Assessment of Smoke Contamination in Grapevine Berries and Taint in Wines Due to Bushfires Using a Low-Cost E-Nose and an Artificial Intelligence Approach

Development of a low-cost e-nose to assess aroma profiles: An artificial intelligence application to assess beer quality

(2020) Claudia Gonzalez Viejo et al.   SENSORS AND ACTUATORS B-CHEMICAL

Integration of a low‐cost electronic nose and a voltammetric electronic tongue for red wines identification

(2020) Fangkai Han et al.   Food Science & Nutrition

Uptake and Glycosylation of Smoke-Derived Volatile Phenols by Cabernet Sauvignon Grapes and Their Subsequent Fate during Winemaking

(2020) Colleen Szeto et al.   MOLECULES

Accumulation of volatile phenol glycoconjugates in grapes following grapevine exposure to smoke and potential mitigation of smoke taint by foliar application of kaolin

(2019) Lieke van der Hulst et al.   PLANTA

A Comprehensive Study of the Potential Application of Flying Ethylene-Sensitive Sensors for Ripeness Detection in Apple Orchards

(2019) João Valente et al.   SENSORS

Towards Gas Discrimination and Mapping in Emergency Response Scenarios Using a Mobile Robot with an Electronic Nose

(2019) Han Fan et al.   SENSORS

Wine quality rapid detection using a compact electronic nose system: Application focused on spoilage thresholds by acetic acid

(2019) Juan C. Rodriguez Gamboa et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Non-Invasive Tools to Detect Smoke Contamination in Grapevine Canopies, Berries and Wine: A Remote Sensing and Machine Learning Modeling Approach

(2019) Sigfredo Fuentes et al.   SENSORS

Application of an electronic nose for determination of pre‐pressing treatment of rapeseed based on the analysis of volatile compounds contained in pressed oil

(2019) Robert Rusinek et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Hypoxia in grape berries: the role of seed respiration and lenticels on the berry pedicel and the possible link to cell death

(2018) Zeyu Xiao et al.   JOURNAL OF EXPERIMENTAL BOTANY

Bionic Electronic Nose Based on MOS Sensors Array and Machine Learning Algorithms Used for Wine Properties Detection

(2018) Huixiang Liu et al.   SENSORS

Electronic Noses in Medical Diagnostics

(2018) Wojciech Wojnowski et al.   CURRENT MEDICINAL CHEMISTRY

Electronic noses: Powerful tools in meat quality assessment

(2017) Wojciech Wojnowski et al.   MEAT SCIENCE

Aroma Characterization of Petit Manseng Wines Using Sensory Consensus Training, SPME GC-MS, and Electronic Nose Analysis

(2016) Denise M. Gardner et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

Early detection of Zygosaccharomyces rouxii—spawned spoilage in apple juice by electronic nose combined with chemometrics

(2016) Huxuan Wang et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Electronic noses and tongues to assess food authenticity and adulteration

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

Impact of grapevine exposure to smoke on vine physiology and the composition and sensory properties of wine

(2016) Renata Ristic et al.   Theoretical and Experimental Plant Physiology

Fluctuation enhanced sensing (FES) with a nanostructured, semiconducting metal oxide film for gas detection and classification

(2013) Bulent Ayhan et al.   SENSORS AND ACTUATORS B-CHEMICAL

Amelioration of smoke taint in wine by treatment with commercial fining agents

(2012) A.L. FUDGE et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Assessing the Impact of Smoke Exposure in Grapes: Development and Validation of a HPLC-MS/MS Method for the Quantitative Analysis of Smoke-Derived Phenolic Glycosides in Grapes and Wine

(2012) Yoji Hayasaka et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Acetic Acid Detection Threshold in Synthetic Wine Samples of a Portable Electronic Nose

(2012) Miguel Macías et al.   SENSORS

Amelioration of smoke taint in wine by reverse osmosis and solid phase adsorption

(2011) A.L. FUDGE et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Effect of smoke application to field-grown Merlot grapevines at key phenological growth stages on wine sensory and chemical properties

(2011) K.R. KENNISON et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

The effect of winemaking techniques on the intensity of smoke taint in wine

(2011) R. RISTIC et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Analysis of the influence of the type of closure in the organoleptic characteristics of a red wine by using an electronic panel

(2011) N. Prieto et al.   FOOD CHEMISTRY

Monitoring of evolution during red wine aging in oak barrels and alternative method by means of an electronic panel test

(2011) I.M. Apetrei et al.   FOOD RESEARCH INTERNATIONAL

Quantitative analysis of glycoconjugate precursors of guaiacol in smoke-affected grapes using liquid chromatography–tandem mass spectrometry based stable isotope dilution analysis

(2010) Kerry A. Dungey et al.   FOOD CHEMISTRY

Classification of Tempranillo wines according to geographic origin: Combination of mass spectrometry based electronic nose and chemometrics

(2009) Wies Cynkar et al.   ANALYTICA CHIMICA ACTA

E-Nose Vapor Identification Based on Dempster–Shafer Fusion of Multiple Classifiers

(2008) W. Li et al.   IEEE TRANSACTIONS ON INSTRUMENTATION AND MEASUREMENT

Electronic nose for wine ageing detection

(2008) J. Lozano et al.   SENSORS AND ACTUATORS B-CHEMICAL