Study on Classification of Soy Sauce by Electronic Tongue Technique Combined with Artificial Neural Network

Evaluation of the feasibility of the electronic tongue as a rapid analytical tool for wine age prediction and quantification of the organic acids and phenolic compounds. The case-study of Madeira wine

(2010) A. Rudnitskaya et al.   ANALYTICA CHIMICA ACTA

Combination of an e-nose, an e-tongue and an e-eye for the characterisation of olive oils with different degree of bitterness

(2010) C. Apetrei et al.   ANALYTICA CHIMICA ACTA

Sensitive determination of parabens in soy sauces by capillary zone electrophoresis with amperometric detection

(2010) Qingcui Chu et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Prediction of bitterness and alcoholic strength in beer using an electronic tongue

(2010) Álvaro A. Arrieta et al.   FOOD CHEMISTRY

Olfactometric characterization of aroma active compounds in fermented fish paste in comparison with fish sauce, fermented soy paste and sauce products

(2010) Anupam Giri et al.   FOOD RESEARCH INTERNATIONAL

Soy Sauce and Its Umami Taste: A Link from the Past to Current Situation

(2010) Hanifah Nuryani Lioe et al.   JOURNAL OF FOOD SCIENCE

Discrimination of Chinese traditional soy sauces based on their physico-chemical properties

(2010) YanQing Chen et al.   Science China-Chemistry

Simultaneous determination of fermented milk aroma compounds by a potentiometric sensor array

(2010) Mirjana Hruškar et al.   TALANTA

The monitoring of methane fermentation in sequencing batch bioreactor with flow-through array of miniaturized solid state electrodes

(2010) Agnieszka Buczkowska et al.   TALANTA

Evaluation of Chinese tea by the electronic tongue: Correlation with sensory properties and classification according to geographical origin and grade level

(2009) Wei He et al.   FOOD RESEARCH INTERNATIONAL

Technique potential for classification of honey by electronic tongue

(2009) Zhenbo Wei et al.   JOURNAL OF FOOD ENGINEERING

Biogenic amines in Chinese soy sauce

(2008) Lu Yongmei et al.   FOOD CONTROL

Classification of brands of instant noodles using Vis/NIR spectroscopy and chemometrics

(2008) Fei Liu et al.   FOOD RESEARCH INTERNATIONAL

Identification of the green tea grade level using electronic tongue and pattern recognition

(2008) Quansheng Chen et al.   FOOD RESEARCH INTERNATIONAL

Fabrication of disposable voltammetric electronic tongues by using Prussian Blue films electrodeposited onto CD-R gold surfaces and recognition of milk adulteration

(2008) Thiago R.L.C. Paixão et al.   SENSORS AND ACTUATORS B-CHEMICAL

An electronic tongue taste evaluation: Identification of goat milk adulteration with bovine milk

(2008) L.A. Dias et al.   SENSORS AND ACTUATORS B-CHEMICAL