E-Nose Discrimination of Abnormal Fermentations in Spanish-Style Green Olives

Effects of Different Controlled Temperatures on Spanish-Style Fermentation Processes of Olives

(2021) Daniel Martín-Vertedor et al.   Foods

Electronic Nose with Digital Gas Sensors Connected via Bluetooth to a Smartphone for Air Quality Measurements

(2020) Patricia Arroyo et al.   SENSORS

Volatile, quality and olfactory profiles of fresh-cut polignano carrots stored in air or in passive modified atmospheres

(2020) R. Cozzolino et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Using an electronic nose and volatilome analysis to differentiate sparkling wines obtained under different conditions of temperature, ageing time and yeast formats

(2020) Rafael Martínez-García et al.   FOOD CHEMISTRY

Evaluation of the flavour properties of cooked chicken drumsticks as affected by sugar smoking times using an electronic nose, electronic tongue, and HS-SPME/GC-MS

(2020) Lang Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of olive leaf extract combined with Saccharomyces cerevisiae in the fermentation process of table olives

(2019) Thaís Schaide et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Triangular Test of Amanita Mushrooms by Using Electronic Nose and Sensory Panel

(2019) Portalo-Calero et al.   Foods

Changes in volatile composition during the processing and storage of black ripe olives

(2019) Antonio López-López et al.   FOOD RESEARCH INTERNATIONAL

Fast tool based on electronic nose to predict olive fruit quality after harvest

(2019) Diego M. Martínez Gila et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Electronic noses in classification and quality control of edible oils: A review

(2018) Tomasz Majchrzak et al.   FOOD CHEMISTRY

Quantification of table olives' acid, bitter and salty tastes using potentiometric electronic tongue fingerprints

(2017) Ítala M.G. Marx et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Sensory analysis of natural table olives: Relationship between appearance of defect and gustatory-kinaesthetic sensation changes

(2016) Barbara Lanza et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Volatile constituents of commercial imported and domestic black-ripe table olives (Olea europaea)

(2013) Angelina Sansone-Land et al.   FOOD CHEMISTRY

Sensory Properties and Consumer Acceptance of Imported and Domestic Sliced Black Ripe Olives

(2012) Soh Min Lee et al.   JOURNAL OF FOOD SCIENCE

Changes in Volatile Compounds During Processing of Tunisian-Style Table Olives

(2011) Samia Dabbou et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Use of electronic nose to determine defect percentage in oils. Comparison with sensory panel results

(2010) M.J. Lerma-García et al.   SENSORS AND ACTUATORS B-CHEMICAL

An investigation on molecular partition of aroma compounds in fruit matrix and brine medium of fermented table olives

(2009) Nadia Sabatini et al.   Innovative Food Science & Emerging Technologies

Table olives volatile fingerprints: Potential of an electronic nose for quality discrimination

(2008) E.Z. Panagou et al.   SENSORS AND ACTUATORS B-CHEMICAL