Publikationen, an denen er mitarbeitet Alvaro A. Arrieta (11)

2010

  1. Prediction of bitterness and alcoholic strength in beer using an electronic tongue

    Food Chemistry, Vol. 123, Núm. 3, pp. 642-646

  2. Voltametric electronic tongue application to wines classification and correlation study with the chemical and sensory characterization

    Quimica Nova, Vol. 33, Núm. 4, pp. 787-793

2008

  1. Langues et nez électroniques: Une nouvelle alternative dans l'analyse des vins

    Revue des oenologues et des techniques vitivinicoles et oenologiques: magazine trimestriel d'information professionnelle, Vol. 35, Núm. 129, pp. 83-84

  2. Langues et nez électroniques: Une nouvelle alternative dans l'analyse des vins

    Revue des oenologues et des techniques vitivinicoles et oenologiques: magazine trimestriel d'information professionnelle, Vol. 35, Núm. 129, pp. 83-84

2006

  1. E-tongue based on a hybrid array of voltammetric sensors based on phthalocyanines, perylene derivatives and conducting polymers: Discrimination capability towards red wines elaborated with different varieties of grapes

    Sensors and Actuators, B: Chemical, Vol. 115, Núm. 1, pp. 54-61

  2. Electronic tongue based on chemically modified electrodes and voltammetry for the detection of adulterations in wines

    Sensors and Actuators, B: Chemical, Vol. 118, Núm. 1-2, pp. 448-453

  3. Monitoring of the ageing of red wines in oak barrels by means of an hybrid electronic tongue

    Analytica Chimica Acta

2005

  1. Langmuir-Blodgett and Langmuir-Schaefer films of homoleptic and heteroleptic phthalocyanine complexes as voltammetric sensors:: Applications to the study of antioxidants

    Applied Surface Science

2004

  1. Fusion of three sensory modalities for the multimodal characterization of red wines

    IEEE Sensors Journal, Vol. 4, Núm. 3, pp. 348-354

  2. Voltammetric sensor array based on conducting polymer-modified electrodes for the discrimination of liquids

    Electrochimica Acta, Vol. 49, Núm. 26, pp. 4543-4551

2003

  1. Langmuir-Blodgett film and carbon paste electrodes based on phthalocyanines as sensing units for taste

    Sensors and Actuators, B: Chemical