Collaborative analysis combining headspace‐gas chromatography‐ion mobility spectrometry (HS‐GC‐IMS) and intelligent (electronic) sensory systems to evaluate differences in the flavour of cultured pufferfish

Recent progress in food flavor analysis using gas chromatography–ion mobility spectrometry (GC–IMS)

(2020) Shuqi Wang et al.   FOOD CHEMISTRY

Sensory-Guided Analysis of Key Taste-Active Compounds in Pufferfish (Takifugu obscurus)

(2019) Ninglong Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparing the metabolic profiles of raw and cooked pufferfish (Takifugu flavidus) meat by NMR assessment

(2019) Luan Yang et al.   FOOD CHEMISTRY

Development of a flavor fingerprint by HS-GC–IMS with PCA for volatile compounds of Tricholoma matsutake Singer

(2019) Mengqi Li et al.   FOOD CHEMISTRY

Volatile flavour components and the mechanisms underlying their production in golden pompano (Trachinotus blochii) fillets subjected to different drying methods: A comparative study using an electronic nose, an electronic tongue and SDE-GC-MS

(2019) Jiahui Zhang et al.   FOOD RESEARCH INTERNATIONAL

Mass spectrometry-based metabolomics approach to reveal differential compounds in pufferfish soups: Flavor, nutrition, and safety

(2019) Hongyan Bi et al.   FOOD CHEMISTRY

Collaborative analysis on difference of apple fruits flavour using electronic nose and electronic tongue

(2019) Danshi Zhu et al.   SCIENTIA HORTICULTURAE

Potential use of electronic noses, electronic tongues and biosensors as multisensor systems for spoilage examination in foods

(2018) Mahdi Ghasemi-Varnamkhasti et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Differential roles of ice crystal, endogenous proteolytic activities and oxidation in softening of obscure pufferfish (Takifugu obscurus) fillets during frozen storage

(2018) Fang Yang et al.   FOOD CHEMISTRY

Fusion of electronic nose, electronic tongue and computer vision for animal source food authentication and quality assessment – A review

(2017) Ambra Rita Di Rosa et al.   JOURNAL OF FOOD ENGINEERING

A Framework for the Multi-Level Fusion of Electronic Nose and Electronic Tongue for Tea Quality Assessment

(2017) Ruicong Zhi et al.   SENSORS

Rapid in vivo determination of tetrodotoxin in pufferfish ( Fugu ) muscle by solid-phase microextraction coupled to high-performance liquid chromatography tandem mass spectrometry

(2017) Le Chen et al.   TALANTA

Differentiation of Tomato Seedlings with Different Mechanical Damage Severities Using E-Nose and GC-MS

(2016)   Transactions of the ASABE

Characterization of odor-active compounds in cooked meat of farmed obscure puffer (Takifugu obscurus) using gas chromatography–mass spectrometry–olfactometry

(2014) Ning-Ping Tao et al.   JOURNAL OF FOOD AND DRUG ANALYSIS