Comparison of Sensory Qualities in Eggs from Three Breeds Based on Electronic Sensory Evaluations

Changes in Aroma Profile of Shiitake Mushroom (Lentinus edodes) during Different Stages of Hot Air Drying

(2020) Lei Qin et al.   Foods

Changes in the major aroma-active compounds and taste components of Jasmine rice during storage

(2020) Qingyu Zhao et al.   FOOD RESEARCH INTERNATIONAL

Egg freshness prediction using a comprehensive analysis based on visible near infrared spectroscopy

(2020) Xiaoguang Dong et al.   SPECTROSCOPY LETTERS

Electronic Nose for Monitoring Odor Changes of Lactobacillus Species during Milk Fermentation and Rapid Selection of Probiotic Candidates

(2020) Zoltan Kovacs et al.   Foods

Evaluation of the flavour properties of cooked chicken drumsticks as affected by sugar smoking times using an electronic nose, electronic tongue, and HS-SPME/GC-MS

(2020) Lang Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chemical-nutritional parameters and volatile profile of eggs and cakes made with eggs from ISA Warren laying hens fed with a dietary supplementation of extruded linseed

(2019) Andrea Ianni et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Volatile flavour components and the mechanisms underlying their production in golden pompano (Trachinotus blochii) fillets subjected to different drying methods: A comparative study using an electronic nose, an electronic tongue and SDE-GC-MS

(2019) Jiahui Zhang et al.   FOOD RESEARCH INTERNATIONAL

Estimation of soil moisture using decision tree regression

(2019) Engin Pekel   THEORETICAL AND APPLIED CLIMATOLOGY

Rubber seed oil supplementation enriches n-3 polyunsaturated fatty acids and reduces cholesterol contents of egg yolks in laying hens

(2019) Zhiguo Wen et al.   FOOD CHEMISTRY

Association Between Arachidonic Acid and Chicken Meat and Egg Flavor, and Their Genetic Regulation

(2018) Hideaki Takahashi   JOURNAL OF POULTRY SCIENCE

Consumer acceptance of eggs from Hy-Line Brown layers fed soybean or soybean-free diets using cage or free-range rearing systems

(2018) M N Al-Ajeeli et al.   POULTRY SCIENCE

Characterization and classification of volatiles from different breeds of eggs by SPME-GC–MS and chemometrics

(2018) Xiao-le Xiang et al.   FOOD RESEARCH INTERNATIONAL

Cheeses Made from Raw and Pasteurized Cow’s Milk Analysed by an Electronic Nose and an Electronic Tongue

(2018) Nuno Valente et al.   SENSORS

Maintaining the predictive abilities of egg freshness models on new variety based on VIS-NIR spectroscopy technique

(2018) Xiaoguang Dong et al.   COMPUTERS AND ELECTRONICS IN AGRICULTURE

Non‐destructive Characterization of Eggs Odor in Different Statuses of Fertilization by SPME/GC‐MS coupled with Electronic nose

(2018) Xiao‐le Xiang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Prediction of egg storage time and yolk index based on electronic nose combined with chemometric methods

(2017) Jiating Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Prediction of egg freshness during storage using electronic nose

(2017) Samuel M. Yimenu et al.   POULTRY SCIENCE

Effects of conjugated linoleic acid on the performance of laying hens, lipid composition of egg yolk, egg flavor, and serum components

(2016) Xuelan Liu et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Comparison of flavour qualities of three sourced Eriocheir sinensis

(2016) Shuai Wang et al.   FOOD CHEMISTRY

A review on combined odor and taste sensor systems

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

Interactions between canola meal and flaxseed oil in the diets of White Lohmann hens on fatty acid profile and sensory characteristics of table eggs

(2016) Erin M. Goldberg et al.   POULTRY SCIENCE

Recent achievements in electronic tongue and bioelectronic tongue as taste sensors

(2015) Da Ha et al.   SENSORS AND ACTUATORS B-CHEMICAL

Discriminating eggs from different poultry species by fatty acids and volatiles profiling: Comparison of SPME-GC/MS, electronic nose, and principal component analysis method

(2014) Qingling Wang et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Application of electronic nose and electronic tongue in the dairy industry

(2014) Milna Tudor Kalit   Mljekarstvo

Characterization of volatile compounds in different edible parts of steamed Chinese mitten crab (Eriocheir sinensis)

(2013) Sai-qi Gu et al.   FOOD RESEARCH INTERNATIONAL

Fatty Acid Profile and Sensory Characteristics of Table Eggs from Laying Hens Fed Hempseed and Hempseed Oil

(2012) Erin M. Goldberg et al.   JOURNAL OF FOOD SCIENCE

A Hybrid Sensing Approach for Pure and Adulterated Honey Classification

(2012) Norazian Subari et al.   SENSORS

Prediction of TVB-N content in eggs based on electronic nose

(2011) Peng Liu et al.   FOOD CONTROL

Fatty acid profile and sensory characteristics of table eggs from laying hens fed diets containing microencapsulated fish oil

(2010) J.B. Lawlor et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

Development of nutraceutical egg products with omega-3-rich oils

(2010) Nissan Kassis et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Improved Classification of Orthosiphon stamineus by Data Fusion of Electronic Nose and Tongue Sensors

(2010) Ammar Zakaria et al.   SENSORS

Color improvement by titanium dioxide and its effect on gelation and texture of proteins recovered from whole fish using isoelectric solubilization/precipitation

(2009) Latif Taskaya et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Potential use of seaweeds in the laying hen ration to improve the quality of n-3 fatty acid enriched eggs

(2008) S. Carrillo et al.   JOURNAL OF APPLIED PHYCOLOGY