Toward the Development of Combined Artificial Sensing Systems for Food Quality Evaluation: A Review on the Application of Data Fusion of Electronic Noses, Electronic Tongues and Electronic Eyes

Multi-sensor integration approach based on hyperspectral imaging and electronic nose for quantitation of fat and peroxide value of pork meat

(2020) Joshua Harrington Aheto et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Collaborative Analysis on the Marked Ages of Rice Wines by Electronic Tongue and Nose based on Different Feature Data Sets

(2020) Huihui Zhang et al.   SENSORS

Chemometrics‐assisted color histogram‐based analytical systems

(2020) Paulo Henrique Gonçalves Dias Diniz   JOURNAL OF CHEMOMETRICS

Rational Design of Semiconductor‐Based Chemiresistors and their Libraries for Next‐Generation Artificial Olfaction

(2020) Seong‐Yong Jeong et al.   ADVANCED MATERIALS

Photodegradation Kinetics of Alkyd Paints: The Influence of Varying Amounts of Inorganic Pigments on the Stability of the Synthetic Binder

(2020) Laura Pagnin et al.   Frontiers in Materials

Detection of submerged fermentation of Tremella aurantialba using data fusion of electronic nose and tongue

(2019) Chunxia Dai et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Combination of an E-Nose and an E-Tongue for Adulteration Detection of Minced Mutton Mixed with Pork

(2019) Xiaojing Tian et al.   JOURNAL OF FOOD QUALITY

Information fusion of hyperspectral imaging and electronic nose for evaluation of fungal contamination in strawberries during decay

(2019) Qiang Liu et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

The qualitative and quantitative assessment of tea quality based on E-nose, E-tongue and E-eye combined with chemometrics

(2019) Min Xu et al.   FOOD CHEMISTRY

Voltammetric Electronic Tongues in Food Analysis

(2019) Pérez-Ràfols et al.   SENSORS

Colourgrams GUI: A graphical user-friendly interface for the analysis of large datasets of RGB images

(2019) Rosalba Calvini et al.   CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS

Electronic noses in classification and quality control of edible oils: A review

(2018) Tomasz Majchrzak et al.   FOOD CHEMISTRY

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

(2018) Hongyao Jiang et al.   FOOD REVIEWS INTERNATIONAL

Rapid identification of tea quality by E-nose and computer vision combining with a synergetic data fusion strategy

(2018) Min Xu et al.   JOURNAL OF FOOD ENGINEERING

Electronic eye for the prediction of parameters related to grape ripening

(2018) G. Orlandi et al.   TALANTA

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

(2018) L. Pigani et al.   TALANTA

E-nose, e-tongue and e-eye for edible olive oil characterization and shelf life assessment: A powerful data fusion approach

(2018) Susanna Buratti et al.   TALANTA

Evaluating quality of tomato during storage using fusion information of computer vision and electronic nose

(2018) Xing-yi Huang et al.   JOURNAL OF FOOD PROCESS ENGINEERING

The impact of signal pre-processing on the final interpretation of analytical outcomes – A tutorial

(2018) Paolo Oliveri et al.   ANALYTICA CHIMICA ACTA

Black tea classification employing feature fusion of E-Nose and E-Tongue responses

(2018) Mahuya Bhattacharyya Banerjee et al.   JOURNAL OF FOOD ENGINEERING

Data fusion of electronic eye and electronic tongue signals to monitor grape ripening

(2018) Giorgia Orlandi et al.   TALANTA

Botanical origin identification of Sicilian honeys based on artificial senses and multi-sensor data fusion

(2017) Ambra R. Di Rosa et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Differentiation of Chinese robusta coffees according to species, using a combined electronic nose and tongue, with the aid of chemometrics

(2017) Wenjiang Dong 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

Early detection of contamination and defect in foodstuffs by electronic nose: A review

(2017) Alireza Sanaeifar et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Artificial Nose Technology: Status and Prospects in Diagnostics

(2017) Jessica E. Fitzgerald et al.   TRENDS IN BIOTECHNOLOGY

Data dimensionality reduction and data fusion for fast characterization of green coffee samples using hyperspectral sensors

(2016) Rosalba Calvini et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Fusion of artificial senses as a robust approach to food quality assessment

(2016) Sajad Kiani et al.   JOURNAL OF FOOD ENGINEERING

Data fusion methodologies for food and beverage authentication and quality assessment – A review

(2015) Eva Borràs et al.   ANALYTICA CHIMICA ACTA

Practical comparison of sparse methods for classification of Arabica and Robusta coffee species using near infrared hyperspectral imaging

(2015) Rosalba Calvini et al.   CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS

Electronic noses for food quality: A review

(2015) Amy Loutfi et al.   JOURNAL OF FOOD ENGINEERING

Ionic liquids tailored for reaction-based gas sensing on quartz crystal microbalance

(2015) Yi-Pin Chang et al.   REVIEWS IN ANALYTICAL CHEMISTRY

Instrumental intelligent test of food sensory quality as mimic of human panel test combining multiple cross-perception sensors and data fusion

(2014) Qin Ouyang et al.   ANALYTICA CHIMICA ACTA

A mid level data fusion strategy for the Varietal Classification of Lambrusco PDO wines

(2014) M. Silvestri et al.   CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS

Food Analysis Using Artificial Senses

(2014) Magdalena Śliwińska et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Artificial flavor perception of black tea using fusion of electronic nose and tongue response: A Bayesian statistical approach

(2014) Runu Banerjee(Roy) et al.   JOURNAL OF FOOD ENGINEERING

Advances in artificial olfaction: Sensors and applications

(2014) J. Gutiérrez et al.   TALANTA

Data Fusion of Electronic Nose and Electronic Tongue for Detection of Mixed Edible-Oil

(2014) Hong Men et al.   Journal of Sensors

On-line monitoring of food fermentation processes using electronic noses and electronic tongues: A review

(2013) Miguel Peris et al.   ANALYTICA CHIMICA ACTA

Composition of commercial truffle flavored oils with GC–MS analysis and discrimination with an electronic nose

(2013) Giovanni Pacioni et al.   FOOD CHEMISTRY

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

Electronic nose and tongue combination for improved classification of Moroccan virgin olive oil profiles

(2013) Z. Haddi et al.   FOOD RESEARCH INTERNATIONAL

Electronic Tongues–A Review

(2013) Yusuke Tahara et al.   IEEE SENSORS JOURNAL

Classification and Characterization of Different White Grape Juices by Using a Hybrid Electronic Tongue

(2013) Manuel Gutiérrez-Capitán et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Detection of adulteration in cherry tomato juices based on electronic nose and tongue: Comparison of different data fusion approaches

(2013) Xuezhen Hong et al.   JOURNAL OF FOOD ENGINEERING

Application of a GA–PLS strategy for variable reduction of electronic tongue signals

(2013) N. Prieto et al.   SENSORS AND ACTUATORS B-CHEMICAL

A review of variable selection methods in Partial Least Squares Regression

(2012) Tahir Mehmood et al.   CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS

Hybrid E-Tongue for the Evaluation of Sweetness and Bitterness of Soft Drinks Fortified with Epigallocatechin Gallate

(2012) Andrea Bulbarello et al.   ELECTROANALYSIS

Colour Measurement and Analysis in Fresh and Processed Foods: A Review

(2012) Pankaj B. Pathare et al.   Food and Bioprocess Technology

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

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

Colour measurements by computer vision for food quality control – A review

(2012) Di Wu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Analysis of the influence of the type of closure in the organoleptic characteristics of a red wine by using an electronic panel

(2011) N. Prieto et al.   FOOD CHEMISTRY

Monitoring of evolution during red wine aging in oak barrels and alternative method by means of an electronic panel test

(2011) I.M. Apetrei et al.   FOOD RESEARCH INTERNATIONAL

Electronic Noses and Tongues: Applications for the Food and Pharmaceutical Industries

(2011) Elizabeth A. Baldwin et al.   SENSORS

Hybrid electronic tongue for the characterization and quantification of grape variety in red wines

(2011) Manuel Gutiérrez et al.   SENSORS AND ACTUATORS B-CHEMICAL

Hybrid electronic tongue based on optical and electrochemical microsensors for quality control of wine

(2010) Manuel Gutiérrez et al.   ANALYST

Feature extraction and selection from volatile compounds for analytical classification of Chinese red wines from different varieties

(2010) Jian Zhang et al.   ANALYTICA CHIMICA ACTA

Combination of an e-nose, an e-tongue and an e-eye for the characterisation of olive oils with different degree of bitterness

(2010) C. Apetrei et al.   ANALYTICA CHIMICA ACTA

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

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

Electronic Tongues Employing Electrochemical Sensors

(2010) Manel del Valle   ELECTROANALYSIS

Recognition of volatile compounds as markers in geographical discrimination of Spanish extra virgin olive oils by chemometric analysis of non-specific chromatography volatile profiles

(2010) C. Pizarro et al.   JOURNAL OF CHROMATOGRAPHY A

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

(2010) Ammar Zakaria et al.   SENSORS

A 21st century technique for food control: Electronic noses

(2009) Miguel Peris et al.   ANALYTICA CHIMICA ACTA

The potential of coupling information using three analytical techniques for identifying the geographical origin of Liguria extra virgin olive oil

(2009) Monica Casale et al.   FOOD CHEMISTRY

Applications and Advances in Electronic-Nose Technologies

(2009) Alphus Wilson et al.   SENSORS

Use of digital images to estimate CIE color coordinates of beef

(2008) R.E. Larraín et al.   FOOD RESEARCH INTERNATIONAL

Colour calibration of a laboratory computer vision system for quality evaluation of pre-sliced hams

(2008) Nektarios A. Valous et al.   MEAT SCIENCE