Monitoring odour of heated extra-virgin olive oils from Arbequina and Manzanilla cultivars using an electronic nose

Accelerated lipid oxidation using non-thermal plasma technology: Evaluation of volatile compounds

(2014) Jim Van Durme et al.   FOOD RESEARCH INTERNATIONAL

Development of methodology for assessment of shelf-life of fried potato wedges using electronic noses: Sensor screening by fuzzy logic analysis

(2014) Dipan Chatterjee et al.   JOURNAL OF FOOD ENGINEERING

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

(2013) Miguel Peris et al.   ANALYTICA CHIMICA ACTA

Sensory and microbiological quality assessment of beef fillets using a portable electronic nose in tandem with support vector machine analysis

(2012) Olga S. Papadopoulou et al.   FOOD RESEARCH INTERNATIONAL

Rapid identification of pork for halal authentication using the electronic nose and gas chromatography mass spectrometer with headspace analyzer

(2011) M. Nurjuliana et al.   MEAT SCIENCE

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

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

Shelf life evaluation of fresh-cut pineapple by using an electronic nose

(2010) Luisa Torri et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Emissions of volatile aldehydes from heated cooking oils

(2009) Harinageswara Rao Katragadda et al.   FOOD CHEMISTRY

The use of electronic and human nose for monitoring rapeseed oil autoxidation

(2008) Sylwia Mildner-Szkudlarz et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Monitoring of virgin olive oil volatile compounds evolution during olive malaxation by an array of metal oxide sensors

(2008) Esposto Sonia et al.   FOOD CHEMISTRY