Evaluation of the olfactory pattern of black olives stuffed with flavored hydrocolloids

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

(2021) Ramiro Sánchez et al.   MOLECULES

Implementation of an electronic nose for classification of synthetic flavors

(2021) Radi Radi et al.   Bulletin of Electrical Engineering and Informatics

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

(2021) Ramiro Sánchez et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Evaluation of phenolics and acrylamide and their bioavailability in high hydrostatic pressure treated and fried table olives

(2020) A. Fernández et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

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

(2020) Patricia Arroyo et al.   SENSORS

The future trends of food hydrocolloids

(2020) Wei Lu et al.   FOOD HYDROCOLLOIDS

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

(2019) Portalo-Calero et al.   Foods

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

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

Evolution of Wireless Sensor Network for Air Quality Measurements

(2018) Patricia Arroyo et al.   Electronics

The prediction of food additives in the fruit juice based on electronic nose with chemometrics

(2017) Shanshan Qiu et al.   FOOD CHEMISTRY

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

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

Monitoring odour of heated extra-virgin olive oils from Arbequina and Manzanilla cultivars using an electronic nose

(2015) Valeria Messina et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Influence of California-Style Black Ripe Olive Processing on the Formation of Acrylamide

(2014) Suthawan Charoenprasert et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Influence of Processing Conditions on Acrylamide Content in Black Ripe Olives

(2008) Francisco J. Casado et al.   JOURNAL OF AGRICULTURAL AND 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