共 46 条
[1]
Alonso V., Aparicio R., Characterization of european virgin olive oils by fatty acids, Grasas y Aceites, 44, 1, pp. 18-24, (1993)
[2]
Aparicio R., Characterization of foods by inexact rules: The sexia expert system, J. Chemometrics, 3, pp. 175-192, (1988)
[3]
Aparicio R., Gutierrez F., Rodriguez J., A chemometric study of analytical panels in virgin olive oil. An approach for evaluating panels in training, Grasas y Aceites, 42, 3, pp. 202-210, (1991)
[4]
Aparicio R., Ferreira L., Rodriguez J., Characterization of andalusian virgin olive oils, Ministry of Agriculture, (1991)
[5]
Aparicio R., Gutierrez F., Garcia Pulido J., FLAIR CT91-0046 Report of the Instituto de la Grasa of First Year Project, (1991)
[6]
Aparicio R., Gutierrez F., Rodriguez J., Relationship between flavour descriptors and overall grading of analytical panel for virgin olive oil, J.Sci.Food. Agric, 58, pp. 555-562, (1992)
[7]
Aparicio R., Morales M.T., Optimization of a dynamic headspace technique for quantifying virgin olive oil volatiles. Relationships among sensory attributes and volatile peaks, Food. Qual. Pref, 5, pp. 109-114, (1994)
[8]
Aparicio R., Alonso V., Characterization of virgin olive oils by sexia expert system, Progress in Lipids Research, 33, pp. 29-38, (1994)
[9]
Aparicio R., Morales M.T., Sensory Wheels: A Statistical Technique for Comparing QDA Panels. Application to Virgin Olive Oil
[10]
Calvente J.J., Aparicio R., A Fuzzy Filter for Removing Interferences among Membership Grade Functions. An Application to Olive Oil Authentication