138 related articles for article (PubMed ID: 36560020)
1. An Electronic Nose as a Non-Destructive Analytical Tool to Identify the Geographical Origin of Portuguese Olive Oils from Two Adjacent Regions.
Rodrigues N; Ferreiro N; Veloso ACA; Pereira JA; Peres AM
Sensors (Basel); 2022 Dec; 22(24):. PubMed ID: 36560020
[TBL] [Abstract][Full Text] [Related]
2. Application of the FTIR technique as a non-invasive tool to discriminate Portuguese olive oils with Protected Designation of Origin.
Lamas S; Ruano D; Dias F; Barreiro F; Pereira JA; Peres AM; Rodrigues N
Chem Biodivers; 2024 Feb; 21(2):e202301629. PubMed ID: 38109266
[TBL] [Abstract][Full Text] [Related]
3. The Use of Electronic Nose as Alternative Non-Destructive Technique to Discriminate Flavored and Unflavored Olive Oils.
Rodrigues N; Silva K; Veloso ACA; Pereira JA; Peres AM
Foods; 2021 Nov; 10(11):. PubMed ID: 34829167
[TBL] [Abstract][Full Text] [Related]
4. Geographical discrimination of olive oils from Cv. 'Galega Vulgar'.
Rodrigues N; Peres F; Casal S; Santamaria-Echart A; Barreiro F; Peres AM; Alberto Pereira J
Food Chem; 2023 Jan; 398():133945. PubMed ID: 35986990
[TBL] [Abstract][Full Text] [Related]
5. Rapid direct analysis to discriminate geographic origin of extra virgin olive oils by flash gas chromatography electronic nose and chemometrics.
Melucci D; Bendini A; Tesini F; Barbieri S; Zappi A; Vichi S; Conte L; Gallina Toschi T
Food Chem; 2016 Aug; 204():263-273. PubMed ID: 26988501
[TBL] [Abstract][Full Text] [Related]
6. Application of an electronic tongue as a single-run tool for olive oils' physicochemical and sensory simultaneous assessment.
Rodrigues N; Marx ÍMG; Casal S; Dias LG; Veloso ACA; Pereira JA; Peres AM
Talanta; 2019 May; 197():363-373. PubMed ID: 30771949
[TBL] [Abstract][Full Text] [Related]
7. Perception of olive oils sensory defects using a potentiometric taste device.
Veloso ACA; Silva LM; Rodrigues N; Rebello LPG; Dias LG; Pereira JA; Peres AM
Talanta; 2018 Jan; 176():610-618. PubMed ID: 28917798
[TBL] [Abstract][Full Text] [Related]
8. Influence of the Degree of Fruitiness on the Quality Assessment of Virgin Olive Oils Using Electronic Nose Technology.
Navarro Soto JP; Rico SI; Martínez Gila DM; Satorres Martínez S
Sensors (Basel); 2024 Apr; 24(8):. PubMed ID: 38676183
[TBL] [Abstract][Full Text] [Related]
9. Chemical and sensory characterization of Brazilian virgin olive oils.
Zago L; Squeo G; Bertoncini EI; Difonzo G; Caponio F
Food Res Int; 2019 Dec; 126():108588. PubMed ID: 31732048
[TBL] [Abstract][Full Text] [Related]
10. Application of a lab-made electronic nose for extra virgin olive oils commercial classification according to the perceived fruitiness intensity.
Teixeira GG; Dias LG; Rodrigues N; Marx ÍMG; Veloso ACA; Pereira JA; Peres AM
Talanta; 2021 May; 226():122122. PubMed ID: 33676677
[TBL] [Abstract][Full Text] [Related]
11. Volatile changes in cv. Verdeal Transmontana olive oil: From the drupe to the table, including storage.
Malheiro R; Casal S; Rodrigues N; Renard CMGC; Pereira JA
Food Res Int; 2018 Apr; 106():374-382. PubMed ID: 29579937
[TBL] [Abstract][Full Text] [Related]
12. Complementary Untargeted and Targeted Metabolomics for Differentiation of Extra Virgin Olive Oils of Different Origin of Purchase Based on Volatile and Phenolic Composition and Sensory Quality.
Da Ros A; Masuero D; Riccadonna S; Brkić Bubola K; Mulinacci N; Mattivi F; Lukić I; Vrhovsek U
Molecules; 2019 Aug; 24(16):. PubMed ID: 31404955
[TBL] [Abstract][Full Text] [Related]
13. Influence of agroclimatic parameters on phenolic and volatile compounds of Chilean virgin olive oils and characterization based on geographical origin, cultivar and ripening stage.
Romero N; Saavedra J; Tapia F; Sepúlveda B; Aparicio R
J Sci Food Agric; 2016 Jan; 96(2):583-92. PubMed ID: 25655098
[TBL] [Abstract][Full Text] [Related]
14. Contribution of specific volatile markers to green and ripe fruity attributes in extra virgin olive oils studied with three analytical methods.
Ríos-Reina R; Aparicio-Ruiz R; Morales MT; García-González DL
Food Chem; 2023 Jan; 399():133942. PubMed ID: 36037685
[TBL] [Abstract][Full Text] [Related]
15. Determination of volatile compounds responsible for sensory characteristics from Brazilian extra virgin olive oil using HS-SPME/GC-MS direct method.
da Costa JRO; Dal Bosco SM; Ramos RCS; Machado ICK; Garavaglia J; Villasclaras SS
J Food Sci; 2020 Nov; 85(11):3764-3775. PubMed ID: 32990366
[TBL] [Abstract][Full Text] [Related]
16. E-nose, e-tongue and e-eye for edible olive oil characterization and shelf life assessment: A powerful data fusion approach.
Buratti S; Malegori C; Benedetti S; Oliveri P; Giovanelli G
Talanta; 2018 May; 182():131-141. PubMed ID: 29501132
[TBL] [Abstract][Full Text] [Related]
17. Sensory analysis and consumer acceptance of 140 high-quality extra virgin olive oils.
Valli E; Bendini A; Popp M; Bongartz A
J Sci Food Agric; 2014 Aug; 94(10):2124-32. PubMed ID: 24338244
[TBL] [Abstract][Full Text] [Related]
18. Innovative technologies in virgin olive oil extraction process: influence on volatile compounds and organoleptic characteristics.
Caponio F; Leone A; Squeo G; Tamborrino A; Summo C
J Sci Food Agric; 2019 Sep; 99(12):5594-5600. PubMed ID: 31206180
[TBL] [Abstract][Full Text] [Related]
19. Volatile and Sensory Profiles of Algerian Extra-Virgin Olive Oil from Souidi and Zeletni Cultivars.
Cherfaoui M; Cecchi T; Keciri S; Boudriche L
Chem Biodivers; 2019 Nov; 16(11):e1900297. PubMed ID: 31545549
[TBL] [Abstract][Full Text] [Related]
20. Revisiting 3D van Krevelen diagrams as a tool for the visualization of volatile profile of varietal olive oils from Alentejo region, Portugal.
Martins N; Jiménez-Morillo NT; Freitas F; Garcia R; Gomes da Silva M; Cabrita MJ
Talanta; 2020 Jan; 207():120276. PubMed ID: 31594627
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
