Detection and measurement of aroma compounds with the electronic nose and a novel method for MOS sensor signal analysis during the wheat bread making process

Detection and Differentiation of Volatile Compound Profiles in Roasted Coffee Arabica Beans from Different Countries Using an Electronic Nose and GC-MS

(2020) Gancarz Marek et al.   SENSORS

Influence of Changes in the Level of Volatile Compounds Emitted During Rapeseed Quality Degradation on the Reaction of MOS Type Sensor-Array

(2020) Robert Rusinek et al.   SENSORS

Identification of Volatile Organic Compounds and Their Concentrations Using a Novel Method Analysis of MOS Sensors Signal

(2019) Marek Gancarz et al.   JOURNAL OF FOOD SCIENCE

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

Effect of temperature difference on the aroma and quality of carrots processed through microwave drying combined with hot air drying

(2019) Wanxiu Xu et al.   FOOD AND BIOPRODUCTS PROCESSING

Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production

(2018) Virgilio Giannone et al.   FOOD CHEMISTRY

Discrimination of selected fungi species based on their odour profile using prototypes of electronic nose instruments

(2018) Jacek Gębicki et al.   MEASUREMENT

Monitoring of n-butanol vapors biofiltration process using an electronic nose combined with calibration models

(2018) Bartosz Szulczyński et al.   MONATSHEFTE FUR CHEMIE

Evaluation of Hydrocarbon Soil Pollution Using E-Nose

(2018) Andrzej Bieganowski et al.   SENSORS

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

Analysis of volatile compounds of Tremella aurantialba fermentation via electronic nose and HS-SPME-GC-MS

(2018) Chunxia Dai et al.   JOURNAL OF FOOD SAFETY

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

Cell Wall Proteome Investigation of Bread Wheat (Triticum Aestivum ) Developing Grain in Endosperm and Outer Layers

(2018) Mehdi Cherkaoui et al.   PROTEOMICS

Effect of organic acids on bread quality improvement

(2018) Xueqian Su et al.   FOOD CHEMISTRY

Evolution of volatile compounds in gluten-free bread: From dough to crumb

(2017) Joana Pico et al.   FOOD CHEMISTRY

Early detection of contamination and defect in foodstuffs by electronic nose: A review

(2017) Alireza Sanaeifar et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Miniature bread baking as a timesaving research approach and mathematical modeling of browning kinetics

(2016) Lu Zhang et al.   FOOD AND BIOPRODUCTS PROCESSING

Scaling down bread production for quality assessment using a breadmaker: Are results from a breadmaker representative of other breadmaking methods?

(2016) L. Trinh et al.   FOOD AND BIOPRODUCTS PROCESSING

The influence of acorn flour on rheological properties of gluten-free dough and physical characteristics of the bread

(2015) Jarosław Korus et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Wheat bread aroma compounds in crumb and crust: A review

(2015) Joana Pico et al.   FOOD RESEARCH INTERNATIONAL

Improvement of a headspace solid phase microextraction-gas chromatography/mass spectrometry method for the analysis of wheat bread volatile compounds

(2015) Antonio Raffo et al.   JOURNAL OF CHROMATOGRAPHY A

Electronic noses for food quality: A review

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

Improving the aroma of gluten-free bread

(2015) Mariusz Pacyński et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Application of Gas Sensor Arrays in Assessment of Wastewater Purification Effects

(2014) Łukasz Guz et al.   SENSORS

Screening of deoxynivalenol contamination in durum wheat by MOS-based electronic nose and identification of the relevant pattern of volatile compounds

(2013) Vincenzo Lippolis et al.   FOOD CONTROL

Use of electronic nose and GC-MS in detection and monitoring some VOC

(2012) M. Delgado-Rodríguez et al.   ATMOSPHERIC ENVIRONMENT

Characterisation of volatile compounds of lupin protein isolate‐enriched wheat flour bread

(2012) Adamantini Paraskevopoulou et al.   FOOD RESEARCH INTERNATIONAL

Differences in metabolomic profiles of the naturally contaminated grain of barley, oats and rye

(2012) Juliusz Perkowski et al.   JOURNAL OF CEREAL SCIENCE

The aroma profile of wheat bread crumb influenced by yeast concentration and fermentation temperature

(2012) Anja N. Birch et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Semiconducting metal oxides as sensors for environmentally hazardous gases

(2011) K. Wetchakun et al.   SENSORS AND ACTUATORS B-CHEMICAL

Chemistry of bread aroma: A review

(2010) In Hee Cho et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Metal Oxide Semi-Conductor Gas Sensors in Environmental Monitoring

(2010) George F. Fine et al.   SENSORS

Bread baking aromas detection by low-cost electronic nose

(2007) A PONZONI et al.   SENSORS AND ACTUATORS B-CHEMICAL