Electronic nose and tongue combination for improved classification of Moroccan virgin olive oil profiles-Reference-Cited by-同舟云学术

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

Published:2013-12 Issue:2 Volume:54 Page:1488-1498
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Haddi Z.,Alami H.,El Bari N.,Tounsi M.,Barhoumi H.,Maaref A.,Jaffrezic-Renault N.,Bouchikhi B.

Funder

AUF PCSI

PHC Maghreb

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

1. Monitoring the freshness of Moroccan sardines with a neural-network based electronic nose;Amari;Sensors,2006

2. Conception and development of a portable electronic nose system for classification of raw milk using principal component analysis approach;Amari;Sensors & Transducers Journal,2009

3. Volatile compounds in virgin olive oil: Occurrence and their relationship with the quality;Angerosa;Journal of Chromatography A,2004

4. Combination of an e-nose, an e-tongue and an e-eye for the characterisation of olive oils with different degree of bitterness;Apetrei;Analytica Chimica Acta,2010

5. Novel method based on carbon paste electrodes for the evaluation of bitterness in extra virgin olive oils;Apetrei;Sensors and Actuators B,2007

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