Application of a lab-made electronic nose for extra virgin olive oils commercial classification according to the perceived fruitiness intensity

Application of the E‐nose machine system to detect adulterations in mixed edible oils using chemometrics methods

(2020) Hamed Karami et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

GC-IMS and FGC-Enose fingerprint as screening tools for revealing Extra Virgin Olive Oil blending with soft-refined olive oils: a feasibility study

(2020) Tito Damiani et al.   MICROCHEMICAL JOURNAL

Qualitative analysis of edible oil oxidation using an olfactory machine

(2020) Hamed Karami et al.   Journal of Food Measurement and Characterization

EVOO-lution: Does the extra virgin olive oil consumption model can change at the restaurant?

(2020) Maria Lisa Clodoveo et al.   International Journal of Gastronomy and Food Science

Comparison of flavour fingerprint, electronic nose and multivariate analysis for discrimination of extra virgin olive oils

(2019) Qi Zhou et al.   Royal Society Open Science

Seeking for sensory differentiated olive oils? The urge to preserve old autochthonous olive cultivars

(2019) Nuno Rodrigues et al.   FOOD RESEARCH INTERNATIONAL

Fast tool based on electronic nose to predict olive fruit quality after harvest

(2019) Diego M. Martínez Gila et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

E-nose, e-tongue and e-eye for edible olive oil characterization and shelf life assessment: A powerful data fusion approach

(2018) Susanna Buratti et al.   TALANTA

DFT based classification of olive oil type using a sinusoidally heated, low cost electronic nose

(2018) Martin J. Oates et al.   COMPUTERS AND ELECTRONICS IN AGRICULTURE

Discriminative capacities of infrared spectroscopy and e-nose on Turkish olive oils

(2017) Olusola Samuel Jolayemi et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Sensory, spectrometric (PTR–ToF–MS) and chemometric analyses to distinguish extra virgin from virgin olive oils

(2017) Elettra Marone et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Sensory intensity assessment of olive oils using an electronic tongue

(2016) Ana C.A. Veloso et al.   TALANTA

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

(2015) Valeria Messina et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Concentrations of Aroma Compounds and Odor Activity Values of Odorant Series in Different Olive Cultivars and Their Oils

(2013) Patricia Reboredo-Rodríguez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Use of electronic nose to determine defect percentage in oils. Comparison with sensory panel results

(2010) M.J. Lerma-García et al.   SENSORS AND ACTUATORS B-CHEMICAL

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

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

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

Rapid Evaluation of Oxidized Fatty Acid Concentration in Virgin Olive Oils Using Metal Oxide Semiconductor Sensors and Multiple Linear Regression

(2009) María Jesús Lerma-García et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

DETECTION OF OLIVE OIL ADULTERATION WITH RAPESEED AND SUNFLOWER OILS USING MOS ELECTRONIC NOSE AND SMPE-MS

(2009) SYLWIA MILDNER-SZKUDLARZ et al.   JOURNAL OF FOOD QUALITY

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

Table olives volatile fingerprints: Potential of an electronic nose for quality discrimination

(2008) E.Z. Panagou et al.   SENSORS AND ACTUATORS B-CHEMICAL

Volatile compounds of virgin olive oil obtained from Italian cultivars grown in Calabria.

(2007) A. Runcio et al.   FOOD CHEMISTRY