Detecting cooking state of grilled chicken by electronic nose and computer vision techniques

Cooking chicken at home: Common or recommended approaches to judge doneness may not assure sufficient inactivation of pathogens

(2020) Solveig Langsrud et al.   PLoS One

Predictive Correlation between Apparent Sensory Properties and the Formation of Heterocyclic Amines in Chicken Breast as a Function of Grilling Temperature and Time

(2020) Dániel Pleva et al.   Foods

Anti-diabetic, anti-cholinesterase, and antioxidant potential, chemical composition and sensory evaluation of novel sea buckthorn-based smoothies

(2020) Karolina Tkacz et al.   FOOD CHEMISTRY

Investigation of the archeological remains using ultrahigh resolution mass spectrometry

(2019) Yury Kostyukevich et al.   EUROPEAN JOURNAL OF MASS SPECTROMETRY

Chemiresistive Sensor Array and Machine Learning Classification of Food

(2019) Vera Schroeder et al.   ACS Sensors

A spark discharge generator for scalable aerosol CVD synthesis of single-walled carbon nanotubes with tailored characteristics

(2019) Dmitry V. Krasnikov et al.   CHEMICAL ENGINEERING JOURNAL

Artificial neural network for predictive synthesis of single-walled carbon nanotubes by aerosol CVD method

(2019) Vsevolod Ya Iakovlev et al.   CARBON

Machine Learning for Tailoring Optoelectronic Properties of Single-Walled Carbon Nanotube Films

(2019) Eldar M. Khabushev et al.   Journal of Physical Chemistry Letters

Meat quality evaluation based on computer vision technique: A review

(2019) Amin Taheri-Garavand et al.   MEAT SCIENCE

Machine learning-based design of porous graphene with low thermal conductivity

(2019) Jing Wan et al.   CARBON

Novel unfiltered beer-based marinades to improve the nutritional quality, safety, and sensory perception of grilled ruminant meats

(2019) Natalia P. Vidal et al.   FOOD CHEMISTRY

The Ti wire functionalized with inherent TiO2 nanotubes by anodization as one-electrode gas sensor: A proof-of-concept study

(2019) Andrey V. Lashkov et al.   SENSORS AND ACTUATORS B-CHEMICAL

Microprobe for the thermal analysis of crude oil coupled to photoionization FTMS.

(2018) Yury I. Kostyukevich et al.   ANALYTICAL CHEMISTRY

Statistical pattern recognition classification with computer vision images for assessing the furan content of fried dough pieces

(2018) Gabriel A. Leiva-Valenzuela et al.   FOOD CHEMISTRY

Modelling the transport phenomena and texture changes of chicken breast meat during the roasting in a convective oven

(2018) Felix Rabeler et al.   JOURNAL OF FOOD ENGINEERING

The gender background of texture attributes of pork loin

(2018) Margit D. Aaslyng et al.   MEAT SCIENCE

Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms

(2018) Elisa Dominguez-Hernandez et al.   MEAT SCIENCE

Development of a Dual MOS Electronic Nose/Camera System for Improving Fruit Ripeness Classification

(2018) Li-Ying Chen et al.   SENSORS

Comparative evaluation of the volatile profiles and taste properties of roasted coffee beans as affected by drying method and detected by electronic nose, electronic tongue, and HS-SPME-GC-MS

(2018) Wenjiang Dong et al.   FOOD CHEMISTRY

The investigation of the bio-oil produced by hydrothermal liquefaction of Spirulina platensis using ultrahigh resolution Fourier transform ion cyclotron resonance mass spectrometry

(2017) Yury Kostyukevich et al.   EUROPEAN JOURNAL OF MASS SPECTROMETRY

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

Predicting human olfactory perception from chemical features of odor molecules

(2017) Andreas Keller et al.   SCIENCE

The Potentiodynamic Bottom-up Growth of the Tin Oxide Nanostructured Layer for Gas-Analytical Multisensor Array Chips

(2017) Fedor Fedorov et al.   SENSORS

Toward new gas-analytical multisensor chips based on titanium oxide nanotube array

(2017) Fedor Fedorov et al.   Scientific Reports

Multivariable Sensors for Ubiquitous Monitoring of Gases in the Era of Internet of Things and Industrial Internet

(2016) Radislav A. Potyrailo   CHEMICAL REVIEWS

Effects of grilling procedures on levels of polycyclic aromatic hydrocarbons in grilled meats

(2016) Joon-Goo Lee et al.   FOOD CHEMISTRY

The investigation of the birch tar using ultrahigh resolution Fourier transform ion cyclotron resonance mass spectrometry and Hydrogen/Deuterium exchange approach

(2016) Yury Kostyukevich et al.   INTERNATIONAL JOURNAL OF MASS SPECTROMETRY

Comparative Study on the Effects of Boiling, Steaming, Grilling, Microwaving and Superheated Steaming on Quality Characteristics of Marinated Chicken Steak

(2016) Yun-Sang Choi et al.   Korean Journal for Food Science of Animal Resources

Gradual Reduction in Sodium Content in Cooked Ham, with Corresponding Change in Sensorial Properties Measured by Sensory Evaluation and a Multimodal Machine Vision System

(2015) Kirsti Greiff et al.   PLoS One

Machine learning: Trends, perspectives, and prospects

(2015) M. I. Jordan et al.   SCIENCE

A structural approach to understanding the interactions between colour, water-holding capacity and tenderness

(2014) J.M. Hughes et al.   MEAT SCIENCE

Flavour Chemistry of Chicken Meat: A Review

(2013) Dinesh D. Jayasena et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

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

Image analysis with the computer vision system and the consumer test in evaluating the appearance of Lucanian dry sausage

(2013) Antonio Girolami et al.   MEAT SCIENCE

Pollutant Emissions and Energy Efficiency under Controlled Conditions for Household Biomass Cookstoves and Implications for Metrics Useful in Setting International Test Standards

(2012) James Jetter et al.   ENVIRONMENTAL SCIENCE & TECHNOLOGY

Colour and surface fluorescence development and their relationship with Maillard reaction markers as influenced by structural changes during cornflakes production

(2012) Abel Farroni et al.   FOOD CHEMISTRY

Evaluation of heat propagation through poultry in a reduced computational-cost model of contact cooking

(2012) John F. Eberth et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

A Survey on Gas Sensing Technology

(2012) Xiao Liu et al.   SENSORS

Recent advances in image processing using image texture features for food quality assessment

(2012) Patrick Jackman et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Volatility Characterization of Cooking-Generated Aerosol Particles

(2011) G. Buonanno et al.   AEROSOL SCIENCE AND TECHNOLOGY

Effects of grilling and roasting on the levels of polycyclic aromatic hydrocarbons in beef and pork

(2011) S.Y. Chung et al.   FOOD CHEMISTRY

Use of electronic nose, validated by GC–MS, to establish the optimum off-vine dehydration time of wine grapes

(2011) Nieves Lopez de Lerma et al.   FOOD CHEMISTRY

Thermodynamics of meat proteins

(2011) R.G.M. van der Sman   FOOD HYDROCOLLOIDS

Toxic emissions from open burning

(2010) Carl Renan Estrellan et al.   CHEMOSPHERE

Nutritional, biochemical and cytogenotoxicity studies on wasted fat released from chicken during grilling process

(2010) G.M. Hassan et al.   FOOD AND CHEMICAL TOXICOLOGY

Multi-class colour inspection of baked foods featuring support vector machine and Wilk’s λ analysis

(2010) S. Nashat et al.   JOURNAL OF FOOD ENGINEERING

Higher-Order Chemical Sensing

(2008) Andreas Hierlemann et al.   CHEMICAL REVIEWS

Bread baking aromas detection by low-cost electronic nose

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