Determination of the Masking Effect of the ‘Zapateria’ Defect in Flavoured Stuffed Olives Using E-Nose

Evaluation of the olfactory pattern of black olives stuffed with flavored hydrocolloids

(2022) Ramiro Sánchez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Digital Assessment and Classification of Wine Faults Using a Low-Cost Electronic Nose, Near-Infrared Spectroscopy and Machine Learning Modelling

(2022) Claudia Gonzalez Viejo et al.   SENSORS

Application of Electronic Nose to Discriminate Species of Mold Strains in Synthetic Brines

(2022) Ramiro Sánchez et al.   Frontiers in Microbiology

Effects of Different Controlled Temperatures on Spanish-Style Fermentation Processes of Olives

(2021) Daniel Martín-Vertedor et al.   Foods

E-Nose Discrimination of Abnormal Fermentations in Spanish-Style Green Olives

(2021) Ramiro Sánchez et al.   MOLECULES

Early detection and classification of fungal infection in garlic (A. sativum) using electronic nose

(2021) Alireza Makarichian et al.   COMPUTERS AND ELECTRONICS IN AGRICULTURE

Electronic nose application for the discrimination of sterilization treatments applied to Californian ‐style black olive varieties

(2021) Ramiro Sánchez et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Applications of multivariate data analysis in shelf life studies of edible vegetal oils – A review of the few past years

(2021) Sandra Martín-Torres et al.   Food Packaging and Shelf Life

The future trends of food hydrocolloids

(2020) Wei Lu et al.   FOOD HYDROCOLLOIDS

Qualitative identification of the edible oil storage period using a homemade portable electronic nose combined with multivariate analysis

(2020) Hui Jiang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

Effect of olive leaf extract combined with Saccharomyces cerevisiae in the fermentation process of table olives

(2019) Thaís Schaide et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Changes in volatile composition during the processing and storage of black ripe olives

(2019) Antonio López-López 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

Electronic noses in classification and quality control of edible oils: A review

(2018) Tomasz Majchrzak et al.   FOOD CHEMISTRY

Sensory profile of green Spanish-style table olives according to cultivar and origin

(2018) A. López-López et al.   FOOD RESEARCH INTERNATIONAL

Rapid detection and classification of citrus fruits infestation by Bactrocera dorsalis (Hendel) based on electronic nose

(2018) Tao Wen et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Volatile profile of Spanish-style green table olives prepared from different cultivars grown at different locations

(2016) Amparo Cortés-Delgado et al.   FOOD RESEARCH INTERNATIONAL

Electronic noses for food quality: A review

(2015) Amy Loutfi et al.   JOURNAL OF FOOD ENGINEERING

Abnormal fermentations in table-olive processing: microbial origin and sensory evaluation

(2013) Barbara Lanza   Frontiers in Microbiology