Detection of Red Wine Faults over Time with Flash Profiling and the Electronic Tongue

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

Electronic Tongue and Consumer Sensory Evaluation of Spicy Paneer Cheese

(2019) Courtney Schlossareck et al.   JOURNAL OF FOOD SCIENCE

Wine quality rapid detection using a compact electronic nose system: Application focused on spoilage thresholds by acetic acid

(2019) Juan C. Rodriguez Gamboa et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Detection of Spicy Compounds Using the Electronic Tongue

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

Reducing the negative sensory impact of volatile phenols in red wine with different chitosans: Effect of structure on efficiency

(2018) Luís Filipe-Ribeiro et al.   FOOD CHEMISTRY

Comparison of rapid descriptive sensory methodologies: Free-Choice Profiling, Flash Profile and modified Flash Profile

(2018) Jing Liu et al.   FOOD RESEARCH INTERNATIONAL

Discriminating aging and protein-to-fat ratio in Cheddar cheese using sensory analysis and a potentiometric electronic tongue

(2018) Jackie B. Lipkowitz et al.   JOURNAL OF DAIRY SCIENCE

Electronic Tongue for Brand Uniformity Control: A Case Study of Apulian Red Wines Recognition and Defects Evaluation †

(2018) Larisa Lvova et al.   SENSORS

Influence of Brettanomyces ethylphenols on red wine aroma evaluated by consumers in the United States and Portugal

(2017) Megan R. Schumaker et al.   FOOD RESEARCH INTERNATIONAL

Determination of 4-ethylcatechol in a Merlot wine using sensory evaluation and the electronic tongue

(2017) Charles Diako et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Integrated, paper-based potentiometric electronic tongue for the analysis of beer and wine

(2016) Emilia Witkowska Nery et al.   ANALYTICA CHIMICA ACTA

The olfactory masking effect of ethylphenols: Characterization and elucidation of its origin

(2016) S. Tempere et al.   FOOD QUALITY AND PREFERENCE

Performance of Flash Profile and Napping with and without training for describing small sensory differences in a model wine

(2016) Jing Liu et al.   FOOD QUALITY AND PREFERENCE

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

Masking of bitterness in dairy protein hydrolysates: Comparison of an electronic tongue and a trained sensory panel as means of directing the masking strategy

(2015) J. Newman et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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

Monitoring grape ripeness using a voltammetric electronic tongue

(2013) Inmaculada Campos et al.   FOOD RESEARCH INTERNATIONAL

Impact of Sulfur Dioxide and Temperature on Culturability and Viability of Brettanomyces bruxellensis in Wine

(2013) JESSE M. ZUEHLKE et al.   JOURNAL OF FOOD PROTECTION

Overcoming the issues in the sensory description of hot served food with a complex texture. Application of QDA®, flash profiling and projective mapping using panels with different degrees of training

(2011) A. Albert et al.   FOOD QUALITY AND PREFERENCE

A novel humid electronic nose combined with an electronic tongue for assessing deterioration of wine

(2011) Luis Gil-Sánchez et al.   SENSORS AND ACTUATORS A-PHYSICAL

Evaluation of the feasibility of the electronic tongue as a rapid analytical tool for wine age prediction and quantification of the organic acids and phenolic compounds. The case-study of Madeira wine

(2010) A. Rudnitskaya et al.   ANALYTICA CHIMICA ACTA

Systematic engineering of microorganisms to improve alcohol tolerance

(2010) Kaizhi Jia et al.   ENGINEERING IN LIFE SCIENCES

The challenge of Brettanomyces in wine

(2010) Danielle Wedral et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Identification and characterization of Dekkera bruxellensis, Candida pararugosa, and Pichia guilliermondii isolated from commercial red wines

(2009) Susanne L. Jensen et al.   FOOD MICROBIOLOGY

Bacterial spoilage of wine and approaches to minimize it

(2009) E.J. Bartowsky   LETTERS IN APPLIED MICROBIOLOGY