Fenomeno soggettivo risultante dallo stimolo di un sistema sensorio. Tale fenomeno risulta soggettivamente discriminabile od oggettivamente definibile attraverso l’organo sensorio interessato, secondo la natura, la qualità e l’intensità dello stimolo stesso.
This week on OHIS
MADRID, SPAIN / 19.09.2025
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Two recent studies strengthen the case for high-quality dietary patterns – especially...
Winners of the 2025 Mario Solinas Quality Award – Southern Hemisphere Edition
Recognising extra virgin olive oil excellence from the Southern Hemisphere The International Olive Council (IOC) has announced the winners of the 2025 Mario Solinas Quality Award for extra virgin olive oils from the Southern...