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。Development of a remote electronic tongue system combined with the VMD-HT feature extraction method for honey botanical origin authentication
Tingjia Yin et al.
MEASUREMENT (2021)
Influence of storage time and elevated ripening temperature on the chemical and sensory properties of white Cheddar cheese
Emily A. Walsh et al.
JOURNAL OF FOOD SCIENCE (2020)
Analysis of red wines using an electronic tongue and infrared spectroscopy, Correlations with phenolic content and color parameters
C. Garcia-Hernandez et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Fuzzy Evaluation Output of Taste Information for Liquor Using Electronic Tongue Based on Cloud Model
Jingjing Liu et al.
SENSORS (2020)
Sweet peppers discrimination according to agronomic production mode and maturation stage using a chemical-sensory approach and an electronic tongue
Rosa Guilherme et al.
MICROCHEMICAL JOURNAL (2020)
Integration of a low-cost electronic nose and a voltammetric electronic tongue for red wines identification
Fangkai Han et al.
FOOD SCIENCE & NUTRITION (2020)
Combination of instrumental and qualitative descriptive analysis for evaluation of selected tonic waters quality features
Ewa Marjanska et al.
JOURNAL OF TEXTURE STUDIES (2020)
Sensorial Perception of Astringency: Oral Mechanisms and Current Analysis Methods
Mariana A. Pires et al.
FOODS (2020)
Mini-electronic Tongue Used to Discriminate between Coffee Samples of Different Geographical Origin
A. A. Arrieta et al.
INTERNATIONAL JOURNAL OF TECHNOLOGY (2020)
Chemogenic Subqualities of Mouthfeel
Christopher T. Simons et al.
CHEMICAL SENSES (2019)
Basic Taste: A Perceptual Concept
Gary K. Beauchamp
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)
Unmasking Sensory Defects of Olive Oils Flavored with Basil and Oregano Using an Electronic Tongue-Chemometric Tool
Marta Bobiano et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2019)
Detection of Spicy Compounds Using the Electronic Tongue
Victoria D. Paup et al.
JOURNAL OF FOOD SCIENCE (2019)
Avoiding nonsense in electronic taste sensing
Andrey Legin et al.
TRAC-TRENDS IN ANALYTICAL CHEMISTRY (2019)
Identification of a Salt Blend: Application of the Electronic Tongue, Consumer Evaluation, and Mixture Design Methodology
Sasha M. Barnett et al.
JOURNAL OF FOOD SCIENCE (2019)
From first to last bite: Temporal dynamics of sensory and hedonic perceptions using a multiple-intake approach
Roelien van Bommel et al.
FOOD QUALITY AND PREFERENCE (2019)
Umami as an 'Alimentary' Taste. A New Perspective on Taste Classification
Isabella E. Hartley et al.
NUTRIENTS (2019)
Application of electronic tongue for fresh foods quality evaluation: A review
Hongyao Jiang et al.
FOOD REVIEWS INTERNATIONAL (2018)
Evaluating taste contribution of brown sugar in chicken seasoning using taste compounds, sensory evaluation, and electronic tongue
Huai-Xiang Tian et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2018)
The measurement principles, working parameters and configurations of voltammetric electronic tongues and its applications for foodstuff analysis
Zhenbo Wei et al.
JOURNAL OF FOOD ENGINEERING (2018)
Prediction of parameters related to grape ripening by multivariate calibration of voltammetric signals acquired by an electronic tongue
L. Pigani et al.
TALANTA (2018)
Potential use of electronic noses, electronic tongues and biosensors as multisensor systems for spoilage examination in foods
Mandi Ghasemi-Varnamkhasti et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2018)
Novel Modelling Approaches to Characterize and Quantify Carryover Effects on Sensory Acceptability
Damir Dennis Torrico et al.
FOODS (2018)
Electronic Tongue-A Tool for All Tastes?
Marta Podrazka et al.
BIOSENSORS-BASEL (2018)
Critical view on drug dissolution in artificial saliva: A possible use of in-line e-tongue measurements
Maria Khaydukova et al.
EUROPEAN JOURNAL OF PHARMACEUTICAL SCIENCES (2017)
Measurements of the effects of wine maceration with oak chips using an electronic tongue
Alisa Rudnitskaya et al.
FOOD CHEMISTRY (2017)
Fusion of electronic nose, electronic tongue and computer vision for animal source food authentication and quality assessment - A review
Ambra Rita Di Rosa et al.
JOURNAL OF FOOD ENGINEERING (2017)
A Novel Quantitative Prediction Approach for Astringency Level of Herbs Based on an Electronic Tongue
Xue Han et al.
PHARMACOGNOSY MAGAZINE (2017)
Electronic tongues to assess wine sensory descriptors
Xavier Ceto et al.
TALANTA (2017)
Electronic Tongue as an Objective Evaluation Method for Taste Profile of Pomegranate Juice in Comparison with Sensory Panel and Chemical Analysis
O. Benjamin et al.
FOOD ANALYTICAL METHODS (2016)
The influence of beverages on residual spiciness elicited by eating spicy chicken meat: time-intensity analysis
Shilpa S. Samant et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2016)
Alcohol, Tannins, and Mannoprotein and their Interactions Influence the Sensory Properties of Selected Commercial Merlot Wines: A Preliminary Study
Charles Diako et al.
JOURNAL OF FOOD SCIENCE (2016)
Electronic noses and tongues to assess food authenticity and adulteration
Miguel Peris et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)
Oleogustus: The Unique Taste of Fat
Cordelia A. Running et al.
CHEMICAL SENSES (2015)
Sweetener Blend Optimization by Using Mixture Design Methodology and the Electronic Tongue
Megan E. Waldrop et al.
JOURNAL OF FOOD SCIENCE (2014)
Discrimination of mineral waters by electronic tongue, sensory evaluation and chemical analysis
Laszlo Sipos et al.
FOOD CHEMISTRY (2012)
Review: Highlights in recent applications of electronic tongues in food analysis
Laura Escuder-Gilabert et al.
ANALYTICA CHIMICA ACTA (2010)
Impedance e-tongue instrument for rapid liquid assessment
Flavio P. A. Cabral et al.
REVIEW OF SCIENTIFIC INSTRUMENTS (2009)
Number of consumers necessary for sensory acceptability tests
Guillermo Hough et al.
FOOD QUALITY AND PREFERENCE (2006)
Metallic taste from electrical and chemical stimulation
HT Lawless et al.
CHEMICAL SENSES (2005)
Molecular model for astringency produced by polyphenol/protein interactions
E Jöbstl et al.
BIOMACROMOLECULES (2004)
An artificial taste sensor based on conducting polymers
A Riul et al.
BIOSENSORS & BIOELECTRONICS (2003)
Inter-laboratory studies in analytical chemistry
E Hund et al.
ANALYTICA CHIMICA ACTA (2000)