Sensory Quality: Methodologies and Applications

Author:

Angerosa Franca,Campestre Cristina

Publisher

Springer US

Reference111 articles.

1. Agro-Industry Research (AIR) (1999) Olive oil flavour and aroma: biochemistry and chemistry of sensory factors affecting consumer appreciation and their analysis by artificial intelligence. Final report of European Research Project AIR3-CT94-1967, The Commission of the European Communities

2. Angerosa F (2002) Influence of volatile compounds on virgin olive oil quality evaluated by analytical approaches and sensor panels. Eur J Lipid Sci Technol 104:639–660

3. Angerosa F, Basti C (2001) Olive oil volatile compounds from the lipoxygenase pathway in relation to fruit ripeness. Ital J Food Sci 13:421–428

4. Angerosa F, Di Giovacchino L (1996) Natural antioxidants of virgin olive oil obtained by two and tri-phase centrifugal decanters. Grasas Aceites 47:247–254

5. Angerosa F, Di Giacinto L (1995) Crushing influence on the quality characteristics of virgin olive oil. Riv Ital Sost Grasse 72:1–4

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