An Electronic Nose Based on Coated Piezoelectric Quartz Crystals to Certify Ewes’ Cheese and to Discriminate between Cheese Varieties

Classification of Pecorino cheeses using electronic nose combined with artificial neural network and comparison with GC–MS analysis of volatile compounds

(2011) C. Cevoli et al.   FOOD CHEMISTRY

Sampling analytes from cheese products for fast detection using neutral desorption extractive electrospray ionization mass spectrometry

(2010) Zhongchen Wu et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Monitoring changes in the volatile profile of cheese crackers during storage using GC-MS and PTR-MS

(2009) Maria-Ángeles Pozo-Bayón et al.   FLAVOUR AND FRAGRANCE JOURNAL

Detecting spoiled fruit in the house of the future

(2008) Daniel L.A. Fernandes et al.   ANALYTICA CHIMICA ACTA

A new analytical system, based on an acoustic wave sensor, for halitosis evaluation

(2008) Daniel L.A. Fernandes et al.   SENSORS AND ACTUATORS B-CHEMICAL

Development of an electronic nose to identify and quantify volatile hazardous compounds

(2008) Daniel L.A. Fernandes et al.   TALANTA