E-sensing and nanoscale-sensing devices associated with data processing algorithms applied to food quality control: a systematic review

Characterisation of sugars as the typical taste compounds in soy sauce by silane derivatisation coupled with gas chromatography–mass spectrometry and electronic tongue

(2020) Guozhong Zhao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Influence of storage time and elevated ripening temperature on the chemical and sensory properties of white Cheddar cheese

(2020) Emily A. Walsh et al.   JOURNAL OF FOOD SCIENCE

Microbial, nutritional, and organoleptic quality of pomegranate juice following high‐pressure homogenization and low‐temperature pasteurization

(2020) Ofir Benjamin et al.   JOURNAL OF FOOD SCIENCE

Detection and identification of fungal growth on freeze‐dried Agaricus bisporus using spectrum and olfactory sensor

(2020) Liuqing Wang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Fuzzy Evaluation Output of Taste Information for Liquor Using Electronic Tongue Based on Cloud Model

(2020) Jingjing Liu et al.   SENSORS

Stationary wavelet singular entropy based electronic tongue for classification of milk

(2020) Pauroosh Kaushal et al.   TRANSACTIONS OF THE INSTITUTE OF MEASUREMENT AND CONTROL

Research on quality changes of grass carp ( Ctenopharyngodon idellus ) during short‐term starvation

(2020) Wenxian Yang et al.   Food Science & Nutrition

Influence of E‐beam irradiation on microbiological and physicochemical properties and fatty acid profile of frozen duck meat

(2020) Muhammad Sajid Arshad et al.   Food Science & Nutrition

Comparison of bayberry fermented wine aroma from different cultivars by GC‐MS combined with electronic nose analysis

(2020) Yuxi Cao et al.   Food Science & Nutrition

Effects of four cooking methods on sensory and taste quality of Portunus trituberculatus

(2020) Shanshan Shi et al.   Food Science & Nutrition

Distinct variation in taste quality of Congou black tea during a single spring season

(2020) Penghui Yu et al.   Food Science & Nutrition

Kinetic study of the transesterification reaction by artificial neural networks and parametric particle swarm optimization

(2020) Diego Galvan et al.   FUEL

Comparative aroma and taste profiles of oil furu (soybean curd) fermented with different mucor strains

(2020) Guanmian Wei et al.   JOURNAL OF FOOD SCIENCE

Discrimination of five brands of instant vermicelli seasonings by HS-SPME/GC–MS and electronic nose

(2020) Huishan Shen et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Sweet peppers discrimination according to agronomic production mode and maturation stage using a chemical-sensory approach and an electronic tongue

(2020) Rosa Guilherme et al.   MICROCHEMICAL JOURNAL

A data-driven meat freshness monitoring and evaluation method using rapid centroid estimation and hidden Markov models

(2020) Taoping Liu et al.   SENSORS AND ACTUATORS B-CHEMICAL

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

Quantification of bitterness of coffee in the presence of high-potency sweeteners using taste sensors

(2020) Xiao Wu et al.   SENSORS AND ACTUATORS B-CHEMICAL

Novel Sensing Technologies During the Food Drying Process

(2020) Jing Li et al.   Food Engineering Reviews

Microfluidic-based fluorescent electronic eye with CdTe/CdS core-shell quantum dots for trace detection of cadmium ions

(2020) Xinyi Wang et al.   ANALYTICA CHIMICA ACTA

Influences of ultrasonic-assisted frying on the flavor characteristics of fried meatballs

(2020) Jian Zhang et al.   Innovative Food Science & Emerging Technologies

Consecutive membrane filtration and re-utilization of the debitterizing wastewater of apricot kernels for a flavor beverage-making

(2020) Ning Zhang et al.   JOURNAL OF CLEANER PRODUCTION

Application of the E‐nose machine system to detect adulterations in mixed edible oils using chemometrics methods

(2020) Hamed Karami et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Visualization of volatomic profiles for early detection of fungal infection on storage Jasmine brown rice using electronic nose coupled with chemometrics

(2020) Asada Jiarpinijnun et al.   MEASUREMENT

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

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

Detection of ripeness grades of berries using an electronic nose

(2020) Nahid Aghilinategh et al.   Food Science & Nutrition

Effects of microwave time on quality of grass carp fillets processed through microwave combined with hot‐air drying

(2020) Jiaying Qin et al.   Food Science & Nutrition

Calibration Transfer of Partial Least Squares Regression Models between Desktop Nuclear Magnetic Resonance Spectrometers

(2020) Diego Galvan et al.   ANALYTICAL CHEMISTRY

Insights into chemical and sensorial aspects to understand and manage beer aging using chemometrics

(2020) Yhan S. Mutz et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Solid state fermentation by Fomitopsis pinicola improves physicochemical and functional properties of wheat bran and the bran-containing products

(2020) Jie Tu et al.   FOOD CHEMISTRY

Effects of different thermal temperatures on the shelf life and microbial diversity of Dezhou-braised chicken

(2020) Zhaoming Wang et al.   FOOD RESEARCH INTERNATIONAL

Rapid analysis of Baijiu volatile compounds fingerprint for their aroma and regional origin authenticity assessment

(2020) Xi He et al.   FOOD CHEMISTRY

Metabolomic approach to study the impact of flour type and fermentation process on volatile profile of bakery products

(2019) Danielle Laure Taneyo Saa et al.   FOOD RESEARCH INTERNATIONAL

Effects of Different Fermentation Strains on the Flavor Characteristics of Fermented Soybean Curd

(2019) Ping Liu et al.   JOURNAL OF FOOD SCIENCE

Identification of a Salt Blend: Application of the Electronic Tongue, Consumer Evaluation, and Mixture Design Methodology

(2019) Sasha M. Barnett et al.   JOURNAL OF FOOD SCIENCE

Inkjet printing of room-temperature gas sensors for identification of formalin contamination in squids

(2019) Kriengkri Timsorn et al.   JOURNAL OF MATERIALS SCIENCE-MATERIALS IN ELECTRONICS

Bread chemical and nutritional characteristics as influenced by food grade sea water

(2019) Costantina Barbarisi et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Impact of electron-beam irradiation on the quality characteristics of raw ground beef

(2019) Xi Feng et al.   Innovative Food Science & Emerging Technologies

Commercial Instant Coffee Classification Using an Electronic Nose in Tandem with the ComDim-LDA Approach

(2019) Gustavo Yasuo Figueiredo Makimori et al.   Food Analytical Methods

Electronic Nose in Combination with Chemometrics for Characterization of Geographical Origin and Agronomic Practices of Table Grape

(2019) Francesco Longobardi et al.   Food Analytical Methods

Noise filtering framework for electronic nose signals: An application for beef quality monitoring

(2019) Dedy Rahman Wijaya et al.   COMPUTERS AND ELECTRONICS IN AGRICULTURE

Monitoring Aroma Release in Gummy Candies During The Storage Using Electronic Nose

(2019) Sandra Cristina Ballen et al.   Food Analytical Methods

Detection of 5-HMF in apple juice with artificial sensing systems

(2019) Zhao Li et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Taste quality traits and volatile profiles of sprouts and wheatgrass from hulled and non‐hulled Triticum species

(2019) Giulia Bianchi et al.   JOURNAL OF FOOD BIOCHEMISTRY

Potential application of electronic nose coupled with chemometric tools for authentication assessment in tomato paste

(2019) Ayat Mohammad‐Razdari et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Characterization of protein changes and development of flavor components induced by thermal modulation during the cooking of chicken meat

(2019) Chaozhi Zhu et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Electronic Tongue and Consumer Sensory Evaluation of Spicy Paneer Cheese

(2019) Courtney Schlossareck et al.   JOURNAL OF FOOD SCIENCE

Comparison of electronic sensing techniques for screening dried shrimps irradiated using three types of approved radiation with standard analytical methods

(2019) Namhyeok Chung et al.   FOOD CHEMISTRY

Flavor formation in frying process of green onion (Allium fistulosum L.) deep-fried oil

(2019) Ning Zhang et al.   FOOD RESEARCH INTERNATIONAL

Headspace fingerprinting approach to identify the major pathway influencing volatile patterns of vinasse‐cured duck processed by high pressure, as well as its impact on physicochemical and sensory attributes

(2019) Qiang Xia et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Research on the changes of water‐soluble flavor substances in grass carp during steaming

(2019) Wenxian Yang et al.   JOURNAL OF FOOD BIOCHEMISTRY

Different lactic acid bacteria strains affecting the flavor profile of fermented jujube juice

(2019) Wenchao Cai et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Evaluation of hot water and microwave blanching on qualities and sensory characteristics of water dropwort ( Oenanthe javanica DC.)

(2019) Mingming Tang et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Sensory and physicochemical changes in gluten-free oat biscuits stored under different packaging and light conditions

(2019) Denisa E. Duta et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

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

(2019) Grassi et al.   SENSORS

Data fusion approaches in spectroscopic characterization and classification of PDO wine vinegars

(2019) Rocío Ríos-Reina et al.   TALANTA

Efficiency of four different dietary preparation methods in extracting functional compounds from dried tangerine peel

(2019) Huijuan Zhang et al.   FOOD CHEMISTRY

Assessment of volatile fingerprint by HS-SPME/GC-qMS and E-nose for the classification of cocoa bean shells using chemometrics

(2019) Letricia Barbosa-Pereira et al.   FOOD RESEARCH INTERNATIONAL

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

Electronic nose classification and differentiation of bacterial foodborne pathogens based on support vector machine optimized with particle swarm optimization algorithm

(2019) Ernest Bonah et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Detection of Spicy Compounds Using the Electronic Tongue

(2019) Victoria D. Paup et al.   JOURNAL OF FOOD SCIENCE

E-sensing, calibrated PSL, and improved ESR techniques discriminate irradiated fresh grapefruits and lemons

(2019) Yunhee Jo et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Experimental validation and evaluation of electronic sensing techniques for rapid discrimination of electron-beam, γ-ray, and X-ray irradiated dried green onions (Allium fistulosum)

(2019) Namhyeok Chung et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Voltammetric Electronic Tongues in Food Analysis

(2019) Pérez-Ràfols et al.   SENSORS

Nondestructive Determination of Salmon Fillet Freshness During Storage at Different Temperatures by Electronic Nose System Combined with Radial Basis Function Neural Networks

(2019) Zhixin Jia et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

A daring task: the battle against food crime

(2019) Pablo Steinberg et al.   Journal fur Verbraucherschutz und Lebensmittelsicherheit-Journal of Consumer Protection and Food Safety

Thermal Coursed Effect of Comprehensive Changes in the Flavor/Taste of Cynanchi wilfordii

(2019) Da‐som Kim et al.   JOURNAL OF FOOD SCIENCE

Authentication of Tokaj Wine (Hungaricum) with the Electronic Tongue and Near Infrared Spectroscopy

(2019) John‐Lewis Z. Zaukuu et al.   JOURNAL OF FOOD SCIENCE

Quality Evaluation of Green and Dark Tea Grade Using Electronic Nose and Multivariate Statistical Analysis

(2019) Haibo Yuan et al.   JOURNAL OF FOOD SCIENCE

Application of electronic nose as a non-invasive technique for odor fingerprinting and detection of bacterial foodborne pathogens: a review

(2019) Ernest Bonah et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Classification of Chinese vinegar varieties using electronic nose and fuzzy Foley–Sammon transformation

(2019) Xiao-Hong Wu et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Freshness Assessment of Broccoli using Electronic Nose

(2019) Madeshwari Ezhilan et al.   MEASUREMENT

Standard Analytical Methods, Sensory Evaluation, NIRS and Electronic Tongue for Sensing Taste Attributes of Different Melon Varieties

(2019) Németh et al.   SENSORS

On-site monitoring of thiram via aggregation-induced emission enhancement of gold nanoclusters based on electronic-eye platform

(2019) Xu Zhao et al.   SENSORS AND ACTUATORS B-CHEMICAL

Origin identification of Chinese Maca using electronic nose coupled with GC-MS

(2019) Aimin Li et al.   Scientific Reports

Quality evaluation based on color grading: quality discrimination of the Chinese medicine Corni Fructus by an E-eye

(2019) Cui YongXia et al.   Scientific Reports

Quality assessment and variety classification of seed‐used pumpkin by‐products: Potential values to deep processing

(2019) Qinqin Chen et al.   Food Science & Nutrition

Emerging trends of advanced sensor based instruments for meat, poultry and fish quality– a review

(2019) John Lewis Zinia Zaukuu et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Evaluating genotoxicity of metal oxide nanoparticles: Application of advanced supervised and unsupervised machine learning techniques

(2019) Natalia Sizochenko et al.   ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY

Multistarter fermentation of glutinous rice with Fu brick tea: Effects on microbial, chemical, and volatile compositions

(2019) Xiao Xu et al.   FOOD CHEMISTRY

Screening of potato flour varieties suitable for noodle processing

(2019) Fen Xu et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Analysis of red wines using an electronic tongue and infrared spectroscopy. Correlations with phenolic content and color parameters

(2019) C. Garcia-Hernandez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Screening and identification of electron-beam irradiated dried spice-mixture products by electronic sensing and standard analytical methods through dose estimation

(2019) Kashif Ameer et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Postmortem changes in the freshness and volatile compounds of grass carp (Ctenopharyngodon idella)

(2019) Hongli Wang et al.   Journal of Food Measurement and Characterization

Study on quality characteristics of cassava flour and cassava flour short biscuits

(2019) Haiqin Lu et al.   Food Science & Nutrition

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

(2018) Min Wang et al.   Analytical Methods

Depuration and starvation improves flesh quality of grass carp (Ctenopharyngodon idella )

(2018) Hao Lv et al.   AQUACULTURE RESEARCH

Trends in Chemometrics: Food Authentication, Microbiology, and Effects of Processing

(2018) Daniel Granato et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Recent developments of artificial intelligence in drying of fresh food: A review

(2018) Qing Sun et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Electronic Noses as a Powerful Tool for Assessing Meat Quality: a Mini Review

(2018) Wenshen Jia et al.   Food Analytical Methods

Emerging approach for analytical characterization and geographical classification of Moroccan and French honeys by means of a voltammetric electronic tongue

(2018) Nadia El Alami El Hassani et al.   FOOD CHEMISTRY

Electronic noses in classification and quality control of edible oils: A review

(2018) Tomasz Majchrzak et al.   FOOD CHEMISTRY

Characterization of physical properties and electronic sensory analyses of citrus oil-based nanoemulsions

(2018) Ying Yang et al.   FOOD RESEARCH INTERNATIONAL

Lab-made electronic-nose with polyaniline sensor array used in classification of different aromas in gummy candies

(2018) Adriana Marcia Graboski et al.   FOOD RESEARCH INTERNATIONAL

Application of electronic tongue for fresh foods quality evaluation: A review

(2018) Hongyao Jiang et al.   FOOD REVIEWS INTERNATIONAL

Multiangle discrimination of geographical origin of rice based on analysis of mineral elements and characteristic volatile components

(2018) Mengjia Du et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Control of lactic acid bacteria in fermented beverages using lysozyme and nisin: test of traditional beverage boza as a model food system

(2018) Gozde Seval Sozbilen et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Taste characteristics of Chinese bayberry juice characterized by sensory evaluation, chromatography analysis, and an electronic tongue

(2018) Haiyan Yu et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of radio-frequency heating on microbial load, flavor, color, and texture profiles of Cordyceps militaris

(2018) Liang Ma et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Electronic tongue discrimination of four tomato cultivars harvested at six maturities and exposed to blanching and refrigeration treatments

(2018) Sai Xu et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Application of a Novel S3 Nanowire Gas Sensor Device in Parallel with GC-MS for the Identification of Rind Percentage of Grated Parmigiano Reggiano

(2018) Marco Abbatangelo et al.   SENSORS

A voltammetric e-tongue tool for the emulation of the sensorial analysis and the discrimination of vegetal milks

(2018) Lluis Pascual et al.   SENSORS AND ACTUATORS B-CHEMICAL

E-nose, e-tongue and e-eye for edible olive oil characterization and shelf life assessment: A powerful data fusion approach

(2018) Susanna Buratti et al.   TALANTA

Metabolite profiling of fermented ginseng extracts by gas chromatography mass spectrometry

(2018) Seong-Eun Park et al.   Journal of Ginseng Research

Detection of the adulteration in pure cow ghee by electronic nose method (case study: sunflower oil and cow body fat)

(2018) Fardin Ayari et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Physiochemical properties and tastes of gels from Japanese Spanish mackerel (Scomberomorus niphonius ) surimi by different washing processes

(2018) Jinfeng Pan et al.   JOURNAL OF TEXTURE STUDIES

Novel analytical method for detection of orange juice adulteration based on ultra-fast gas chromatography

(2018) Anna Różańska et al.   MONATSHEFTE FUR CHEMIE

Radiosensitivity of microorganisms in Saengshik products and irradiation effects on the sensorial properties

(2018) Gui-Ran Kim et al.   RADIATION PHYSICS AND CHEMISTRY

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

Discrimination of pork/chicken adulteration in minced mutton by electronic taste system

(2018) Xiaojing Tian et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Novel prediction of heavy metal residues in fish using a low-cost optical electronic tongue system based on colorimetric sensors array

(2018) Fangkai Han et al.   JOURNAL OF FOOD PROCESS ENGINEERING

A Novel Method for Generation of a Fingerprint Using Electronic Nose on the Example of Rapeseed Spoilage

(2018) Robert Rusinek et al.   JOURNAL OF FOOD SCIENCE

Characteristics changes of Chinese bayberry (Myrica rubra) during different growth stages

(2018) Dan Wu et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of clove extract on lipid oxidation, antioxidant activity, volatile compounds and fatty acid composition of salted duck eggs

(2018) Putri Widyanti Harlina et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

A novel vacuum frying technology of apple slices combined with ultrasound and microwave

(2018) Abdulla Al Faruq et al.   ULTRASONICS SONOCHEMISTRY

A novel method for rapid quantitative evaluating formaldehyde in squid based on electronic nose

(2018) Dong-Chen Gu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Array of Different Polyaniline-Based Sensors for Detection of Volatile Compounds in Gummy Candy

(2017) Adriana Marcia Graboski et al.   Food Analytical Methods

Assessment of thermo-oxidative rancidity in sunflower oil and fried potato chips stabilised with oleoresin sage (Salvia officinalis L.) and ascorbyl palmitate by altered triglycerides and electronic nose

(2017) Sneha Sehwag et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of vacuum storage on the freshness of grass carp (Ctenopharyngodon idella ) fillet based on normal and electronic sensory measurement

(2017) Phuhongsung Pattarapon et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Metal oxide nanostructures: preparation, characterization and functional applications as chemical sensors

(2017) Dario Zappa et al.   Beilstein Journal of Nanotechnology

Functionalization-Free Microfluidic Electronic Tongue Based on a Single Response

(2017) Flavio M. Shimizu et al.   ACS Sensors

A review on combined odor and taste sensor systems

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

Portable Electronic Tongue Based on Microsensors for the Analysis of Cava Wines

(2016) Pablo Giménez-Gómez et al.   SENSORS

Prediction of olive oil sensory descriptors using instrumental data fusion and partial least squares (PLS) regression

(2016) Eva Borràs et al.   TALANTA

Electronic noses and tongues to assess food authenticity and adulteration

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

Data fusion methodologies for food and beverage authentication and quality assessment – A review

(2015) Eva Borràs et al.   ANALYTICA CHIMICA ACTA

Data-fusion for multiplatform characterization of an italian craft beer aimed at its authentication

(2014) Alessandra Biancolillo et al.   ANALYTICA CHIMICA ACTA

Food Analysis Using Artificial Senses

(2014) Magdalena Śliwińska et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Metal oxide nanoscience and nanotechnology for chemical sensors

(2012) Elisabetta Comini et al.   SENSORS AND ACTUATORS B-CHEMICAL

Support vector machine regression (SVR/LS-SVM)—an alternative to neural networks (ANN) for analytical chemistry? Comparison of nonlinear methods on near infrared (NIR) spectroscopy data

(2011) Roman M. Balabin et al.   ANALYST

Electronic Noses and Tongues: Applications for the Food and Pharmaceutical Industries

(2011) Elizabeth A. Baldwin et al.   SENSORS

Book Reviews: Introduction to Multivariate Statistical Analysis in ChemometricsIntroduction to Multivariate Statistical Analysis in Chemometrics. VarmuzaKurt and FilzmoserPeter. CRC Press, Boca Raton, FL, 2009. Pp: 321. Price: USD$119.95. ISBN 13 978-1-4200-5947-2.

(2010) Steven D. Brown   APPLIED SPECTROSCOPY