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DataTítuloAutor(es)TipoAcesso
Jul-2018Characterization of commercial Tunisian monovarietal olive oils produced from autochthonous olive cultivarsSlim, Souihli; Rodrigues, Nuno; Veloso, Ana C. A., et al.ArtigoAcesso aberto
Dez-2017Discrimination of olive oil by cultivar, geographical origin and quality using potentiometric electronic tongue fingerprintsSouayah, Fatma; Rodrigues, Nuno; Veloso, Ana C. A., et al.ArtigoAcesso restrito UMinho
2020Discrimination of sweet cherry cultivars based on electronic tongue potentiometric fingerprintsRodrigues, Isabel; Rodrigues, Nuno; Marx, Ítala M. G., et al.ArtigoAcesso aberto
30-Nov-2022Does water addition during the industrial milling phase affect the chemical-sensory quality of olive oils? The case of cv. Arbequina oilsMarx, Ítala M. G.; Casal, Susana; Rodrigues, Nuno, et al.ArtigoAcesso restrito UMinho
2014Electromagnetic tracker feasibility in the design of a dental superstructure for edentulous patientsMoreira, António Herculano Jesus; Queirós, Sandro Filipe Monteiro; Rodrigues, Nuno Miguel Feixa, et al.Artigo em ata de conferênciaAcesso aberto
29-Abr-2021Estimating hydroxytyrosol-tyrosol derivatives amounts in cv. Cobrançosa olive oils based on the electronic tongue analysis of olive paste extractsMarx, Ítala M. G.; Casal, Susana; Rodrigues, Nuno, et al.ArtigoAcesso restrito UMinho
Abr-2017Evaluation of extra-virgin olive oils shelf life using an electronic tongue-chemometric approachRodrigues, Nuno; Dias, Luís G.; Veloso, Ana C. A., et al.ArtigoAcesso aberto
9-Nov-2016Evaluation of Tunisian olive oils from different cultivarsSlim, Souihli; Rodrigues, Nuno; Dias, Luís G., et al.Resumo em ata de conferência Acesso aberto
Fev-2021Impact of the malaxation temperature on the phenolic profile of cv. Cobrançosa olive oils and assessment of the related health claimMarx, Ítala M. G.; Casal, Susana; Rodrigues, Nuno, et al.ArtigoAcesso aberto
Nov-2020Impact of thermal sterilization on the physicochemical-sensory characteristics of Californian-style black olives and its assessment using an electronic tongueMartín-Vertedor, Daniel; Rodrigues, Nuno; Marx, Ítala M. G., et al.ArtigoAcesso aberto
Out-2021Kinetic study of the microwave-induced thermal degradation of cv. Arbequina olive oils flavored with lemon verbena essential oilCherif, Marwa; Rodrigues, Nuno; Veloso, Ana C. A., et al.ArtigoAcesso restrito UMinho
Jun-2020A kinetic-thermodynamic study of the effect of the cultivar/total phenols on the oxidative stability of olive oilsVeloso, Ana C. A.; Rodrigues, Nuno; Ouarouer, Yosra, et al.ArtigoAcesso aberto
Abr-2021Kinetic-thermodynamic study of the oxidative stability of Arbequina olive oils flavored with lemon verbena essential oilCherif, Marwa; Rodrigues, Nuno; Veloso, Ana C. A., et al.ArtigoAcesso aberto
1-Jan-2022Machine learning to identify olive-tree cultivarsMendes, João; Lima, José; Costa, Lino, et al.Artigo em ata de conferênciaAcesso restrito UMinho
2016Monitoring olive oils quality and oxidative resistance during storage using an electronic tongueRodrigues, Nuno; Dias, Luís G.; Veloso, Ana C. A., et al.ArtigoAcesso aberto
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.ArtigoAcesso aberto
Fev-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.ArtigoAcesso aberto
Set-2018Olive oil quality and sensory changes during house-use simulation and temporal assessment using an electronic tongueRodrigues, Nuno; Oliveira, Letícia; Mendanha, Lorena, et al.ArtigoAcesso restrito UMinho
19-Fev-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.ArtigoAcesso aberto
2003On the specification of a component repositoryRodrigues, Nuno; Barbosa, L. S.Artigo em ata de conferênciaAcesso aberto
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