Electronic-nose (e-nose) instruments, derived from numerous types of aroma-sensor
technologies, have been developed for a diversity of applications in the broad fields of …

This paper provides a selection of the last two decades publications on the development
and application of chemical sensors based on piezoelectric quartz resonators for a wide …

The quality of virgin olive oils is assessed through the determination of several analytical
parameters, whose values must be within the ranges established by the different institutions …

Label authentication of monovarietal extra virgin olive oils is of great importance. A novel
approach based on a potentiometric electronic tongue is proposed to classify oils obtained …

The rich flavor of virgin olive oil (VOO) is one of the reasons why it stands out as a gourmet
product. The classification of olive oils into quality categories basically relies on the sensory …

Virgin olive oil (VOO) classification into quality categories determines its labeling and market
price. This procedure involves performing a series of chemical–physical analyses and …

The olive oil supply chain stages have been studied extensively in both EU and non-EU
countries. Various decision-making approaches have been proposed to tackle the problem …

Drift in sensors, mainly in chemical or gas sensors is an unavoidable problem that
introduces shift in feature values in the dataset. This makes sample classification and …

The electronic nose is a non-invasive technology suitable for the analysis of edible oils. One
of the practical applications in the olive oil industry is the classification of virgin oils based on …

Supply chain performance of a particular type of supply chain can be determined using
certain key performance indicators (KPIs) of that industry. This paper aims to present a …