Considerations of the use of the electronic tongue in sensory science

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

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

(2020) Jingjing Liu et al.   SENSORS

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

Combination of Instrumental and Qualitative Descriptive Analysis For Evaluation of Selected Tonic Waters Quality Features

(2020) E. Marjanska et al.   JOURNAL OF TEXTURE STUDIES

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

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

Sensorial Perception of Astringency: Oral Mechanisms and Current Analysis Methods

(2020) Mariana A. Pires et al.   Foods

Development of a remote electronic tongue system combined with the VMD-HT feature extraction method for honey botanical origin authentication

(2020) Tingjia Yin et al.   MEASUREMENT

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

Umami as an ‘Alimentary’ Taste. A New Perspective on Taste Classification

(2019) Isabella Hartley et al.   Nutrients

Chemogenic Subqualities of Mouthfeel

(2019) Christopher T Simons et al.   CHEMICAL SENSES

Basic Tastes: A Perceptual Concept

(2019) Gary K Beauchamp   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Unmasking Sensory Defects of Olive Oils Flavored with Basil and Oregano Using an Electronic Tongue‐Chemometric Tool

(2019) Marta Bobiano et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Detection of Spicy Compounds Using the Electronic Tongue

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

Avoiding nonsense in electronic taste sensing

(2019) Andrey Legin et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

From first to last bite: Temporal dynamics of sensory and hedonic perceptions using a multiple-intake approach

(2019) Roelien van Bommel et al.   FOOD QUALITY AND PREFERENCE

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

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

(2018) Hongyao Jiang et al.   FOOD REVIEWS INTERNATIONAL

Evaluating taste contribution of brown sugar in chicken seasoning using taste compounds, sensory evaluation, and electronic tongue

(2018) Huai-Xiang Tian et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

The measurement principles, working parameters and configurations of voltammetric electronic tongues and its applications for foodstuff analysis

(2018) Zhenbo Wei et al.   JOURNAL OF FOOD ENGINEERING

Prediction of parameters related to grape ripening by multivariate calibration of voltammetric signals acquired by an electronic tongue

(2018) L. Pigani et al.   TALANTA

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

Critical view on drug dissolution in artificial saliva: A possible use of in-line e-tongue measurements

(2017) Maria Khaydukova et al.   EUROPEAN JOURNAL OF PHARMACEUTICAL SCIENCES

Measurements of the effects of wine maceration with oak chips using an electronic tongue

(2017) Alisa Rudnitskaya 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 novel quantitative prediction approach for astringency level of herbs based on an electronic tongue

(2017) Li Han et al.   Pharmacognosy Magazine

Electronic tongues to assess wine sensory descriptors

(2017) Xavier Cetó et al.   TALANTA

The influence of beverages on residual spiciness elicited by eating spicy chicken meat: time-intensity analysis

(2016) Shilpa S. Samant et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Alcohol, Tannins, and Mannoprotein and their Interactions Influence the Sensory Properties of Selected Commercial Merlot Wines: A Preliminary Study

(2016) Charles Diako et al.   JOURNAL OF FOOD SCIENCE

Electronic noses and tongues to assess food authenticity and adulteration

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

Oleogustus: The Unique Taste of Fat

(2015) Cordelia A. Running et al.   CHEMICAL SENSES

Electronic Tongue as an Objective Evaluation Method for Taste Profile of Pomegranate Juice in Comparison with Sensory Panel and Chemical Analysis

(2015) O. Benjamin et al.   Food Analytical Methods

Sweetener Blend Optimization by Using Mixture Design Methodology and the Electronic Tongue

(2014) Megan E. Waldrop et al.   JOURNAL OF FOOD SCIENCE

Discrimination of mineral waters by electronic tongue, sensory evaluation and chemical analysis

(2012) László Sipos et al.   FOOD CHEMISTRY

Review: Highlights in recent applications of electronic tongues in food analysis

(2010) Laura Escuder-Gilabert et al.   ANALYTICA CHIMICA ACTA

Impedance e-tongue instrument for rapid liquid assessment

(2009) Flávio P. A. Cabral et al.   REVIEW OF SCIENTIFIC INSTRUMENTS