Towards new analyses of aroma and volatiles to understand sensory perception of olive oil

Mapping Brain Activity Induced by Olfaction of Virgin Olive Oil Aroma

(2011) Diego L. García-González et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Combined electronic nose and tongue for a flavour sensing system

(2011) Marina Cole et al.   SENSORS AND ACTUATORS B-CHEMICAL

Improving the training and data processing of an electronic olfactory system for the classification of virgin olive oil into quality categories

(2011) Manuel Cano et al.   SENSORS AND ACTUATORS B-CHEMICAL

Towards a GC-based microsystem for benzene and 1,3 butadiene detection: Pre-concentrator characterization

(2011) H. Lahlou et al.   SENSORS AND ACTUATORS B-CHEMICAL

Functional connectivity in the rat brain: a complex network approach

(2010) Angelo Bifone et al.   MAGNETIC RESONANCE IMAGING

Centenary of Brodmann's map — conception and fate

(2010) Karl Zilles et al.   NATURE REVIEWS NEUROSCIENCE

Coupling MOS sensors and gas chromatography to interpret the sensor responses to complex food aroma: Application to virgin olive oil

(2009) Diego L. García-González et al.   FOOD CHEMISTRY

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