Data | Título | Autor(es) | Tipo | Acesso |
Mai-2021 | Application of a lab-made electronic nose for extra virgin olive oils commercial classification according to the perceived fruitiness intensity | Teixeira, Guilherme G.; Dias, Luís G.; Rodrigues, Nuno, et al. | Artigo | Acesso aberto |
15-Mai-2019 | Application of an electronic tongue as a single-run tool for olive oils physicochemical and sensory simultaneous assessment | Rodrigues, Nuno; Marx, Ítala M. G.; Casal, Susana, et al. | Artigo | Acesso aberto |
2-Out-2023 | Design e engenharia de produto modular para dispensar diversos tipos de azeite gourmet | Rocha, Mónica Loureiro | Dissertação de mestrado | Acesso aberto |
30-Nov-2022 | Does water addition during the industrial milling phase affect the chemical-sensory quality of olive oils? The case of cv. Arbequina oils | Marx, Ítala M. G.; Casal, Susana; Rodrigues, Nuno, et al. | Artigo | Acesso restrito UMinho |
4-Dez-2018 | Electrochemical sensor-based devices for assessing bioactive compounds in olive oils: a brief review | Marx, Ítala M. G.; Veloso, Ana C. A.; Dias, Luís G., et al. | Artigo | Acesso aberto |
2015 | Estudo de vida útil de um azeite | Jorge, Rita da Cruz | Dissertação de mestrado | Acesso aberto |
2022 | Impact of incorporating olive leaves during the industrial extraction of cv. Arbequina oils on the physicochemical--sensory quality and health claim fulfillment | Marx, Ítala M. G.; Casal, Susana; Rodrigues, Nuno, et al. | Artigo | Acesso restrito UMinho |
Out-2021 | Kinetic study of the microwave-induced thermal degradation of cv. Arbequina olive oils flavored with lemon verbena essential oil | Cherif, Marwa; Rodrigues, Nuno; Veloso, Ana C. A., et al. | Artigo | Acesso restrito UMinho |
Abr-2021 | Kinetic-thermodynamic study of the oxidative stability of Arbequina olive oils flavored with lemon verbena essential oil | Cherif, Marwa; Rodrigues, Nuno; Veloso, Ana C. A., et al. | Artigo | Acesso aberto |
Set-2018 | Olive oil quality and sensory changes during house-use simulation and temporal assessment using an electronic tongue | Rodrigues, Nuno; Oliveira, Letícia; Mendanha, Lorena, et al. | Artigo | Acesso restrito UMinho |
2005 | Product attribute saliency and region of origin: some empirical evidence from Portugal | Santos, J. Freitas; Ribeiro, J. Cadima | Artigo em ata de conferência | Acesso aberto |
2-Jan-2020 | Synthesis and biological evaluation of olive oil polyphenol metabolites | Ribeiro, Catarina Guimarães | Dissertação de mestrado | Acesso aberto |
2018 | A taste sensor device for unmasking admixing of rancid or winey-vinegary olive oil to extra virgin olive oil | Harzalli, Ussama; Rodrigues, Nuno; Veloso, Ana C. A., et al. | Artigo | Acesso aberto |
Jul-2019 | Unmasking sensory defects of olive oils flavored with basil and oregano using an electronic tongue-chemometric tool | Bobiano, Marta; Rodrigues, Nuno; Madureira, Marta, et al. | Artigo | Acesso restrito UMinho |