Browsing by author Dias, Luís G.

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Showing results 30 to 38 of 38. < previous 
Issue DateTitleAuthor(s)TypeAccess
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