Olive oil is consumed worldwide due to its appreciated sensory attributes and health
benefits, which are related with its fatty acid profile and richness in phenolic compounds that …

The classification of olive oils and the authentication of their biological or geographic origin
are important issues for public health and for the olive oil market and related industries. The …

Microorganism assessment plays a key role in food quality and safety control but
conventional techniques are costly and/or time consuming. Alternatively, electronic tongues …

Taste sensors, also known as electronic tongues or bioelectronic tongues, are designed to
evaluate food and beverages, as well as for medical diagnostics. These devices mimic the …

The estimation of hydroxytyrosol-tyrosol derivatives amounts in olive oils through the
analysis of olive pastes collected during malaxation is of utmost relevance due to the …

Laser current and temperature control circuits have been developed for a distributed
feedback laser diode, which is applied as the light source of a tuneable diode laser …

The impact of the covering vegetable oil (sunflower oil, refined olive oil and extra virgin olive
oil, EVOO) on the physicochemical and sensory profiles of canned tuna (Katsuwonus …

Bitterness is one of the basic tastes, and sensing bitterness plays a significant role in
mammals recognizing toxic substances. The bitter taste of food and oral medicines may …

The consumption of carotenoids has several health benefits. It is known that the fortification
of olive oils with carotenoids, namely β-carotene or lutein, enhanced the oils' …

Microorganism assessment plays a key role in food quality and safety control but
conventional techniques are costly and/or time consuming. Alternatively, electronic tongues …