Fabio Mencarelli

Jan 13, 2025 | scijournals.onlinelibrary.wiley.com | Fabio Mencarelli

Editorial Sensors for food and beverage First published: 13 January 2025 No abstract is available for this article. REFERENCES 1 AA, Food Worldwide (2024). Availabile: https://www.statista.com/outlook/cmo/food/worldwide. 2 AA, EU Food and drinks industry Data & Trends 2023 Edition. Available: https://www.fooddrinkeurope.eu/wp-content/uploads/2023/12/FoodDrinkEurope-Data-Trends-Report-2023-digital.pdf. [December 2023].

Nov 28, 2023 | scijournals.onlinelibrary.wiley.com | Alessandro Bianchi |Pablo Cano Marchal |Olive Oils |Fabio Mencarelli

INTRODUCTION Owing to its efficacy in the prevention of numerous chronic-degenerative diseases,1, 2 the Mediterranean diet is known for its high utilization of olive oil as the primary source of dietary fat.3 Countries such as Spain, Italy, and Greece are the world's largest producers.4 Based on chemical and sensory qualities, European legislation divides olive oil into three main commercial categories: extra virgin olive oil (EVOO), virgin olive oil (VOO), and lampante olive oil (LOO).

Nov 28, 2023 | onlinelibrary.wiley.com | Alessandro Bianchi |Olive Oils |Fabio Mencarelli |Pablo Cano Marchal

BACKGROUND The organoleptic profile of an olive oil is a fundamental quality parameter obtained by human sensory panels. In this work, a portable electronic nose was employed to predict the fruity aroma intensity of 199 olive oil samples from different Spanish regions and cultivar varieties (Picual, Arbequina and Cornicabra), with special emphasis in testing the robustness of the predictions versus cultivar variety variability.

Jun 16, 2023 | dialnet.unirioja.es | Fabio Mencarelli |Andrea Bellincontro

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Jun 15, 2023 | dialnet.unirioja.es | Fabio Mencarelli

IdiomacatalàDeutschEnglishespañoleuskarafrançaisgalegoitalianoportuguêsromână