Artificial bionic taste sensors coupled with chemometrics for rapid detection of beef adulteration

Standardized Extraction Techniques for Meat Analysis with the Electronic Tongue: A Case Study of Poultry and Red Meat Adulteration

(2021) John-Lewis Zinia Zaukuu et al.   SENSORS

Quantitative detection of binary and ternary adulteration of minced beef meat with pork and duck meat by NIR combined with chemometrics

(2020) Tuo Leng et al.   FOOD CONTROL

Comparative review and the recent progress in detection technologies of meat product adulteration

(2020) Yun‐Cheng Li et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Detection of adulteration in food based on nondestructive analysis techniques: a review

(2020) Yong He et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

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

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

Current analytical methods for porcine identification in meat and meat products

(2020) Qamar Zia et al.   FOOD CHEMISTRY

Review on recent DNA-based methods for main food authentication topics

(2019) Karola Böhme et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Application of invasive weed optimization and least square support vector machine for prediction of beef adulteration with spoiled beef based on visible near-infrared (Vis-NIR) hyperspectral imaging

(2019) Hai-Tao Zhao et al.   MEAT SCIENCE

Role of moisture evaporation in the taste attributes of dry- and wet-aged beef determined by chemical and electronic tongue analyses

(2019) Hyun Jung Lee et al.   MEAT SCIENCE

Hyperspectral imaging for a rapid detection and visualization of duck meat adulteration in beef

(2019) Hongzhe Jiang et al.   Food Analytical Methods

N-Glycan Profile as a Tool in Qualitative and Quantitative Analysis of Meat Adulteration

(2019) Zihe Shi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Application of Artificial Fish Swarm Algorithm for Synchronous Selection of Wavelengths and Spectral Pretreatment Methods in Spectrometric Analysis of Beef Adulteration

(2018) Wei Chen et al.   Food Analytical Methods

Comparison of various data analysis techniques applied for the classification of pharmaceutical samples by electronic tongue

(2018) Małgorzata Wesoły et al.   SENSORS AND ACTUATORS B-CHEMICAL

Multispectral imaging (MSI): A promising method for the detection of minced beef adulteration with horsemeat

(2017) Athina I. Ropodi et al.   FOOD CONTROL

Species identification and animal authentication in meat products: a review

(2017) Mahsa Alikord et al.   Journal of Food Measurement and Characterization

Rapid and non-destructive detection of chicken adulteration in minced beef using visible near-infrared hyperspectral imaging and machine learning

(2016) Mohammed Kamruzzaman et al.   JOURNAL OF FOOD ENGINEERING

Identification and quantification of turkey meat adulteration in fresh, frozen-thawed and cooked minced beef by FT-NIR spectroscopy and chemometrics

(2016) Cristina Alamprese et al.   MEAT SCIENCE

Instrumental assessment of red meat origins and their storage time using electronic sensing systems

(2015) Z. Haddi et al.   Analytical Methods

Assessment of Visible Near-Infrared Hyperspectral Imaging as a Tool for Detection of Horsemeat Adulteration in Minced Beef

(2015) Mohammed Kamruzzaman et al.   Food and Bioprocess Technology

Multispectral image analysis approach to detect adulteration of beef and pork in raw meats

(2015) A.I. Ropodi et al.   FOOD RESEARCH INTERNATIONAL

Quantitative Analysis of Fish Microbiological Quality Using Electronic Tongue Coupled with Nonlinear Pattern Recognition Algorithms

(2015) Fangkai Han et al.   JOURNAL OF FOOD SAFETY

Evaluation of Beef by Electronic Tongue System TS-5000Z: Flavor Assessment, Recognition and Chemical Compositions According to Its Correlation with Flavor

(2015) Xinzhuang Zhang et al.   PLoS One

Nondestructive detection of fish freshness during its preservation by combining electronic nose and electronic tongue techniques in conjunction with chemometric analysis

(2013) Fangkai Han et al.   Analytical Methods

A novel method for discrimination of beef and horsemeat using Raman spectroscopy

(2013) İsmail Hakkı Boyacı et al.   FOOD CHEMISTRY

Detection of minced beef adulteration with turkey meat by UV–vis, NIR and MIR spectroscopy

(2013) Cristina Alamprese et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Determination of total polyphenol index in wines employing a voltammetric electronic tongue

(2012) Xavier Cetó et al.   ANALYTICA CHIMICA ACTA

Extreme learning machines: a survey

(2011) Guang-Bin Huang et al.   International Journal of Machine Learning and Cybernetics

Prediction of NaCl, nitrate and nitrite contents in minced meat by using a voltammetric electronic tongue and an impedimetric sensor

(2010) Roberto H. Labrador et al.   FOOD CHEMISTRY

Monitoring of physical–chemical and microbiological changes in fresh pork meat under cold storage by means of a potentiometric electronic tongue

(2010) Luis Gil et al.   FOOD CHEMISTRY

Analysis of pork adulteration in beef meatball using Fourier transform infrared (FTIR) spectroscopy

(2010) A. Rohman et al.   MEAT SCIENCE

Accurate concentration determination of anions nitrate, nitrite and chloride in minced meat using a voltammetric electronic tongue

(2010) Inmaculada Campos et al.   SENSORS AND ACTUATORS B-CHEMICAL