Variety-based discrimination of apple juices by an electronic nose and gas chromatography-mass spectrometry

Nondestructive Determination of Soluble Solids Content of ‘Fuji’ Apples Produced in Different Areas and Bagged with Different Materials During Ripening

(2015) Jinlei Dong et al.   Food Analytical Methods

Electronic nose and isotope ratio mass spectrometry in combination with chemometrics for the characterization of the geographical origin of Italian sweet cherries

(2015) F. Longobardi et al.   FOOD CHEMISTRY

A conjoint study on apple acceptability: Sensory characteristics and nutritional information

(2015) Isabella Endrizzi et al.   FOOD QUALITY AND PREFERENCE

Differentiation of the volatile profiles of Chinese bayberry cultivars during storage by HS-SPME–GC/MS combined with principal component analysis

(2015) Huan Cheng et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Statistical analysis for improving data precision in the SPME GC–MS analysis of blackberry (Rubus ulmifolius Schott) volatiles

(2014) M.F. D’Agostino et al.   TALANTA

Chemometric Classification of Apple Juices According to Variety and Geographical Origin Based on Polyphenolic Profiles

(2013) Jing Guo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Classification of moroccan olive cultivars by linear discriminant analysis applied to ATR-FTIR spectra of endocarps

(2012) Michele De Luca et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Feature Selection and Recognition from Nonspecific Volatile Profiles for Discrimination of Apple Juices According to Variety and Geographical Origin

(2012) Jing Guo et al.   JOURNAL OF FOOD SCIENCE

Rapid discrimination of Chinese red ginseng and Korean ginseng using an electronic nose coupled with chemometrics

(2012) Shan Li et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

Determination of Five Polyphenols by HPLC/DAD and Discrimination of Apple Varieties

(2011) Ning-Ning Chen et al.   CHROMATOGRAPHIA

Impact of cover crops in vineyard on the aroma compounds of Vitis vinifera L. cv Cabernet Sauvignon wine

(2011) Zhu-mei Xi et al.   FOOD CHEMISTRY

A discriminant method for classification of Moroccan olive varieties by using direct FT-IR analysis of the mesocarp section

(2011) W. Terouzi et al.   VIBRATIONAL SPECTROSCOPY

Applications and Advances in Electronic-Nose Technologies

(2009) Alphus Wilson et al.   SENSORS

Production of the aroma chemicals 3-(methylthio)-1-propanol and 3-(methylthio)-propylacetate with yeasts

(2008) M. M. W. Etschmann et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Near Infrared Spectroscopy and Class Modelling Techniques for the Geographical Authentication of Ligurian Extra Virgin Olive Oil

(2008) Monica Casale et al.   JOURNAL OF NEAR INFRARED SPECTROSCOPY

Characterisation of Italian commercial apricot juices by high-performance liquid chromatography analysis and multivariate analysis

(2007) Andrea Versari et al.   FOOD CHEMISTRY