Application of Electronic Nose to Discriminate Species of Mold Strains in Synthetic Brines

Advances in gas sensors and electronic nose technologies for agricultural cycle applications

(2022) Thara Seesaard et al.   COMPUTERS AND ELECTRONICS IN AGRICULTURE

Formation of gas pocket defect in Spanish-style green olives by the halophile Celerinatantimonas sp.

(2022) Antonio de Castro et al.   FOOD CONTROL

Geographical origin identification of two salmonid species via flavor compound analysis using headspace-gas chromatography-ion mobility spectrometry combined with electronic nose and tongue

(2021) Zelin Duan et al.   FOOD RESEARCH INTERNATIONAL

Detection and identification of fungal species by electronic nose technology: A systematic review

(2021) Inês Mota et al.   Fungal Biology Reviews

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

(2021) Daniel Martín-Vertedor et al.   Foods

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

(2021) Ramiro Sánchez et al.   MOLECULES

Characterization of odor-active compounds in moso bamboo (Phyllostachys pubescens Mazel) leaf via gas chromatography-ion mobility spectrometry, one- and two-dimensional gas chromatography-olfactory-mass spectrometry, and electronic nose

(2021) Dong-Yu Shen et al.   FOOD RESEARCH INTERNATIONAL

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

Identification of odor compounds and odor-active compounds of yogurt using DHS, SPME, SAFE, and SBSE/GC-O-MS

(2021) Chen Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Optimization of HS-SPME for GC-MS Analysis and Its Application in Characterization of Volatile Compounds in Sweet Potato

(2021) Rong Zhang et al.   MOLECULES

Elevated Bioactivity of Ruta graveolens against Cancer Cells and Microbes Using Seaweeds

(2020) Eman A. Mahmoud et al.   Processes

Detection of Fungi and Oomycetes by Volatiles Using E-Nose and SPME-GC/MS Platforms

(2020) Jérémie Loulier et al.   MOLECULES

Microbial production of butyl butyrate, a flavor and fragrance compound

(2019) Hyeon Ji Noh et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

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

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

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

Panel performance, discrimination power of descriptors, and sensory characterization of table olive samples

(2019) Barbara Lanza et al.   JOURNAL OF SENSORY STUDIES

Antifungal activity of volatile emitted from Enterobacter asburiae Vt-7 against Aspergillus flavus and aflatoxins in peanuts during storage

(2019) An-Dong Gong et al.   FOOD CONTROL

Isolation, Characterization, and Selection of Molds Associated to Fermented Black Table Olives

(2017) Simona L. Bavaro et al.   Frontiers in Microbiology

Microbial Engineering for Aldehyde Synthesis

(2015) Aditya M. Kunjapur et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Fluorescence-Based Bioassays for the Detection and Evaluation of Food Materials

(2015) Kentaro Nishi et al.   SENSORS

Lactobacillus pentosus dominates spontaneous fermentation of Italian table olives

(2014) Rosanna Tofalo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Bioactive Compounds Derived from the Yeast Metabolism of Aromatic Amino Acids during Alcoholic Fermentation

(2014) Albert Mas et al.   Biomed Research International

Lactic acid bacteria from fermented table olives

(2012) Albert Hurtado et al.   FOOD MICROBIOLOGY

Selection of Lactobacillus plantarum strains to use as starters in fermented table olives: Oleuropeinase activity and phage sensitivity

(2012) Miriam Zago et al.   FOOD MICROBIOLOGY

Potential benefits of the application of yeast starters in table olive processing

(2012) Francisco N. Arroyo-López et al.   Frontiers in Microbiology

Microbiological and safety evaluation of green table olives marketed in Italy

(2011) Laura Franzetti et al.   ANNALS OF MICROBIOLOGY

Yeast heterogeneity during spontaneous fermentation of black Conservolea olives in different brine solutions

(2009) A.A. Nisiotou et al.   JOURNAL OF APPLIED MICROBIOLOGY