Instituto de la Grasa-ko ikertzaileekin lankidetzan egindako argitalpenak (6)

2010

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

    Analytica Chimica Acta, Vol. 663, Núm. 1, pp. 91-97

  2. Erratum to Combination of an e-nose, an e-tongue and an e-eye for the characterisation of olive oils with different degree of bitterness [Anal. Chim. Acta, 663, (2010), 91-97]

    Analytica Chimica Acta

2007

  1. Novel method based on carbon paste electrodes for the evaluation of bitterness in extra virgin olive oils

    Sensors and Actuators, B: Chemical, Vol. 121, Núm. 2, pp. 567-575

2004

  1. Array of voltammetric sensors for the discrimination of bitter solutions

    Sensors and Actuators, B: Chemical

2001

  1. Electronic nose based on conducting polymers for the quality control of the olive oil aroma - Discrimination of quality, variety of olive and geographic origin

    Analytica Chimica Acta, Vol. 432, Núm. 2, pp. 283-292

2000

  1. Array of sensors based on conducting polymers for the quality control of the aroma of the virgin olive oil

    Sensors and Actuators, B: Chemical, Vol. 69, Núm. 3, pp. 276-282