Distinguishment, identification and aroma compound quantification of Portuguese olive oils based on physicochemical attributes, HS-GC/MS analysis and voltammetric electronic tongue

Monovarietal extra-virgin olive oil classification: a fusion of human sensory attributes and an electronic tongue

(2015) Luís G. Dias et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Beer discrimination using a portable electronic tongue based on screen-printed electrodes

(2015) Carlos A. Blanco et al.   JOURNAL OF FOOD ENGINEERING

Relationships between volatile compounds and sensory characteristics in virgin olive oil by analytical and chemometric approaches

(2015) Giuseppe Procida et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Influence of agroclimatic parameters on phenolic and volatile compounds of Chilean virgin olive oils and characterization based on geographical origin, cultivar and ripening stage

(2015) Nalda Romero et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Single-cultivar extra virgin olive oil classification using a potentiometric electronic tongue

(2014) Luís G. Dias et al.   FOOD CHEMISTRY

Aging time and brand determination of pasteurized milk using a multisensor e-nose combined with a voltammetric e-tongue

(2014) Madiha Bougrini et al.   Materials Science & Engineering C-Materials for Biological Applications

Detection of Adulteration in Argan Oil by Using an Electronic Nose and a Voltammetric Electronic Tongue

(2014) Madiha Bougrini et al.   Journal of Sensors

On-line monitoring of food fermentation processes using electronic noses and electronic tongues: A review

(2013) Miguel Peris et al.   ANALYTICA CHIMICA ACTA

Characterization of PAH/DPPG layer-by-layer films by VUV spectroscopy

(2013) Andreia A. Duarte et al.   EUROPEAN PHYSICAL JOURNAL E

A novel colorimetric sensor array for monitoring fresh pork sausages spoilage

(2013) Yolanda Salinas et al.   FOOD CONTROL

Classification of Western Greek virgin olive oils according to geographical origin based on chromatographic, spectroscopic, conventional and chemometric analyses

(2013) I. Karabagias et al.   FOOD RESEARCH INTERNATIONAL

Characterization of aroma compounds in Portuguese extra virgin olive oils from Galega Vulgar and Cobrançosa cultivars using GC–O and GC×GC–ToFMS

(2013) F. Peres et al.   FOOD RESEARCH INTERNATIONAL

Voltammetric e-tongue for the quantification of total polyphenol content in olive oils

(2013) Irina Mirela Apetrei et al.   FOOD RESEARCH INTERNATIONAL

Electronic nose and tongue combination for improved classification of Moroccan virgin olive oil profiles

(2013) Z. Haddi et al.   FOOD RESEARCH INTERNATIONAL

Adsorption Kinetics of DPPG Liposome Layers: A Quantitative Analysis of Surface Roughness

(2013) Andreia A. Duarte et al.   MICROSCOPY AND MICROANALYSIS

Sample size planning for classification models

(2012) Claudia Beleites et al.   ANALYTICA CHIMICA ACTA

Application of “magnetic tongue” to the sensory evaluation of extra virgin olive oil

(2012) Ilaria Lauri et al.   FOOD CHEMISTRY

Phenolic characterization and geographical classification of commercial Arbequina extra-virgin olive oils produced in southern Catalonia

(2012) Abdelhakim Bakhouche et al.   FOOD RESEARCH INTERNATIONAL

Hybrid electronic tongue based on multisensor data fusion for discrimination of beers

(2012) Juan Manuel Gutiérrez et al.   SENSORS AND ACTUATORS B-CHEMICAL

Comparison of random forest, support vector machine and back propagation neural network for electronic tongue data classification: Application to the recognition of orange beverage and Chinese vinegar

(2012) Miao Liu et al.   SENSORS AND ACTUATORS B-CHEMICAL

Comparison of various chemometric approaches for large near infrared spectroscopic data of feed and feed products

(2011) J.A. Fernández Pierna et al.   ANALYTICA CHIMICA ACTA

Adulteration detection of argan oil by inductively coupled plasma optical emission spectrometry

(2010) A. Gonzálvez et al.   FOOD CHEMISTRY

Characterization of the volatile fraction emitted by Pinus spp. by one- and two-dimensional chromatographic techniques with mass spectrometric detection

(2010) E. Mateus et al.   JOURNAL OF CHROMATOGRAPHY A

Polymeric scaffolds for enhanced stability of melanin incorporated in liposomes

(2010) Marli L. Moraes et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

The origins of the domestication of the olive tree

(2009) Catherine Breton et al.   COMPTES RENDUS BIOLOGIES

Physico-chemical change and heat stability of extra virgin olive oils flavoured by selected Tunisian aromatic plants

(2009) M.A. Ayadi et al.   FOOD AND CHEMICAL TOXICOLOGY

Classification of extra virgin olive oils according to their geographical origin using phenolic compound profiles obtained by capillary electrochromatography

(2009) M.J. Lerma-García et al.   FOOD RESEARCH INTERNATIONAL

Pigment profile and colour of monovarietal virgin olive oils from Arbequina cultivar obtained during two consecutive crop seasons

(2008) Maria-Nieves Criado et al.   FOOD CHEMISTRY

Olive Oil, the Mediterranean Diet, and Cardiovascular Health

(2008) Christina L. Huang et al.   JOURNAL OF THE AMERICAN COLLEGE OF SURGEONS

Classification of extra virgin olive oils according to the protected designation of origin, olive variety and geographical origin

(2008) Silvia López-Feria et al.   TALANTA