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Nuno Rodrigues · SciRah

Researcher profile · Semantic Scholar

Nuno Rodrigues

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Nuno Rodrigues — researcher profile on SciRah

h-index: 26
Works: 90
Citations: 1,512

Most-cited papers

Influence of spike lavender (Lavandula latifolia Med.) essential oil in the quality, stability and composition of soybean oil during microwave heating.
Nuno Rodrigues, R. Malheiro, S. Casal, M. Carmen Asensio-S-Manzanera +2 more
2012Food and Chemical Toxicology71 citations Open access
Semantic Scholar
The use of olive leaves and tea extracts as effective antioxidants against the oxidation of soybean oil under microwave heating
R. Malheiro, Nuno Rodrigues, Gabriel Manzke, A. Bento +2 more
201366 citations Open access
Semantic Scholar
Sensory intensity assessment of olive oils using an electronic tongue.
A. C. Veloso, L. Dias, Nuno Rodrigues, J. Pereira +1 more
2016Talanta: The International Journal of Pure and Applied Analytical Chemistry64 citations Open access
Semantic Scholar
Application of a lab-made electronic nose for extra virgin olive oils commercial classification according to the perceived fruitiness intensity.
Guilherme G Teixeira, L. Dias, Nuno Rodrigues, Ítala M. G. Marx +3 more
2021Talanta: The International Journal of Pure and Applied Analytical Chemistry49 citations Open access
Semantic Scholar
Improvement of stability and carotenoids fraction of virgin olive oils by addition of microalgae Scenedesmus almeriensis extracts.
Piedad M Limón, R. Malheiro, S. Casal, F. G. Acién-Fernándéz +5 more
2015Food Chemistry46 citations Open access
Semantic Scholar
Quantification of table olives' acid, bitter and salty tastes using potentiometric electronic tongue fingerprints
Ítala M. G. Marx, Nuno Rodrigues, L. Dias, A. C. Veloso +3 more
201744 citations Open access
Semantic Scholar
Monitoring olive oils quality and oxidative resistance during storage using an electronic tongue
Nuno Rodrigues, L. Dias, A. C. Veloso, J. Pereira +1 more
201643 citations Open access
Semantic Scholar
A taste sensor device for unmasking admixing of rancid or winey-vinegary olive oil to extra virgin olive oil
Ussama Harzalli, Nuno Rodrigues, A. C. Veloso, L. Dias +3 more
2018Computers and Electronics in Agriculture40 citations Open access
Semantic Scholar
Effect of olive trees density on the quality and composition of olive oil from cv. Arbequina
Nuno Rodrigues, S. Casal, A. M. Peres, P. Baptista +4 more
2018Scientia Horticulturae39 citations Open access
Semantic Scholar
Effect of malaxation temperature on the physicochemical and sensory quality of cv. Cobrançosa olive oil and its evaluation using an electronic tongue
Ítala M. G. Marx, Nuno Rodrigues, A. C. Veloso, S. Casal +2 more
2021LWT37 citations Open access
Semantic Scholar
Seeking for sensory differentiated olive oils? The urge to preserve old autochthonous olive cultivars.
Nuno Rodrigues, S. Casal, A. M. Peres, P. Baptista +1 more
2020Food Research International37 citations Open access
Semantic Scholar
Application of an electronic tongue as a single-run tool for olive oils' physicochemical and sensory simultaneous assessment.
Nuno Rodrigues, Ítala M. G. Marx, S. Casal, L. Dias +3 more
2019Talanta: The International Journal of Pure and Applied Analytical Chemistry36 citations Open access
Semantic Scholar
Flavoured and fortified olive oils - Pros and cons
Sandra Lamas, Nuno Rodrigues, A. M. Peres, J. Pereira
2022Trends in Food Science & Technology35 citations Open access
Semantic Scholar
Phenolics and Antioxidant Activity of Green and Red Sweet Peppers from Organic and Conventional Agriculture: A Comparative Study
R. Guilherme, A. Aires, Nuno Rodrigues, A. M. Peres +1 more
2020Agriculture35 citations Open access
Semantic Scholar
Monovarietal extra-virgin olive oil classification: a fusion of human sensory attributes and an electronic tongue
L. Dias, Nuno Rodrigues, A. C. Veloso, J. Pereira +1 more
2016European Food Research and Technology35 citations Open access
Semantic Scholar
Borage, calendula, cosmos, Johnny Jump up, and pansy flowers: volatiles, bioactive compounds, and sensory perception
Luana Fernandes, S. Casal, J. Pereira, R. Malheiro +3 more
2018European Food Research and Technology34 citations Open access
Semantic Scholar
Sensory classification of table olives using an electronic tongue: Analysis of aqueous pastes and brines.
Ítala M. G. Marx, Nuno Rodrigues, L. Dias, A. C. Veloso +3 more
2017Talanta: The International Journal of Pure and Applied Analytical Chemistry34 citations Open access
Semantic Scholar
Fatty Acid Composition from Olive Oils of Portuguese Centenarian Trees Is Highly Dependent on Olive Cultivar and Crop Year
Nuno Rodrigues, S. Casal, T. Pinho, Rebeca Cruz +3 more
2021Foods31 citations Open access
Semantic Scholar
Olive oil total phenolic contents and sensory sensations trends during oven and microwave heating processes and their discrimination using an electronic tongue
R. Prata, J. Pereira, Nuno Rodrigues, L. Dias +3 more
201829 citations Open access
Semantic Scholar
Discrimination of Olive Oil by Cultivar, Geographical Origin and Quality Using Potentiometric Electronic Tongue Fingerprints
Fatma Souayah, Nuno Rodrigues, A. C. Veloso, L. Dias +3 more
201728 citations Open access
Semantic Scholar
Olive Oil Phenolic Composition as Affected by Geographic Origin, Olive Cultivar, and Cultivation Systems
R. Malheiro, Nuno Rodrigues, J. Pereira
201528 citations
Semantic Scholar
Bioactivity and phenolic composition from natural fermented table olives.
R. Malheiro, P.b. Mendes, Fátima Fernandes, Nuno Rodrigues +2 more
2014Food & Function28 citations Open access
Semantic Scholar
A Kinetic‐Thermodynamic Study of the Effect of the Cultivar/Total Phenols on the Oxidative Stability of Olive Oils
A. C. Veloso, Nuno Rodrigues, Yosra Ouarouer, K. Zaghdoudi +2 more
202027 citations Open access
Semantic Scholar
Application of an electronic tongue for Tunisian olive oils’ classification according to olive cultivar or physicochemical parameters
Souihli Slim, Nuno Rodrigues, L. Dias, A. C. Veloso +3 more
2017European Food Research and Technology27 citations Open access
Semantic Scholar
Volatile changes in cv. Verdeal Transmontana olive oil: From the drupe to the table, including storage.
R. Malheiro, S. Casal, Nuno Rodrigues, C. Renard +1 more
2018Food Research International26 citations Open access
Semantic Scholar
Perception of olive oils sensory defects using a potentiometric taste device.
A. C. Veloso, L. M. Silva, Nuno Rodrigues, L. P. G. Rebello +3 more
2018Talanta: The International Journal of Pure and Applied Analytical Chemistry26 citations Open access
Semantic Scholar
Pickering Emulsions Stabilized with Curcumin-Based Solid Dispersion Particles as Mayonnaise-like Food Sauce Alternatives
Larissa C Ghirro, S. Rezende, Andreia Ribeiro, Nuno Rodrigues +6 more
2022Molecules25 citations Open access
Semantic Scholar
Biocontrol Ability and Production of Volatile Organic Compounds as a Potential Mechanism of Action of Olive Endophytes against Colletotrichum acutatum
Yosra Sdiri, Teresa Lopes, Nuno Rodrigues, Kevin Silva +3 more
2022Microorganisms25 citations Open access
Semantic Scholar
Kinetic-thermodynamic study of the oxidative stability of Arbequina olive oils flavored with lemon verbena essential oil
Marwa Cherif, Nuno Rodrigues, A. C. Veloso, K. Zaghdoudi +2 more
2021LWT25 citations Open access
Semantic Scholar
Evaluation of extra-virgin olive oils shelf life using an electronic tongue—chemometric approach
Nuno Rodrigues, L. Dias, A. C. Veloso, J. Pereira +1 more
2017European Food Research and Technology24 citations Open access
Semantic Scholar
Ancient olive trees as a source of olive oils rich in phenolic compounds.
Nuno Rodrigues, S. Casal, T. Pinho, A. M. Peres +3 more
2019Food Chemistry22 citations Open access
Semantic Scholar
Impact of incorporating olive leaves during the industrial extraction of cv. Arbequina oils on the physicochemical–sensory quality and health claim fulfillment
Ítala M. G. Marx, S. Casal, Nuno Rodrigues, Rebeca Cruz +3 more
2021European Food Research and Technology20 citations Open access
Semantic Scholar
Impact of the malaxation temperature on the phenolic profile of cv. Cobrançosa olive oils and assessment of the related health claim.
Ítala M. G. Marx, S. Casal, Nuno Rodrigues, T. Pinho +3 more
2020Food Chemistry20 citations Open access
Semantic Scholar
Impact of thermal sterilization on the physicochemical-sensory characteristics of Californian-style black olives and its assessment using an electronic tongue
Daniel Martín-Vertedor, Nuno Rodrigues, Ítala M. G. Marx, A. C. Veloso +2 more
202019 citations Open access
Semantic Scholar
Improvement of sensorial and volatile profiles of olive oil by addition of olive leaves
R. Malheiro, Nuno Rodrigues, Camila Bissaro, F. Leimann +3 more
201719 citations Open access
Semantic Scholar
Sweet peppers discrimination according to agronomic production mode and maturation stage using a chemical-sensory approach and an electronic tongue
R. Guilherme, Nuno Rodrigues, Ítala M. G. Marx, L. Dias +4 more
2020Microchemical journal (Print)18 citations Open access
Semantic Scholar
Geographical discrimination of olive oils from Cv. 'Galega Vulgar'.
Nuno Rodrigues, F. Peres, S. Casal, A. Santamaria-Echart +3 more
2022Food Chemistry17 citations Open access
Semantic Scholar
Assessment of Table Olives’ Organoleptic Defect Intensities Based on the Potentiometric Fingerprint Recorded by an Electronic Tongue
Ítala M. G. Marx, Nuno Rodrigues, L. Dias, A. C. Veloso +3 more
2017Food and Bioprocess Technology17 citations Open access
Semantic Scholar
Olive oil characteristics of eleven cultivars produced in a high-density grove in Valladolid province (Spain)
Nuno Rodrigues, S. Casal, T. Pinho, Rebeca Cruz +5 more
2021European Food Research and Technology16 citations Open access
Semantic Scholar
Chemical Characterization of Oleaster, Olea europaea var. sylvestris (Mill.) Lehr., Oils from Different Locations of Northeast Portugal
Nuno Rodrigues, T. Pinho, S. Casal, A. M. Peres +2 more
2020Applied Sciences16 citations Open access
Semantic Scholar
Assessing the Shelf-Life of Olive Oil Under Different Storage Conditions: A Review of Predictive Models
Nuno Ferreiro, A. C. Veloso, J. A. Pereira, Nuno Rodrigues +1 more
2025Food Engineering Reviews15 citations Open access
Semantic Scholar
Impact of fresh olive leaves addition during the extraction of Arbequina virgin olive oils on the phenolic and volatile profiles.
Ítala M. G. Marx, S. Casal, Nuno Rodrigues, Rebeca Cruz +4 more
2022Food Chemistry14 citations Open access
Semantic Scholar
Does water addition during the industrial milling phase affect the chemical-sensory quality of olive oils? The case of cv. Arbequina oils.
Ítala M. G. Marx, S. Casal, Nuno Rodrigues, Rebeca Cruz +3 more
2022Food Chemistry14 citations Open access
Semantic Scholar
Unmasking Sensory Defects of Olive Oils Flavored with Basil and Oregano Using an Electronic Tongue‐Chemometric Tool
Marta Bobiano, Nuno Rodrigues, Marta Madureira, L. Dias +3 more
2019Journal of the American Oil Chemists Society14 citations Open access
Semantic Scholar
Monitoring the debittering of traditional stoned green table olives during the aqueous washing process using an electronic tongue
Nuno Rodrigues, Ítala M. G. Marx, L. Dias, A. C. Veloso +2 more
2019LWT13 citations Open access
Semantic Scholar
Kinetic study of the microwave‐induced thermal degradation of cv. Arbequina olive oils flavored with lemon verbena essential oil
Marwa Cherif, Nuno Rodrigues, A. C. Veloso, J. Pereira +1 more
2021Journal of the American Oil Chemists Society12 citations Open access
Semantic Scholar
The Use of Electronic Nose as Alternative Non-Destructive Technique to Discriminate Flavored and Unflavored Olive Oils
Nuno Rodrigues, Kevin Silva, A. C. Veloso, J. Pereira +1 more
2021Foods11 citations Open access
Semantic Scholar
Estimating hydroxytyrosol-tyrosol derivatives amounts in cv. Cobrançosa olive oils based on the electronic tongue analysis of olive paste extracts
Ítala M. G. Marx, S. Casal, Nuno Rodrigues, A. C. Veloso +2 more
2021LWT11 citations Open access
Semantic Scholar
Olfactory responses to volatile organic compounds and movement parameters of Philaenus spumarius and Cicadella viridis
Isabel Rodrigues, J. Benhadi‐Marín, Nuno Rodrigues, P. Baptista +1 more
2022Journal of applied entomology10 citations Open access
Semantic Scholar
Volatile-Olfactory Profiles of cv. Arbequina Olive Oils Extracted without/with Olive Leaves Addition and Their Discrimination Using an Electronic Nose
Ítala M. G. Marx, Nuno Rodrigues, A. C. Veloso, S. Casal +2 more
2021Journal of chemistry10 citations Open access
Semantic Scholar

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A. M. Peres×39
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A. C. Veloso×30
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S. Casal×22
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Ítala M. G. Marx×15

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Rebeca Cruz — researcher profile on SciRah

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