Digital Detection of Olive Oil Rancidity Levels and Aroma Profiles Using Near-Infrared Spectroscopy, a Low-Cost Electronic Nose and Machine Learning Modelling

Integrating a Low-Cost Electronic Nose and Machine Learning Modelling to Assess Coffee Aroma Profile and Intensity

(2021) Claudia Gonzalez Viejo et al.   SENSORS

Prediction of Fruity Aroma Intensity and Defect Presence in Virgin Olive Oil Using an Electronic Nose

(2021) Pablo Cano Marchal et al.   SENSORS

Development of a low-cost e-nose to assess aroma profiles: An artificial intelligence application to assess beer quality

(2020) Claudia Gonzalez Viejo et al.   SENSORS AND ACTUATORS B-CHEMICAL

The effect of cultivar and harvest season on the n-alkane and the n-alkene composition of virgin olive oil

(2020) Angelo Maria Giuffrè   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Determination of volatile compounds responsible for sensory characteristics from Brazilian extra virgin olive oil using HS‐SPME/GC‐MS direct method

(2020) Jadson Romualdo Oliveira da Costa et al.   JOURNAL OF FOOD SCIENCE

Quantification and classification of vegetable oils in extra virgin olive oil samples using a portable near-infrared spectrometer associated with chemometrics

(2020) Flavia T. Borghi et al.   MICROCHEMICAL JOURNAL

Rapid assessment of monovarietal Portuguese Extra Virgin Olive Oil's (EVOO's) fatty acids by Fourier-transform Near-Infrared Spectroscopy (FT-NIRS)

(2019) Jelena Milinovic et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Revisiting 3D van Krevelen diagrams as a tool for the visualization of volatile profile of varietal olive oils from Alentejo region, Portugal

(2019) Nuno Martins et al.   TALANTA

Nondestructive measurement of squalene in olive oil by near infrared spectroscopy

(2018) José A. Cayuela et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The origin of aliphatic hydrocarbons in olive oil

(2017) Manuel Pineda et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Assessment of beer quality based on foamability and chemical composition using computer vision algorithms, near infrared spectroscopy and machine learning algorithms

(2017) Claudia Gonzalez Viejo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Volatile Compound Profiling by HS-SPME/GC-MS-FID of a Core Olive Cultivar Collection as a Tool for Aroma Improvement of Virgin Olive Oil

(2017) Lourdes García-Vico et al.   MOLECULES

Monounsaturated fatty acids, olive oil and health status: a systematic review and meta-analysis of cohort studies

(2014) Lukas Schwingshackl et al.   Lipids in Health and Disease

Towards new analyses of aroma and volatiles to understand sensory perception of olive oil

(2012) Ramón Aparicio et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Dynamic headspace/GC–MS to control the aroma fingerprint of extra-virgin olive oil from the same and different olive varieties

(2011) P. Reboredo-Rodríguez et al.   FOOD CONTROL

Aroma Characterization of Virgin Olive Oil from Two Turkish Olive Varieties by SPME/GC/MS

(2011) Arinç Kaftan et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

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

Oleic acid content is responsible for the reduction in blood pressure induced by olive oil

(2008) S. Teres et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Potential for methane production from typical Mediterranean agro-industrial by-products

(2007) M.S. Fountoulakis et al.   BIOMASS & BIOENERGY