1 |
Sweet peppers discrimination according to agronomic production mode and maturation stage using a chemical-sensory approach and an electronic tongue
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2 |
Discrimination of three bacteria species using a potentiometric electronic tongue
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3 |
Electrochemical taste sensor for unmasking extra-virgin olive oils adulterated with rancid or winey-vinegary olive oils
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4 |
Application of an electronic tongue for Tunisian olive oils’ classification according to olive cultivar or physicochemical parameters
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5 |
Evaluation of extra-virgin olive oils shelf life using an electronic tongue: chemometric approach
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6 |
Tunisian olive oils geographical origin discrimination using the potentiometric fingerprints recorded by an electronic tongue
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7 |
Electrochemical taste sensor for unmasking extra-virgin olive oils adulterated with rancid or winey-vinegary olive oils.
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BASE
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8 |
Qualitative evaluation of Tunisian olive oils using an electronic tongue and chemometric tools: a prospective study
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BASE
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9 |
Qualitative evaluation of Tunisian olive oils using an electronic tongue and chemometric tools: a prospective study
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BASE
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10 |
Single-cultivar extra virgin olive oil classification using a potentiometric electronic tongue
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BASE
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