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Bučar-Miklavčič Milena
Bučar-Miklavčič Milena
Chemistry
Sensory analysis
Sensory system
Chromatography
Food science
3
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A rapid screening method based on volatile compounds to support the sensory analysis of virgin olive oils
2018
Sara Barbieri
Chiara Cevoli
Alessandra Bendini
Winkelmann Ole
Lacoste Florence
Bučar-Miklavčič Milena
Karolina Brkić Bubola
Tibet Ummuhan
Diego Luis García González
Tullia Gallina Toschi
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TOWARDS AN OLIVE OIL VOLATILE COMPOUNDS IDENTIFICATION AND QUANTIFICATION BY SPME-GC-MS AND RELATION WITH SENSORY DATA: PRELIMINARY RESULTS OF THE OLEUM PROJECT
2017
Tullia Gallina Toschi
Beatriz Quintanilla-Casas
Alba Tres Oliver
Bustamante Julen
Guardiola Francesc
Diego Luis García González
Aparicio-Ruiz Ramon
Enrico Valli
Sara Barbieri
Enrico Casadei
Lacoste Florence
Bučar-Miklavčič Milena
Winkelmann Ole
Karolina Brkić Bubola
Tibet Ummuhan
Alessandra Bendini
Vichi Stefania
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Flash gas chromatography electronic nose as a potential tool for rapid sensory screening of virgin olive oils
2017
Sara Barbieri
Enrico Valli
Alessandra Bendini
Winkelmann Ole
Lacoste Florence
Bučar-Miklavčič Milena
Karolina Brkić Bubola
Tibet Ummuhan
Diego Luis García González
Tullia Gallina Toschi
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