Fish meal freshness detection by GBDT based on a portable electronic nose system and HS-SPME–GC–MS

Research on Distinguishing Fish Meal Quality Using Different Characteristic Parameters Based on Electronic Nose Technology

(2019) Pei Li et al.   SENSORS

Meat and Fish Freshness Assessment by a Portable and Simplified Electronic Nose System (Mastersense)

(2019) Grassi et al.   SENSORS

The Real-time Assessment of Food Freshness in Refrigerator Based on Miniaturized Electronic Nose

(2018) Min Wang et al.   Analytical Methods

The use of an electronic nose to detect early signs of soft-rot infection in potatoes

(2018) Massimo F. Rutolo et al.   BIOSYSTEMS ENGINEERING

Evaluation of spoilage potential and volatile metabolites production by Shewanella baltica isolated from modified atmosphere packaged live mussels

(2018) Olumide A. Odeyemi et al.   FOOD RESEARCH INTERNATIONAL

An Electronic Nose for Royal Delicious Apple Quality Assessment – A Tri-layer Approach

(2018) Madeshwari Ezhilan et al.   FOOD RESEARCH INTERNATIONAL

Rapid prediction of deoxynivalenol contamination in wheat bran by MOS-based electronic nose and characterization of the relevant pattern of volatile compounds

(2018) Vincenzo Lippolis et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Determining degree of roasting in cocoa beans by artificial neural network (ANN)-based electronic nose system and gas chromatography/mass spectrometry (GC/MS)

(2018) Juzhong Tan et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

E-Nose and GC-MS Reveal a Difference in the Volatile Profiles of White- and Red-Fleshed Peach Fruit

(2018) Rui Xin et al.   SENSORS

Exhaled breath analysis using electronic nose and gas chromatography–mass spectrometry for non-invasive diagnosis of chronic kidney disease, diabetes mellitus and healthy subjects

(2018) Tarik Saidi et al.   SENSORS AND ACTUATORS B-CHEMICAL

Volatile aroma components and MS-based electronic nose profiles of dogfruit ( Pithecellobium jiringa ) and stink bean ( Parkia speciosa )

(2018) Yonathan Asikin et al.   Journal of Advanced Research

Development and application of a new low cost electronic nose for the ripeness monitoring of banana using computational techniques (PCA, LDA, SIMCA and SVM)

(2018) A. Sanaeifar et al.   CZECH JOURNAL OF FOOD SCIENCES

Evaluation of the Food Sniffer electronic nose for assessing the shelf life of fresh pork meat compared to physicochemical measurements of meat quality

(2017) Héctor L. Ramírez et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Assessing a traceability technique in fresh oranges ( Citrus sinensis L. Osbeck) with an HS-SPME-GC-MS method. Towards a volatile characterisation of organic oranges

(2017) Francisco Julián Cuevas et al.   FOOD CHEMISTRY

Volatile organic compounds of microbial and non-microbial origin produced on model fish substrate un-inoculated and inoculated with gilt-head sea bream spoilage bacteria

(2017) Foteini F. Parlapani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Identification of adulteration in uncooked Jasmine rice by a portable low-cost artificial olfactory system

(2017) Kriengkri Timsorn et al.   MEASUREMENT

A novel framework for analyzing MOS E-nose data based on voting theory: Application to evaluate the internal quality of Chinese pecans

(2017) Shui Jiang et al.   SENSORS AND ACTUATORS B-CHEMICAL

Evaluation of bacterial population on chicken meats using a briefcase electronic nose

(2016) Kriengkri Timsorn et al.   BIOSYSTEMS ENGINEERING

Electronic nose based on partition column integrated with gas sensor for fruit identification and classification

(2016) Radi et al.   COMPUTERS AND ELECTRONICS IN AGRICULTURE

Differentiation of wines according to grape variety and geographical origin based on volatiles profiling using SPME-MS and SPME-GC/MS methods

(2016) Angelika Ziółkowska et al.   FOOD CHEMISTRY

Application of MOS based electronic nose for the prediction of banana quality properties

(2016) Alireza Sanaeifar et al.   MEASUREMENT

Aromatic effect of fat and oxidized fat on a meat-like model reaction system of cysteine and glucose

(2015) Zheng Yang et al.   FLAVOUR AND FRAGRANCE JOURNAL

Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets

(2015) Yun Deng et al.   FOOD CHEMISTRY

Winter jujube (Zizyphus jujuba Mill.) quality forecasting method based on electronic nose

(2015) Guohua Hui et al.   FOOD CHEMISTRY

Stability of encapsulated beef-like flavourings prepared from enzymatically hydrolysed mushroom proteins with other precursors under conventional and microwave heating

(2015) Shereen N. Lotfy et al.   FOOD CHEMISTRY

Evaluation of aroma release of gummy candies added with strawberry flavours by gas-chromatography/mass-spectrometry and gas sensors arrays

(2015) D. Pizzoni et al.   JOURNAL OF FOOD ENGINEERING

Analysis of volatiles in Dezhou Braised Chicken by comprehensive two-dimensional gas chromatography/high resolution-time of flight mass spectrometry

(2015) Yan Duan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Human breath-print identification by E-nose, using information-theoretic feature selection prior to classification

(2015) X. Rosalind Wang et al.   SENSORS AND ACTUATORS B-CHEMICAL

Rapid freshness analysis of mantis shrimps (Oratosquilla oratoria) by using electronic nose

(2015) Jinghao Jiang et al.   Journal of Food Measurement and Characterization

Principal component analysis

(2014) Rasmus Bro et al.   Analytical Methods

Fast and Efficient Food Quality Control Using Electronic Noses: Adulteration Detection Achieved by Unfolded Cluster Analysis Coupled with Time-Window Selection

(2014) Silvio D. Rodríguez et al.   Food Analytical Methods

Nondestructive measurement of total volatile basic nitrogen (TVB-N) in pork meat by integrating near infrared spectroscopy, computer vision and electronic nose techniques

(2013) Lin Huang et al.   FOOD CHEMISTRY

Sensory and microbiological quality assessment of beef fillets using a portable electronic nose in tandem with support vector machine analysis

(2012) Olga S. Papadopoulou et al.   FOOD RESEARCH INTERNATIONAL

Aroma analysis by GC/MS and electronic nose dedicated to Negroamaro and Primitivo typical Italian Apulian wines

(2012) Simonetta Capone et al.   SENSORS AND ACTUATORS B-CHEMICAL

A limited supply of fishmeal: Impact on future increases in global aquaculture production

(2012) Ragnar L. Olsen et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY