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

Author:

Buratti Susanna,Malegori Cristina,Benedetti Simona,Oliveri Paolo,Giovanelli Gabriella

Publisher

Elsevier BV

Subject

Analytical Chemistry

Reference37 articles.

1. Olive oil authentication: a comparative analysis of regulatory frameworks with especial emphasis on quality and authenticity indices, and recent analytical techniques developed for their assessment. A review;Bajoub;Crit. Rev. Food Sci. Nutr.,2017

2. Food analysis using artificial senses ́;Magdalena;J. Agric. Food Chem.,2014

3. Instrumental methods (Spectroscopy, Electronic Nose, and Tongue) as tools to predict taste and aroma in beverages: advantages and limitations;Smyth;Chem. Rev.,2013

4. Electronic noses and tongues: applications for the food and pharmaceutical industries;Baldwin;Sensors,2011

5. Colour measurements by computer vision for food quality control - A review;Wu;Trends Food Sci. Technol.,2013

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