4.6 Article

Unmasking of Olive Oil Adulteration Via a Multi-Sensor Platform

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

Authenticity of olive oil: Mapping and comparing official methods and promising alternatives

Ramon Aparicio et al.

FOOD RESEARCH INTERNATIONAL (2013)

Article Food Science & Technology

Electronic nose and tongue combination for improved classification of Moroccan virgin olive oil profiles

Z. Haddi et al.

FOOD RESEARCH INTERNATIONAL (2013)

Article Chemistry, Analytical

Design and Test of a Biosensor-Based Multisensorial System: A Proof of Concept Study

Marco Santonico et al.

SENSORS (2013)

Article Agriculture, Multidisciplinary

Research in Olive Oil: Challenges for the Near Future

Diego L. Garcia-Gonzalez et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)

Article Chemistry, Analytical

Virgin olive oil sensory evaluation by an artificial olfactory system, based on Quartz Crystal Microbalance (QCM) sensors

Maria E. Escuderos et al.

SENSORS AND ACTUATORS B-CHEMICAL (2010)

Article Chemistry, Applied

Rapid synchronous fluorescence method for virgin olive oil adulteration assessment

Konstantina I. Poulli et al.

FOOD CHEMISTRY (2007)