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Monitoring olive oils quality and oxidative resistance during storage using an electronic tongue
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1002/ejlt.201000066openalex-snapshot
Changes in virgin olive oil characteristics during different storage conditions
inferredcites →https://doi.org/10.1002/ejlt.201100191openalex-snapshot
Alterations in picual extra virgin olive oils under different storage conditions
inferredcites →https://doi.org/10.1002/jsfa.2614openalex-snapshot
Chemical composition of Arbequina virgin olive oil in relation to extraction and storage conditions
inferredcites →https://doi.org/10.1007/978-0-387-78189-1openalex-snapshot
Modern Multivariate Statistical Techniques: Regression, Classification, and Manifold Learning
inferredcites →https://doi.org/10.1007/s00216-009-3070-8openalex-snapshot
Development of a voltammetric electronic tongue for discrimination of edible oils
inferredcites →https://doi.org/10.1007/s00217-003-0855-4openalex-snapshot
Classification of different quality virgin olive oils by metal-oxide sensors
inferredcites →https://doi.org/10.1007/s00217-006-0327-8openalex-snapshot
Analysis of isomeric diacylglycerolic classes to evaluate the quality of olive oil in relation to storage conditions
inferredcites →https://doi.org/10.1007/s00217-015-2537-4openalex-snapshot
Monovarietal extra-virgin olive oil classification: a fusion of human sensory attributes and an electronic tongue
inferredcites →https://doi.org/10.1007/s11694-015-9303-yopenalex-snapshot
Electronic tongue: a versatile tool for mineral and fruit-flavored waters recognition
inferredcites →https://doi.org/10.1007/s12161-014-0017-2openalex-snapshot
Quantification of Chemical Characteristics of Olive Fruit and Oil of cv Cobrançosa in Two Ripening Stages Using MIR Spectroscopy and Chemometrics
inferredcites →https://doi.org/10.1016/b978-0-12-374420-3.00057-7openalex-snapshot
Electronic Tongues Purposely Designed for the Organoleptic Characterization of Olive Oils
inferredcites →https://doi.org/10.1016/b978-0-12-800243-8.00027-5openalex-snapshot
Olive Oil and Combined Electronic Nose and Tongue
inferredcites →https://doi.org/10.1016/c2013-0-14449-2openalex-snapshot
Electronic Noses and Tongues in Food Science
inferredcites →https://doi.org/10.1016/j.aca.2006.03.035openalex-snapshot
Geographical origin and authentication of extra virgin olive oils by an electronic nose in combination with artificial neural networks
inferredcites →https://doi.org/10.1016/j.aca.2010.01.034openalex-snapshot
Combination of an e-nose, an e-tongue and an e-eye for the characterisation of olive oils with different degree of bitterness
inferredcites →https://doi.org/10.1016/j.csda.2003.11.001openalex-snapshot
Computational aspects of algorithms for variable selection in the context of principal components
inferredcites →https://doi.org/10.1016/j.electacta.2008.04.006openalex-snapshot
Evaluation of the polyphenolic content of extra virgin olive oils using an array of voltammetric sensors
inferredcites →https://doi.org/10.1016/j.foodchem.2005.09.006openalex-snapshot
Evolution of major and minor components and oxidation indices of virgin olive oil during 21 months storage at room temperature
inferredcites →https://doi.org/10.1016/j.foodchem.2006.02.005openalex-snapshot
Evaluation of different storage conditions of extra virgin olive oils with an innovative recognition tool built by means of electronic nose and electronic tongue
inferredcites →https://doi.org/10.1016/j.foodchem.2010.07.007openalex-snapshot
Quartz Crystal Microbalance (QCM) sensor arrays selection for olive oil sensory evaluation
inferredcites →https://doi.org/10.1016/j.foodchem.2012.03.076openalex-snapshot
Changes during storage of quality parameters and in vitro antioxidant activity of extra virgin monovarietal oils obtained with two extraction technologies
inferredcites →https://doi.org/10.1016/j.foodchem.2012.10.120openalex-snapshot
Diacylglycerol isomers in extra virgin olive oil: Effect of different storage conditions
inferredcites →https://doi.org/10.1016/j.foodchem.2014.03.072openalex-snapshot
Single-cultivar extra virgin olive oil classification using a potentiometric electronic tongue
inferredcites →https://doi.org/10.1016/j.foodchem.2014.07.118openalex-snapshot
Effect of olive storage conditions on Chemlali olive oil quality and the effective role of fatty acids alkyl esters in checking olive oils authenticity
inferredcites →https://doi.org/10.1016/j.foodcont.2005.12.012openalex-snapshot
Effect of storage time and container type on the quality of extra-virgin olive oil
inferredcites →https://doi.org/10.1016/j.foodcont.2009.06.019openalex-snapshot
Effect of packaging material headspace, oxygen and light transmission, temperature and storage time on quality characteristics of extra virgin olive oil
inferredcites →https://doi.org/10.1016/j.foodres.2009.10.008openalex-snapshot
Application of near (NIR) infrared and mid (MIR) infrared spectroscopy as a rapid tool to classify extra virgin olive oil on the basis of fruity attribute intensity
inferredcites →https://doi.org/10.1016/j.foodres.2013.04.032openalex-snapshot
Voltammetric e-tongue for the quantification of total polyphenol content in olive oils
inferredcites →https://doi.org/10.1016/j.foodres.2013.05.008openalex-snapshot
Putative markers of adulteration of extra virgin olive oil with refined olive oil: Prospects and limitations
inferredcites →https://doi.org/10.1016/j.foodres.2013.09.007openalex-snapshot
Physicochemical and sensory characteristics of virgin olive oils in relation to cultivar, extraction system and storage conditions
inferredcites →https://doi.org/10.1016/j.foodres.2013.09.036openalex-snapshot
Electronic nose and tongue combination for improved classification of Moroccan virgin olive oil profiles
inferredcites →https://doi.org/10.1016/j.jff.2014.08.024openalex-snapshot
Antioxidant activity and phenolic composition of Cv. Cobrançosa olives affected through the maturation process
inferredcites →https://doi.org/10.1016/j.lwt.2015.01.046openalex-snapshot
Optimal harvesting period for cvs. Madural and Verdeal Transmontana, based on antioxidant potential and phenolic composition of olives
inferredcites →https://doi.org/10.1016/j.proeng.2011.12.280openalex-snapshot
Discrimination and identification of geographical origin virgin olive oil by an e-nose based on MOS sensors and pattern recognition techniques
inferredcites →https://doi.org/10.1016/j.proeng.2014.11.616openalex-snapshot
Electrochemical Multi-sensors Device Coupled with Heuristic or Meta-heuristic Selection Algorithms for Single-cultivar Olive Oil Classification
inferredcites →https://doi.org/10.1016/j.snb.2004.04.047openalex-snapshot
Array of voltammetric sensors for the discrimination of bitter solutions
inferredcites →https://doi.org/10.1016/j.snb.2005.03.041openalex-snapshot
Modified carbon paste electrodes for discrimination of vegetable oils
inferredcites →https://doi.org/10.1016/j.snb.2005.06.058openalex-snapshot
Analysis of single-cultivar extra virgin olive oils by means of an Electronic Nose and HS-SPME/GC/MS methods
inferredcites →https://doi.org/10.1016/j.snb.2006.04.091openalex-snapshot
Novel method based on carbon paste electrodes for the evaluation of bitterness in extra virgin olive oils
inferredcites →https://doi.org/10.1016/j.snb.2008.09.025openalex-snapshot
An electronic tongue taste evaluation: Identification of goat milk adulteration with bovine milk
inferredcites →https://doi.org/10.1016/j.snb.2010.01.071openalex-snapshot
Virgin olive oil sensory evaluation by an artificial olfactory system, based on Quartz Crystal Microbalance (QCM) sensors
inferredcites →https://doi.org/10.1016/j.talanta.2015.08.071openalex-snapshot
Sensory intensity assessment of olive oils using an electronic tongue
inferredcites →https://doi.org/10.1021/jf049845aopenalex-snapshot
Effect of Olive Ripening Degree on the Oxidative Stability and Organoleptic Properties of Cv. Nostrana di Brisighella Extra Virgin Olive Oil
inferredcites →https://doi.org/10.1021/jf505415fopenalex-snapshot
Ion Mobility Spectrometry versus Classical Physico-chemical Analysis for Assessing the Shelf Life of Extra Virgin Olive Oil According to Container Type and Storage Conditions
inferredcites →https://doi.org/10.1037/11774-000openalex-snapshot
Statistical principles in experimental design.
inferredcites →https://doi.org/10.1111/j.1745-4557.2006.00062.xopenalex-snapshot
EFFECT OF STORAGE PERIOD AND EXPOSURE CONDITIONS ON THE QUALITY OF BOSANA EXTRA‐VIRGIN OLIVE OIL
inferredcites →https://doi.org/10.1126/science.220.4598.671openalex-snapshot
Optimization by Simulated Annealing
inferredcites →https://doi.org/10.1198/tech.2004.s248openalex-snapshot
Statistics and Chemometrics for Analytical Chemistry
inferredcites →https://doi.org/10.12691/ajfst-2-5-5openalex-snapshot
Evaluation of the Effect of Packaging Materials and Storage Temperatures on Quality Degradation of Extra Virgin Olive Oil from Olives Grown in Palestine
inferredcites →https://doi.org/10.14674/1120-1770/ijfs.v183openalex-snapshot
Extra virgin olive oil stored in different conditions: Focus on diglycerides
inferredcites →https://doi.org/10.18637/jss.v029.b11openalex-snapshot
Modern Multivariate Statistical Techniques: Regression, Classification and Manifold Learning
inferredcites →https://doi.org/10.2307/3172747openalex-snapshot
Statistical Principles in Experimental Design
inferredcites →https://doi.org/10.25165/ijabe.v4i4.547openalex-snapshot
Effects of type of packaging material on physicochemical and sensory properties of olive oil
inferredcites →https://doi.org/10.32614/cran.package.subselectopenalex-snapshot
subselect: Selecting Variable Subsets
inferredcites →https://doi.org/10.3390/s100403411openalex-snapshot
Advanced Taste Sensors Based on Artificial Lipids with Global Selectivity to Basic Taste Qualities and High Correlation to Sensory Scores
inferredcites →https://doi.org/10.3989/gya.0222141openalex-snapshot
Influence of storage temperature on quality parameters, phenols and volatile compounds of Croatian virgin olive oils
inferredcites →https://doi.org/10.3989/gya.2007.v58.i3.178openalex-snapshot
Effects of processing methods and commercial storage conditions on the extra virgin olive oil quality indexes
inferredcites →https://doi.org/10.5897/ajb11.880openalex-snapshot
Impact of packaging material and storage time on olive oil quality
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
inferred← citeshttps://doi.org/10.2139/ssrn.4482804openalex-extracted
Application of the Ftir Technique as a Non-Invasive Tool to Discriminate Olive Oils with Protected Designation of Origin
inferred← citeshttps://doi.org/10.1002/aocs.12093openalex-snapshot
Olive Oil Quality and Sensory Changes During House‐Use Simulation and Temporal Assessment Using an Electronic Tongue
inferred← citeshttps://doi.org/10.1002/cbdv.202301629openalex-snapshot
Application of the FTIR technique as a non‐invasive tool to discriminate Portuguese olive oils with Protected Designation of Origin
inferred← citeshttps://doi.org/10.1002/ejlt.201600065openalex-snapshot
Rapid and innovative instrumental approaches for quality and authenticity of olive oils
inferred← citeshttps://doi.org/10.1007/978-3-032-07424-9_4openalex-snapshot
Analysis of Olive Oils: Sensory Analysis, Authentication, Adulteration Detection, and Categorization of Olive Oils
inferred← citeshttps://doi.org/10.1007/978-981-16-7029-9_13openalex-snapshot
Electronic Noses and Tongue-Based Sensor Systems in Food Science
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Evaluation of extra-virgin olive oils shelf life using an electronic tongue—chemometric approach
inferred← citeshttps://doi.org/10.1007/s00217-017-2856-8openalex-snapshot
Application of an electronic tongue for Tunisian olive oils’ classification according to olive cultivar or physicochemical parameters
inferred← citeshttps://doi.org/10.1007/s00217-024-04505-zopenalex-snapshot
Fourier transform infrared spectroscopy coupled with chemometrics for the monitoring of virgin olive oil quality during storage up to 18 months
inferred← citeshttps://doi.org/10.1007/s11694-018-9855-8openalex-snapshot
Dairy products discrimination according to the milk type using an electrochemical multisensor device coupled with chemometric tools
inferred← citeshttps://doi.org/10.1007/s11694-022-01694-7openalex-snapshot
Application of a lab-made voltammetric electronic tongue to identify musty and vinegary defects in olive oils
inferred← citeshttps://doi.org/10.1007/s11746-017-3051-6openalex-snapshot
Discrimination of Olive Oil by Cultivar, Geographical Origin and Quality Using Potentiometric Electronic Tongue Fingerprints
inferred← citeshttps://doi.org/10.1007/s11947-017-1902-7openalex-snapshot
Assessment of Table Olives’ Organoleptic Defect Intensities Based on the Potentiometric Fingerprint Recorded by an Electronic Tongue
inferred← citeshttps://doi.org/10.1007/s12161-018-1149-6openalex-snapshot
Monitoring the Oxidative Stability of Monovarietal Extra Virgin Olive Oils by UV–Vis Spectroscopy and MCR–ALS
inferred← citeshttps://doi.org/10.1007/s12161-019-01511-wopenalex-snapshot
Assessment of Brazilian Monovarietal Olive Oil in Two Different Package Systems by Using Data Fusion and Chemometrics
inferred← citeshttps://doi.org/10.1016/b978-0-12-819493-5.00012-1openalex-snapshot
Sensory analysis using electronic tongues
inferred← citeshttps://doi.org/10.1016/j.compag.2017.12.016openalex-snapshot
A taste sensor device for unmasking admixing of rancid or winey-vinegary olive oil to extra virgin olive oil
inferred← citeshttps://doi.org/10.1016/j.compag.2017.12.035openalex-snapshot
Fusion of dielectric spectroscopy and computer vision for quality characterization of olive oil during storage
inferred← citeshttps://doi.org/10.1016/j.foodchem.2018.11.095openalex-snapshot
Quality assessment of olive oils based on temperature-ramped HS-GC-IMS and sensory evaluation: Comparison of different processing approaches by LDA, kNN, and SVM
inferred← citeshttps://doi.org/10.1016/j.foodchem.2021.129834openalex-snapshot
Analytical methods for determining the peroxide value of edible oils: A mini-review
inferred← citeshttps://doi.org/10.1016/j.foodcont.2020.107369openalex-snapshot
Impact of thermal sterilization on the physicochemical-sensory characteristics of Californian-style black olives and its assessment using an electronic tongue
inferred← citeshttps://doi.org/10.1016/j.foodres.2019.108759openalex-snapshot
Seeking for sensory differentiated olive oils? The urge to preserve old autochthonous olive cultivars
inferred← citeshttps://doi.org/10.1016/j.fpsl.2019.100368openalex-snapshot
Effect of bag-in-box packaging material on quality characteristics of extra virgin olive oil stored under household and abuse temperature conditions
inferred← citeshttps://doi.org/10.1016/j.fpsl.2021.100790openalex-snapshot
Applications of multivariate data analysis in shelf life studies of edible vegetal oils – A review of the few past years
inferred← citeshttps://doi.org/10.1016/j.inpa.2018.08.008openalex-snapshot
Determination of the oxidative stability of olive oil using an integrated system based on dielectric spectroscopy and computer vision
inferred← citeshttps://doi.org/10.1016/j.jfca.2018.09.015openalex-snapshot
Determination of three quality parameters in vegetable oils using potentiometric e-tongue
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2017.08.005openalex-snapshot
The measurement principles, working parameters and configurations of voltammetric electronic tongues and its applications for foodstuff analysis
inferred← citeshttps://doi.org/10.1016/j.lwt.2018.03.025openalex-snapshot
Application of a potentiometric electronic tongue for assessing phenolic and volatile profiles of Arbequina extra virgin olive oils
inferred← citeshttps://doi.org/10.1016/j.lwt.2019.04.024openalex-snapshot
Monitoring the debittering of traditional stoned green table olives during the aqueous washing process using an electronic tongue
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Measurement of total free amino acids content in black tea using electronic tongue technology coupled with chemometrics
inferred← citeshttps://doi.org/10.1016/j.lwt.2025.118699openalex-snapshot
Effect of polyethylene terephthalate packaging and storage temperature on the characteristics of edible oils
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Sweet peppers discrimination according to agronomic production mode and maturation stage using a chemical-sensory approach and an electronic tongue
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Perception of olive oils sensory defects using a potentiometric taste device
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Application of an electronic tongue as a single-run tool for olive oils’ physicochemical and sensory simultaneous assessment
inferred← citeshttps://doi.org/10.1039/d3ay01132aopenalex-snapshot
Recent developments of e-sensing devices coupled to data processing techniques in food quality evaluation: a critical review
inferred← citeshttps://doi.org/10.1051/ocl/2020039openalex-snapshot
Activity of two natural additives in improving the stability of virgin olive oil quality during storage
inferred← citeshttps://doi.org/10.1080/10408347.2021.1940829openalex-snapshot
Instrumental Techniques to Classify Olive Oils according to Their Quality
inferred← citeshttps://doi.org/10.1155/2018/7826428openalex-snapshot
Olive Oil Total Phenolic Contents and Sensory Sensations Trends during Oven and Microwave Heating Processes and Their Discrimination Using an Electronic Tongue
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Centrifugation, Storage, and Filtration of Olive Oil in an Oil Mill: Effect on the Quality and Content of Minority Compounds
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Electrochemical Sensor-Based Devices for Assessing Bioactive Compounds in Olive Oils: A Brief Review
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