Browsing by author Dias, Luís G.

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Showing results 21 to 38 of 38. < previous 
Issue DateTitleAuthor(s)TypeAccess
Jul-2019Monitoring the debittering of traditional stoned green table olives during the aqueous washing process using an electronic tongueRodrigues, Nuno; Marx, Ítala M. G.; Dias, Luís G., et al.ArticleOpen access
Feb-2016Monovarietal extra-virgin olive oil classification: a fusion of human sensory attributes and an electronic tongueDias, Luís G.; Rodrigues, Nuno; Veloso, Ana C. A., et al.ArticleOpen access
5-Nov-2015A novel approach for honey pollen profile assessment using an electronic tongue and chemometric toolsDias, Luís G.; Veloso, Ana C. A.; Sousa, Mara E. B. C., et al.ArticleOpen access
Sep-2018Olive oil quality and sensory changes during house-use simulation and temporal assessment using an electronic tongueRodrigues, Nuno; Oliveira, Letícia; Mendanha, Lorena, et al.ArticleRestricted access (UMinho)
19-Feb-2018Olive oil total phenolic contents and sensory sensations trends during oven and microwave heating processes and their discrimination using an electronic tonguePrata, Rafaela; Pereira, José A.; Rodrigues, Nuno, et al.ArticleOpen access
2018Perception of olive oils sensory defects using a potentiometric taste deviceVeloso, Ana C. A.; Silva, Lucas M.; Rodrigues, Nuno, et al.ArticleOpen access
2012Performance study of a potentiometric sensor array for lactic proteins analysisDias, Luís G.; Veloso, Ana C. A.; Machado, Adélio A. S. C., et al.Conference paperOpen access
2014Practical procedure for discriminating monofloral honey with a broad pollen profile variability using an electronic tongueSousa, Mara E. B. C.; Dias, Luís G.; Veloso, Ana C. A., et al.ArticleOpen access
Jun-2017Quantification of table olives' acid, bitter and salty tastes using potentiometric electronic tongue fingerprintsMarx, Ítala M. G.; Rodrigues, Nuno; Dias, Luís G., et al.ArticleOpen access
2017Sensory classification of table olives using an electronic tongue: Analysis of aqueous pastes and brinesMarx, Ítala; Rodrigues, Nuno; Dias, Luís G., et al.ArticleOpen access
2016Sensory intensity assessment of olive oils using an electronic tongueVeloso, Ana C. A.; Dias, Luís G.; Rodrigues, Nuno, et al.ArticleOpen access
2014Single-cultivar extra virgin olive oil classification using a potentiometric electronic tongueDias, Luís G.; Fernandes, Andreia; Veloso, Ana C. A., et al.ArticleOpen access
19-Sep-2014A size exclusion HPLC method for evaluating the individual impacts of sugars and organic acids on beverage global taste by means of calculated dose-over-threshold valuesDias, Luís G.; Sequeira, Cédric; Veloso, Ana C. A., et al.ArticleOpen access
2018A taste sensor device for unmasking admixing of rancid or winey-vinegary olive oil to extra virgin olive oilHarzalli, Ussama; Rodrigues, Nuno; Veloso, Ana C. A., et al.ArticleOpen access
6-Jul-2017Unmasking admixtures of extra virgin olive oils with olive oils containing sensory defects using a multi-sensor taste deviceHarzalli, Ussama; Rodrigues, Nuno; Veloso, Ana C. A., et al.AbstractOpen access
2012UV spectrophotometry method for dietary sugarsVeloso, Ana C. A.; Rodrigues, L. R.; Dias, Luís G., et al.Book partRestricted access (UMinho)
2009UV spectrophotometry method for the monitoring of galacto-oligosaccharides productionDias, Luís G.; Veloso, Ana C. A.; Correia, Daniela M., et al.ArticleOpen access
2016Voltammetric aptasensors for protein disease biomarkers detection: a reviewMeirinho, Sofia G.; Dias, Luís G.; Peres, António M., et al.ArticleOpen access