias, Claudia, i Luís Mendes. "Protected Designation of Origin (PDO), Protected Geographical Indication (PGI) and Traditional Speciality Guaranteed (TSG): A bibiliometric analysis". Food Research International 103 (styczeń 2018): 492–508. http://dx.doi.org/10.1016/j.foodres.2017.09.059.
Pełny tekst źródłaLikudis, Zisimos, Vassiliki Costarelli, Andreas Vitoratos i Constantinos Apostolopoulos. "Pesticide residues in Greek apples with protected geographical indication or designation of origin". Journal of Pesticide Science 39, nr 1 (2014): 29–35. http://dx.doi.org/10.1584/jpestics.d13-048.
Pełny tekst źródłaMoreno-Miranda, Carlos, Jeanette Jordán, Raúl Moreno, Pablo Moreno i Jenny Solis. "Protected Designation of Origin and Sustainability Characterization: The Case of PDO Cocoa Arriba". Agriculture 9, nr 10 (22.10.2019): 229. http://dx.doi.org/10.3390/agriculture9100229.
Pełny tekst źródłaMatos-Reyes, M. N., J. Simonot, O. López-Salazar, M. L. Cervera i M. de la Guardia. "Authentication of Alicante’s Mountain cherries protected designation of origin by their mineral profile". Food Chemistry 141, nr 3 (grudzień 2013): 2191–97. http://dx.doi.org/10.1016/j.foodchem.2013.04.097.
Pełny tekst źródłaMora, M., J. Elzo-Aizarna, S. Rozas-Fuertes, L. Velilla-Echeita i L. Vázquez-Araújo. "Implicit reaction vs explicit emotional response: Protected designation of origin in apple cider". Food Quality and Preference 79 (styczeń 2020): 103773. http://dx.doi.org/10.1016/j.foodqual.2019.103773.
Pełny tekst źródłaFontenele, Maria A., Maria do S. R. Bastos, Karina M. O. dos Santos, Marcelo P. Bemquerer i Antonio S. do Egito. "Peptide profile of Coalho cheese: A contribution for Protected Designation of Origin (PDO)". Food Chemistry 219 (marzec 2017): 382–90. http://dx.doi.org/10.1016/j.foodchem.2016.09.171.
Pełny tekst źródłaFontecha, J., I. Mayo, G. Toledano i M. Juárez. "Triacylglycerol Composition of Protected Designation of Origin Cheeses During Ripening. Authenticity of Milk Fat". Journal of Dairy Science 89, nr 3 (marzec 2006): 882–87. http://dx.doi.org/10.3168/jds.s0022-0302(06)72152-x.
Pełny tekst źródłaMartinez-carrasco, Laura, Margarita Brugarolas i Africa Martinez-poveda. "Quality wines and wines protected by a designation of origin: Identifying their consumption determinants". Journal of Wine Research 16, nr 3 (grudzień 2005): 213–32. http://dx.doi.org/10.1080/09571260600556690.
Pełny tekst źródłaAlbuquerque, Tânia Gonçalves, Helena S. Costa i Maria Beatriz P. P. Oliveira. "An Overview of Portuguese Olive Oils and Table Olives with Protected Designation of Origin". European Journal of Lipid Science and Technology 121, nr 5 (6.03.2019): 1800129. http://dx.doi.org/10.1002/ejlt.201800129.
Pełny tekst źródłaWilson, Jeffrey S., Gianni Petino i Daniel C. Knudsen. "Geographic context of the Green Pistachio of Bronte, a protected designation of origin product". Journal of Maps 14, nr 2 (7.03.2018): 144–50. http://dx.doi.org/10.1080/17445647.2018.1438318.
Pełny tekst źródłaBonnet, C. "Assessing consumer response to Protected Designation of Origin labelling: a mixed multinomial logit approach". European Review of Agriculture Economics 28, nr 4 (1.12.2001): 433–49. http://dx.doi.org/10.1093/erae/28.4.433.
Pełny tekst źródłaHoyos Ossa, Duvan E., Rubén Gil-Solsona, Gustavo A. Peñuela, Juan Vicente Sancho i Felix J. Hernández. "Assessment of protected designation of origin for Colombian coffees based on HRMS-based metabolomics". Food Chemistry 250 (czerwiec 2018): 89–97. http://dx.doi.org/10.1016/j.foodchem.2018.01.038.
Pełny tekst źródłaLópez-Feria, Silvia, Soledad Cárdenas, José Antonio García-Mesa i Miguel Valcárcel. "Classification of extra virgin olive oils according to the protected designation of origin, olive variety and geographical origin". Talanta 75, nr 4 (30.05.2008): 937–43. http://dx.doi.org/10.1016/j.talanta.2007.12.033.
Pełny tekst źródłaCoelho, Denis A., Fátima Lanhoso Vieira, Tiago E. P. Carrola i Ana Filipa Couvinhas. "Meta-design of the Logotype of the Protected Designation of Origin Serra da Estrela Cheese". International Journal of Visual Design 11, nr 1 (2017): 17–35. http://dx.doi.org/10.18848/2325-1581/cgp/v11i01/17-35.
Pełny tekst źródłaLikudis, Zisimos, Vassiliki Costarelli, Andreas Vitoratos i Constantinos Apostolopoulos. "Determination of pesticide residues in olive oils with protected geographical indication or designation of origin". International Journal of Food Science & Technology 49, nr 2 (13.09.2013): 484–92. http://dx.doi.org/10.1111/ijfs.12326.
Pełny tekst źródłaPérez-Magariño, Silvia, i María González-SanJosé. "Physico-chemical parameters justifying the vintage qualifications in wines from Spanish Protected Designation of Origin". European Food Research and Technology 214, nr 5 (1.05.2002): 444–48. http://dx.doi.org/10.1007/s00217-001-0468-8.
Pełny tekst źródłaDelcenserie, V., B. Taminiau, L. Delhalle, C. Nezer, P. Doyen, S. Crevecoeur, D. Roussey, N. Korsak i G. Daube. "Microbiota characterization of a Belgian protected designation of origin cheese, Herve cheese, using metagenomic analysis". Journal of Dairy Science 97, nr 10 (październik 2014): 6046–56. http://dx.doi.org/10.3168/jds.2014-8225.
Pełny tekst źródłaBermejo, Luis Alberto, Débora Andrea Evangelista Façanha, Nieves Beneda Guerra i Juan José Viera. "Protected designation of origin as driver of change in goat production systems: Beyond added value". Revista de la Facultad de Ciencias Agrarias UNCuyo 53, nr 1 (7.07.2021): 196–206. http://dx.doi.org/10.48162/rev.39.019.
Pełny tekst źródłaVrins, Olivier. "No champagne for ‘Champanillo’: the protection of PDOs and PGIs against evocation for services". Journal of Intellectual Property Law & Practice 16, nr 11 (1.11.2021): 1171–74. http://dx.doi.org/10.1093/jiplp/jpab148.
Pełny tekst źródłaFeltynowski, Marcin. "Regional Products in the Central and Eastern European Countries that Acceded to the European Union in May 2004". Comparative Economic Research. Central and Eastern Europe 16, nr 1 (30.04.2013): 21–38. http://dx.doi.org/10.2478/cer-2013-0002.
Pełny tekst źródłaVelčovská, Š., i T. Sadílek. "Analysis of quality labels included in the European Union quality schemes". Czech Journal of Food Sciences 32, No. 2 (22.04.2014): 194–203. http://dx.doi.org/10.17221/189/2013-cjfs.
Pełny tekst źródłaGalli, Francesca, Francesca Venturi, Fabio Bartolini, Oriana Gava, Angela Zinnai, Sanmartin Chiara, Gianpaolo Andrich i Gianluca Brunori. "Shaping food systems towards improved nutrition: a case study on Tuscan Bread Protected Designation of Origin". International Food and Agribusiness Management Review 20, nr 4 (24.07.2017): 533–52. http://dx.doi.org/10.22434/ifamr2015.0174.
Pełny tekst źródłaMartínez Gutiérrez, Ángel, i Trinidad Vázquez Ruano. "Consumer protection and safeguards: proper information on the geographical origin of ingredients. The case of olive oils". Przegląd Prawa Rolnego, nr 2(29) (30.12.2021): 313–29. http://dx.doi.org/10.14746/ppr.2021.29.2.16.
Pełny tekst źródłaBARRÈRE, CHRISTIAN. "The genesis, evolution and crisis of an institution: the Protected Designation of Origin in wine markets". Journal of Institutional Economics 3, nr 2 (sierpień 2007): 165–81. http://dx.doi.org/10.1017/s1744137407000628.
Pełny tekst źródłaGonzalvez, A., S. Armenta i M. de la Guardia. "Trace-element composition and stable-isotope ratio for discrimination of foods with Protected Designation of Origin". TrAC Trends in Analytical Chemistry 28, nr 11 (grudzień 2009): 1295–311. http://dx.doi.org/10.1016/j.trac.2009.08.001.
Pełny tekst źródłaBouamra-Mechemache, Zohra, i Jad Chaaban. "Determinants of Adoption of Protected Designation of Origin Label: Evidence from the French Brie Cheese Industry". Journal of Agricultural Economics 61, nr 2 (25.01.2010): 225–39. http://dx.doi.org/10.1111/j.1477-9552.2009.00234.x.
Pełny tekst źródłaBerlioz, Benoit, Christophe Cordella, Jean-François Cavalli, Louisette Lizzani-Cuvelier, André-Michel Loiseau i Xavier Fernandez. "Comparison of the Amounts of Volatile Compounds in French Protected Designation of Origin Virgin Olive Oils". Journal of Agricultural and Food Chemistry 54, nr 26 (grudzień 2006): 10092–101. http://dx.doi.org/10.1021/jf061796+.
Pełny tekst źródłaBorg, Erik A. "Collective Brand Strategy, Entrepreneurship, and Regional Growth: The Role of a Protected Designation of Origin (PDO)". Journal of World Economic Research 2, nr 3 (2013): 26. http://dx.doi.org/10.11648/j.jwer.20130203.11.
Pełny tekst źródłaMoscetti, Roberto, Emanuele Radicetti, Danilo Monarca, Massimo Cecchini i Riccardo Massantini. "Near infrared spectroscopy is suitable for the classification of hazelnuts according to Protected Designation of Origin". Journal of the Science of Food and Agriculture 95, nr 13 (1.12.2014): 2619–25. http://dx.doi.org/10.1002/jsfa.6992.
Pełny tekst źródłaHerrero Latorre, Carlos, Julia Barciela García, Sagrario García Martín i Rosa M. Peña Crecente. "Chemometric Classification of Potatoes with Protected Designation of Origin According to Their Producing Area and Variety". Journal of Agricultural and Food Chemistry 61, nr 35 (21.08.2013): 8444–51. http://dx.doi.org/10.1021/jf402001s.
Pełny tekst źródłaPasqualone, Antonella, Valentina Di Rienzo, Raffaella Nasti, Antonio Blanco, Tommaso Gomes i Cinzia Montemurro. "Traceability of Italian Protected Designation of Origin (PDO) Table Olives by Means of Microsatellite Molecular Markers". Journal of Agricultural and Food Chemistry 61, nr 12 (14.03.2013): 3068–73. http://dx.doi.org/10.1021/jf400014g.
Pełny tekst źródłaBianchi, F., M. Careri, E. Chiavaro, M. Musci i E. Vittadini. "Gas chromatographic–mass spectrometric characterisation of the Italian Protected Designation of Origin “Altamura” bread volatile profile". Food Chemistry 110, nr 3 (październik 2008): 787–93. http://dx.doi.org/10.1016/j.foodchem.2008.02.086.
Pełny tekst źródłaDanezis, G. P., E. Tsiplakou, E. C. Pappa, A. C. Pappas, A. Mavrommatis, K. Sotirakoglou, C. A. Georgiou i G. Zervas. "Fatty acid profile and physicochemical properties of Greek protected designation of origin cheeses, implications for authentication". European Food Research and Technology 246, nr 9 (11.06.2020): 1741–53. http://dx.doi.org/10.1007/s00217-020-03527-7.
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