相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Electronic nose and GC-MS analysis of volatile compounds in Tuber magnatum Pico: Evaluation of different storage conditions
G. Pennazza et al.
FOOD CHEMISTRY (2013)
The effect of cryogenic grinding and hammer milling on the flavour quality of ground pepper (Piper nigrum L.)
Hong Liu et al.
FOOD CHEMISTRY (2013)
Feasibility of an electronic nose to differentiate commercial Spanish wines elaborated from the same grape variety
Maria de las Nieves Lopez de Lerma et al.
FOOD RESEARCH INTERNATIONAL (2013)
Evaluation of Chinese tea by the electronic nose and gas chromatography-mass spectrometry: Correlation with sensory properties and classification according to grade level
Zihan Qin et al.
FOOD RESEARCH INTERNATIONAL (2013)
Influence of various traditional seasonings on beef flavor: United States, Spanish, and Argentinian practices
L. Vazquez-Araujo et al.
MEAT SCIENCE (2013)
Application of electronic nose in Chinese spirits quality control and flavour assessment
Ming Liu et al.
FOOD CONTROL (2012)
Flavour of natural and roasted Turkish hazelnut varieties (Corylus avellana L.) by descriptive sensory analysis, electronic nose and chemometrics
Cesarettin Alasalvar et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2012)
Sensory Characteristics and Consumer Acceptability of Beef Stock Containing the Glutathione-Xylose Maillard Reaction Product and/or Monosodium Glutamate
Jae-Hee Hong et al.
JOURNAL OF FOOD SCIENCE (2012)
Rapid discrimination of Chinese red ginseng and Korean ginseng using an electronic nose coupled with chemometrics
Shan Li et al.
JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS (2012)
Prediction of total viable counts on chilled pork using an electronic nose combined with support vector machine
Danfeng Wang et al.
MEAT SCIENCE (2012)
Comparable increases in energy, protein and fat intakes following the addition of seasonings and sauces to an older person's meal
Rachael L. Best et al.
APPETITE (2011)
Discrimination of different types damage of rice plants by electronic nose
Bo Zhou et al.
BIOSYSTEMS ENGINEERING (2011)
Classification of Pecorino cheeses using electronic nose combined with artificial neural network and comparison with GC-MS analysis of volatile compounds
C. Cevoli et al.
FOOD CHEMISTRY (2011)
Reduction of Campylobacter jejuni counts on chicken meat treated with different seasonings
Manuel Gonzalez et al.
FOOD CONTROL (2011)
Addition of garlic or onion before irradiation on lipid oxidation, volatiles and sensory characteristics of cooked ground beef
Han Sul Yang et al.
MEAT SCIENCE (2011)
Analysis of volatile compounds of Mesona Blumes gum/rice extrudates via GC-MS and electronic nose
Tao Feng et al.
SENSORS AND ACTUATORS B-CHEMICAL (2011)
Application of the electronic nose to the identification of different milk flavorings
Bei Wang et al.
FOOD RESEARCH INTERNATIONAL (2010)
Determination of cobalt and manganese in food seasonings by flame atomic absorption spectrometry after preconcentration with 2-hydroxyacetophenone-functionalized polyurethane foam
Valfredo Azevedo Lemos et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2010)
Correlating chemical parameters of controlled oxidation tallow to gas chromatography-mass spectrometry profiles and e-nose responses using partial least squares regression analysis
Shiqing Song et al.
SENSORS AND ACTUATORS B-CHEMICAL (2010)
The aroma development during storage of Castlebrite apricots as evaluated by gas chromatography, electronic nose, and sensory analysis
B. G. Defilippi et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2009)
Off-flavours detection in alcoholic beverages by electronic nose coupled to GC
J. A. Ragazzo-Sanchez et al.
SENSORS AND ACTUATORS B-CHEMICAL (2009)
Quality grade identification of green tea using E-nose by CA and ANN
Huichun Yu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2008)
Monitoring of warmed-over flavour in pork using the electronic nose - correlation to sensory attributes and secondary lipid oxidation products
Kaja Tikk et al.
MEAT SCIENCE (2008)
Evaluation of peach quality indices using an electronic nose by MLR, QPST and BP network
Hongmei Zhang et al.
SENSORS AND ACTUATORS B-CHEMICAL (2008)
Analysis of early lipid oxidation in smoked, comminuted pork or poultry sausages with spices
E Olsen et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Antimicrobial and antioxidation effects of Thai seasoning, Tom-Yum
S Siriponputikorn et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2005)
Electronic nose systems to study shelf life and cultivar effect on tomato aroma profile
AZ Berna et al.
SENSORS AND ACTUATORS B-CHEMICAL (2004)
Application of an electronic nose to correlate with descriptive sensory analysis of aged Cheddar cheese
MA Drake et al.
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY (2003)
Antioxidant and antimicrobial effects of four garlic-derived organosulfur compounds in ground beef
MC Yin et al.
MEAT SCIENCE (2003)
Comparison of sensory and consumer results with electronic nose and tongue sensors for apple juices
RN Bleibaum et al.
FOOD QUALITY AND PREFERENCE (2002)
分享论文
