Percorrer por autor Marx, Ítala M. G. Subscrever estatísticas do autor Marx, Ítala M. G.

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DataTítuloAutor(es)TipoAcesso
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
2021Effect of malaxation temperature on the physicochemical and sensory quality of cv. Cobrançosa olive oil and its evaluation using an electronic tongueMarx, Ítala M. G.; Rodrigues, Nuno; Veloso, Ana C. A., et al.ArtigoAcesso 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
30-Mai-2022Impact of fresh olive leaves addition during the extraction of Arbequina virgin olive oils on the phenolic and volatile profilesMarx, Ítala M. G.; Casal, Susana; Rodrigues, Nuno, et al.ArtigoAcesso restrito UMinho
2022Impact of incorporating olive leaves during the industrial extraction of cv. Arbequina oils on the physicochemical--sensory quality and health claim fulfillmentMarx, Ítala M. G.; Casal, Susana; Rodrigues, Nuno, et al.ArtigoAcesso restrito UMinho
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
21-Jul-2022Inoculation of cv. Arbequina olives with fungi isolated from leaves and its effect on the extracted oils' stability and health-related compositionMarx, Ítala M. G.; Baptista, Paula; Casal, Susana, et al.ArtigoAcesso restrito UMinho
17-Jun-2019Monitoring physicochemical and sensory attributes during debittering of stoned green olivesMarx, Ítala M. G.; Rodrigues, Nuno; Veloso, Ana C. A., et al.Resumo em ata de conferência Acesso 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
16-Jun-2021A potentiometric electronic tongue as a discrimination tool of water-food indicator/contamination bacteriaGhrissi, Hiba; Veloso, Ana C. A.; Marx, Ítala M. G., et al.ArtigoAcesso aberto
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.ArtigoAcesso aberto
Set-2020Sweet peppers discrimination according to agronomic production mode and maturation stage using a chemical-sensory approach and an electronic tongueGuilherme, Rosa; Rodrigues, Nuno; Marx, Ítala M. G., et al.ArtigoAcesso aberto
6-Dez-2021Volatile-olfactory profiles of cv. Arbequina olive oils extracted without/with olive leaves addition and their discrimination using an electronic noseMarx, Ítala M. G.; Rodrigues, Nuno; Veloso, Ana C. A., et al.ArtigoAcesso aberto
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