Evaluation of the Olfactory Quality of Roasted Coffee Beans Using a Digital Nose

Identification of changes in the volatile compounds of robusta coffee beans during drying based on HS-SPME/GC-MS and E-nose analyses with the aid of chemometrics

(2022) Ke Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2022) Ramiro Sánchez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Determination of the Masking Effect of the ‘Zapateria’ Defect in Flavoured Stuffed Olives Using E-Nose

(2022) Ramiro Sánchez et al.   MOLECULES

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

(2021) Claudia Gonzalez Viejo et al.   SENSORS

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

Characterization of Polyphenol and Volatile Fractions of Californian-Style Black Olives and Innovative Application of E-nose for Acrylamide Determination

(2021) Elísabet Martín-Tornero 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

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

2-phenylethanol (rose aroma) production potential of an isolated pichia kudriavzevii through solid-state fermentation

(2020) Oscar Martínez-Avila et al.   PROCESS BIOCHEMISTRY

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

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

Common roasting defects in coffee: Aroma composition, sensory characterization and consumer perception

(2018) Davide Giacalone et al.   FOOD QUALITY AND PREFERENCE

Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS

(2018) Nicola Caporaso et al.   FOOD RESEARCH INTERNATIONAL

Differentiation of Chinese robusta coffees according to species, using a combined electronic nose and tongue, with the aid of chemometrics

(2017) Wenjiang Dong et al.   FOOD CHEMISTRY

Relationship Between the Different Aspects Related to Coffee Quality and Their Volatile Compounds

(2016) Paulo R.A.B. Toledo et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Hedonic and descriptive sensory evaluation of instant and fresh coffee products

(2016) Chloe N. Stokes et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Differentiation of Volatile Profiles and Odor Activity Values of Turkish Coffee and French Press Coffee

(2015) Asghar Amanpour et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Impact of chemical changes on the sensory characteristics of coffee beans during storage

(2013) Mery Yovana Rendón et al.   FOOD CHEMISTRY

Changes in sensory quality characteristics of coffee during storage

(2013) Michaela T. L. Kreuml et al.   Food Science & Nutrition

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

Recognition of Coffee Using Differential Electronic Nose

(2012) Kazimierz Brudzewski et al.   IEEE TRANSACTIONS ON INSTRUMENTATION AND MEASUREMENT

Electronic Nose for Quality Control of Colombian Coffee through the Detection of Defects in “Cup Tests”

(2009) Juan Rodríguez et al.   SENSORS