Discrimination of Cocoa Liquors Based on Their Odor Fingerprint: a Fast GC Electronic Nose Suitability Study

Physicochemical properties and antioxidant activities of chocolates enriched with engineered cinnamon nanoparticles

(2018) Dimas Rahadian Aji Muhammad et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Unraveling the genetic background of the Yangambi Research Center cacao germplasm collection, DR Congo

(2018) Hayley Rottiers et al.   Tree Genetics & Genomes

Differentiation of chill-stored and frozen pork necks using electronic nose with ultra-fast gas chromatography

(2017) Elżbieta Górska-Horczyczak et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Poultry meat freshness evaluation using electronic nose technology and ultra-fast gas chromatography

(2017) Wojciech Wojnowski et al.   MONATSHEFTE FUR CHEMIE

Prediction of egg freshness during storage using electronic nose

(2017) Samuel M. Yimenu et al.   POULTRY SCIENCE

Evaluation of the suitability of electronic nose based on fast GC for distinguishing between the plum spirits of different geographical origins

(2016) Magdalena Śliwińska et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Application of Electronic Nose Based on Fast GC for Authenticity Assessment of Polish Homemade Liqueurs Called Nalewka

(2016) Magdalena Śliwińska et al.   Food Analytical Methods

Electronic Nose as a Tool for Monitoring the Authenticity of Food. A Review

(2016) Anna Gliszczyńska-Świgło et al.   Food Analytical Methods

Influence of fermentation level and geographical origin on cocoa bean oligopeptide pattern

(2016) Augusta Caligiani et al.   FOOD CHEMISTRY

Rapid direct analysis to discriminate geographic origin of extra virgin olive oils by flash gas chromatography electronic nose and chemometrics

(2016) Dora Melucci et al.   FOOD CHEMISTRY

Factors contributing to the variation in the volatile composition of chocolate: Botanical and geographical origins of the cocoa beans, and brand-related formulation and processing

(2016) Valentina Acierno et al.   FOOD RESEARCH INTERNATIONAL

Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile — A review

(2016) John Edem Kongor et al.   FOOD RESEARCH INTERNATIONAL

A review on combined odor and taste sensor systems

(2016) Runu Banerjee et al.   JOURNAL OF FOOD ENGINEERING

Using sensor and spectral analysis to classify botanical origin and determine adulteration of raw honey

(2016) Zhilin Gan et al.   JOURNAL OF FOOD ENGINEERING

Chocolate Classification by an Electronic Nose with Pressure Controlled Generated Stimulation

(2016) Luis Valdez et al.   SENSORS

Electronic noses and tongues to assess food authenticity and adulteration

(2016) Miguel Peris et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The Verification of the Usefulness of Electronic Nose Based on Ultra-Fast Gas Chromatography and Four Different Chemometric Methods for Rapid Analysis of Spirit Beverages

(2016) Paulina Wiśniewska et al.   Journal of Analytical Methods in Chemistry

Differentiation Between Spirits According to Their Botanical Origin

(2015) Paulina Wiśniewska et al.   Food Analytical Methods

Discrimination of producing area of Chinese Tongshan kaoliang spirit using electronic nose sensing characteristics combined with the chemometrics methods

(2015) Qi Peng et al.   FOOD CHEMISTRY

Assessing cocoa aroma quality by multiple analytical approaches

(2015) Phuong Diem Tran et al.   FOOD RESEARCH INTERNATIONAL

Electronic noses for food quality: A review

(2015) Amy Loutfi et al.   JOURNAL OF FOOD ENGINEERING

Quartz crystal microbalance gas sensor arrays for the quality control of chocolate

(2015) D. Compagnone et al.   SENSORS AND ACTUATORS B-CHEMICAL

A comparative study of aroma-active compounds between dark and milk chocolate: relationship to sensory perception

(2014) Jianbin Liu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Advances in artificial olfaction: Sensors and applications

(2014) J. Gutiérrez et al.   TALANTA

Geographical origin identification of propolis using GC–MS and electronic nose combined with principal component analysis

(2013) H. Cheng et al.   FOOD RESEARCH INTERNATIONAL

Characterization of aroma compounds of Chinese famous liquors by gas chromatography–mass spectrometry and flash GC electronic-nose

(2013) Zuobing Xiao et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Rapid differentiation of Ghana cocoa beans by FT-NIR spectroscopy coupled with multivariate classification

(2013) Ernest Teye et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Optimizing chocolate production through traceability: A review of the influence of farming practices on cocoa bean quality

(2012) Rolando Saltini et al.   FOOD CONTROL

Interesting Starter Culture Strains for Controlled Cocoa Bean Fermentation Revealed by Simulated Cocoa Pulp Fermentations of Cocoa-Specific Lactic Acid Bacteria

(2011) Timothy Lefeber et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Dark chocolate acceptability: influence of cocoa origin and processing conditions

(2011) Miriam Torres-Moreno et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Dynamics of volatile and non-volatile compounds in cocoa (Theobroma cacao L.) during fermentation and drying processes using principal components analysis

(2010) J. Rodriguez-Campos et al.   FOOD RESEARCH INTERNATIONAL

Differentiation of Chocolates According to the Cocoa’s Geographical Origin Using Chemometrics

(2010) Amandine Cambrai et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A 21st century technique for food control: Electronic noses

(2009) Miguel Peris et al.   ANALYTICA CHIMICA ACTA

Flavor Formation and Character in Cocoa and Chocolate: A Critical Review

(2008) Emmanuel Ohene Afoakwa et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Matrix effects on flavour volatiles release in dark chocolates varying in particle size distribution and fat content using GC–mass spectrometry and GC–olfactometry

(2008) Emmanuel Ohene Afoakwa et al.   FOOD CHEMISTRY

Changes in Key Aroma Compounds of Criollo Cocoa Beans During Roasting

(2008) Felix Frauendorfer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

An overview of analytical methods for determining the geographical origin of food products

(2007) Dion M.A.M. Luykx et al.   FOOD CHEMISTRY