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

Cultivar Origin and Admixture Detection in Turkish Olive Oils by SNP-Based CAPS Assays

(2015) Ali Tevfik Uncu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluation of healthy and sensory indexes of sweetened beverages using an electronic tongue

(2014) Luís G. Dias et al.   ANALYTICA CHIMICA ACTA

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

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

Practical procedure for discriminating monofloral honey with a broad pollen profile variability using an electronic tongue

(2014) Mara E.B.C. Sousa et al.   TALANTA

E-Nose and e-Tongue combination for improved recognition of fruit juice samples

(2013) Z. Haddi et al.   FOOD CHEMISTRY

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

Putative markers of adulteration of extra virgin olive oil with refined olive oil: Prospects and limitations

(2013) Raquel Garcia 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

Vibrational spectroscopy and chemometrics to assess authenticity, adulteration and intrinsic quality parameters of edible oils and fats

(2013) Cleiton A. Nunes   FOOD RESEARCH INTERNATIONAL

Quality assessment and authentication of virgin olive oil by NMR spectroscopy: A critical review

(2012) Photis Dais et al.   ANALYTICA CHIMICA ACTA

Influence of harvest year, cultivar and geographical origin on Greek extra virgin olive oils composition: A study by NMR spectroscopy and biometric analysis

(2012) Alexia Agiomyrgianaki et al.   FOOD CHEMISTRY

Proton transfer reaction-mass spectrometry volatile organic compound fingerprinting for monovarietal extra virgin olive oil identification

(2012) Cristina Ruiz-Samblás et al.   FOOD CHEMISTRY

A SNP-based PCR–RFLP capillary electrophoresis analysis for the identification of the varietal origin of olive oils

(2012) Christos Bazakos et al.   FOOD CHEMISTRY

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

(2012) Ilaria Lauri et al.   FOOD CHEMISTRY

Classification of Spanish extra virgin olive oils by data fusion of visible spectroscopic fingerprints and chemical descriptors

(2012) C. Pizarro 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

Analysis of Total Contents of Hydroxytyrosol and Tyrosol in Olive Oils

(2012) Concepción Romero et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

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

Characterisation of PDO olive oil Chianti Classico by non-selective (UV–visible, NIR and MIR spectroscopy) and selective (fatty acid composition) analytical techniques

(2011) M. Casale et al.   ANALYTICA CHIMICA ACTA

Olive oil traceability by means of chemical and sensory analyses: A comparison with SSR biomolecular profiles

(2011) Annalisa Rotondi et al.   FOOD CHEMISTRY

Classification of olive oils according to geographical origin by using 1H NMR fingerprinting combined with multivariate analysis

(2011) F. Longobardi et al.   FOOD CHEMISTRY

Characterization and classification of Western Greek olive oils according to cultivar and geographical origin based on volatile compounds

(2011) Eirini Pouliarekou et al.   JOURNAL OF CHROMATOGRAPHY A

Combination of an e-nose, an e-tongue and an e-eye for the characterisation of olive oils with different degree of bitterness

(2010) C. Apetrei et al.   ANALYTICA CHIMICA ACTA

Characterization and classification of the aroma of beer samples by means of an MS e-nose and chemometric tools

(2010) L. Vera et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Quartz Crystal Microbalance (QCM) sensor arrays selection for olive oil sensory evaluation

(2010) María E. Escuderos et al.   FOOD CHEMISTRY

Sparse partial least squares regression for simultaneous dimension reduction and variable selection

(2010) Hyonho Chun et al.   JOURNAL OF THE ROYAL STATISTICAL SOCIETY SERIES B-STATISTICAL METHODOLOGY

Advanced Taste Sensors Based on Artificial Lipids with Global Selectivity to Basic Taste Qualities and High Correlation to Sensory Scores

(2010) Yoshikazu Kobayashi et al.   SENSORS

Metal oxide semiconductor sensors for monitoring of oxidative status evolution and sensory analysis of virgin olive oils with different phenolic content

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

The potential of coupling information using three analytical techniques for identifying the geographical origin of Liguria extra virgin olive oil

(2009) Monica Casale et al.   FOOD CHEMISTRY

Application of near (NIR) infrared and mid (MIR) infrared spectroscopy as a rapid tool to classify extra virgin olive oil on the basis of fruity attribute intensity

(2009) Nicoletta Sinelli et al.   FOOD RESEARCH INTERNATIONAL

Chemometrical strategies for feature selection and data compression applied to NIR and MIR spectra of extra virgin olive oils for cultivar identification

(2009) Monica Casale et al.   TALANTA

An electronic tongue taste evaluation: Identification of goat milk adulteration with bovine milk

(2008) L.A. Dias et al.   SENSORS AND ACTUATORS B-CHEMICAL