Nuno Rodrigues

发表

Monitoring the debittering of traditional stoned green table olives during the aqueous washing process using an electronic tongue

Ana C. A. Veloso, António M. Peres, José Alberto Pereira, 2019, LWT.

Monovarietal extra-virgin olive oil classification: a fusion of human sensory attributes and an electronic tongue

Ana C. A. Veloso, António M. Peres, Luís G. Dias, 2016, European Food Research and Technology.

Quantification of table olives' acid, bitter and salty tastes using potentiometric electronic tongue fingerprints

Ana C. A. Veloso, António M. Peres, Ítala M. G. Marx, 2017 .

Effect of olive trees density on the quality and composition of olive oil from cv. Arbequina

Albino Bento, Paula Baptista, António M. Peres, 2018, Scientia Horticulturae.

Sensory classification of table olives using an electronic tongue: Analysis of aqueous pastes and brines.

Ítala M. G. Marx, Nuno Rodrigues, Nuno Rodrigues, 2017, Talanta.

The use of olive leaves and tea extracts as effective antioxidants against the oxidation of soybean oil under microwave heating

Albino Bento, Ricardo Malheiro, Susana Casal, 2013 .

Assessment of Table Olives’ Organoleptic Defect Intensities Based on the Potentiometric Fingerprint Recorded by an Electronic Tongue

Ana C. A. Veloso, António M. Peres, Ítala M. G. Marx, 2017, Food and Bioprocess Technology.

Sensory intensity assessment of olive oils using an electronic tongue.

Nuno Rodrigues, Nuno Rodrigues, A. C. Veloso, 2016, Talanta.

Monitoring olive oils quality and oxidative resistance during storage using an electronic tongue

Ana C. A. Veloso, António M. Peres, Luís G. Dias, 2016 .

Discrimination of Olive Oil by Cultivar, Geographical Origin and Quality Using Potentiometric Electronic Tongue Fingerprints

Ana C. A. Veloso, António M. Peres, Souheib Oueslati, 2017 .