Electronic nose application for the discrimination of sterilization treatments applied to Californian ‐style black olive varieties

Electronic nose for volatile organic compounds analysis in rice aging

(2021) Jinyong Xu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

(2021) Ramiro Sánchez et al.   MOLECULES

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

(2020) Patricia Arroyo et al.   SENSORS

Assessing acrylamide content in sterilized Californian-style black table olives using HPLC-MS-QQQ and a potentiometric electronic tongue

(2020) Daniel Martín-Vertedor et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Monitoring of acrylamide and phenolic compounds in table olive after high hydrostatic pressure and cooking treatments

(2019) Enrico María Lodolini et al.   FOOD CHEMISTRY

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

Acrylamide reduction after phenols addition to Californian-style black olives

(2019) D. Martín-Vertedor et al.   FOOD CONTROL

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

Effect of different baking treatments on the acrylamide formation and phenolic compounds in Californian-style black olives

(2018) Francisco Pérez-Nevado et al.   FOOD CONTROL

An overview of an artificial nose system

(2018) Xiu Zhang et al.   TALANTA

Sensory characterisation of black ripe table olives from Spanish Manzanilla and Hojiblanca cultivars

(2018) A. López-López et al.   FOOD RESEARCH INTERNATIONAL

Evaluation of thermal processing variables for reducing acrylamide in canned black ripe olives

(2016) Shuaikun Tang et al.   JOURNAL OF FOOD ENGINEERING

Preservation of Manzanilla Aloreña cracked green table olives by high hydrostatic pressure treatments singly or in combination with natural antimicrobials

(2013) Hikmate Abriouel et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Edible and non-edible olive oils discrimination by the application of a sensory olfactory system based on tin dioxide sensors

(2012) María E. Escuderos et al.   FOOD CHEMISTRY

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

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