Química Física y Química Inorgánica
Département
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Instituto de la Grasa
Sevilla, EspañaPublications en collaboration avec des chercheurs de Instituto de la Grasa (6)
2010
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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
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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
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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
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Array of voltammetric sensors for the discrimination of bitter solutions
Sensors and Actuators, B: Chemical
2001
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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
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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