Combination of an e-nose, an e-tongue and an e-eye for the characterisation of olive oils with different degree of bitterness

Determination of Phenols, Flavones, and Lignans in Virgin Olive Oils by Solid-Phase Extraction and High-Performance Liquid Chromatography with Diode Array Ultraviolet Detection

Raquel Mateos, Josè L. Espartero, Mariana Trujillo et al. · Journal of Agricultural and Food Chemistry · 2001 · 471 citations

Agriculture, Food Science, Chromatographic Analysis +14

Nonspecific sensor arrays ("electronic tongue") for chemical analysis of liquids (IUPAC Technical Report)

Yu. G. Vlasov, Andrey Legin, Alisa Rudnitskaya et al. · Pure and Applied Chemistry · 2005 · 418 citations · Full text

Natural Sciences, Chemistry, Analytical Chemistry +16

Sensory Properties of Virgin Olive Oil Polyphenols:  Identification of Deacetoxy-ligstroside Aglycon as a Key Contributor to Pungency

Paul Andrewes, Johanneke Busch, Teun de Joode et al. · Journal of Agricultural and Food Chemistry · 2003 · 329 citations

Agriculture, Biochemistry, Food Science +15

Main Polyphenols in the Bitter Taste of Virgin Olive Oil. Structural Confirmation by On-Line High-Performance Liquid Chromatography Electrospray Ionization Mass Spectrometry

F. Gutiérrez‐Rosales, José Julián Ríos, Ma. L. Gómez-Rey · Journal of Agricultural and Food Chemistry · 2003 · 204 citations

Agriculture, Biochemistry, Food Science +16

Evaluation of different storage conditions of extra virgin olive oils with an innovative recognition tool built by means of electronic nose and electronic tongue

Maria Stella Cosio, Davide Ballabio, S. Benedetti et al. · Food Chemistry · 2006 · 153 citations

Agriculture, Chemistry, Food Science +17