Digital Assessment and Classification of Wine Faults Using a Low-Cost Electronic Nose, Near-Infrared Spectroscopy and Machine Learning Modelling

Integrating a Low-Cost Electronic Nose and Machine Learning Modelling to Assess Coffee Aroma Profile and Intensity

(2021) Claudia Gonzalez Viejo et al.   SENSORS

Assessment of Volatile Aromatic Compounds in Smoke Tainted Cabernet Sauvignon Wines Using a Low-Cost E-Nose and Machine Learning Modelling

(2021) Vasiliki Summerson et al.   MOLECULES

Light-struck taste in white wine: Reaction mechanisms, preventive strategies and future perspectives to preserve wine quality

(2021) Daniela Fracassetti et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

(2021) Victoria D. Paup et al.   Beverages

Discovering the Influence of Microorganisms on Wine Color

(2021) Rosanna Tofalo et al.   Frontiers in Microbiology

Novel digital technologies implemented in sensory science and consumer perception

(2021) Sigfredo Fuentes et al.   Current Opinion in Food Science

Development of a low-cost e-nose to assess aroma profiles: An artificial intelligence application to assess beer quality

(2020) Claudia Gonzalez Viejo et al.   SENSORS AND ACTUATORS B-CHEMICAL

Assessment of Smoke Contamination in Grapevine Berries and Taint in Wines Due to Bushfires Using a Low-Cost E-Nose and an Artificial Intelligence Approach

(2020) Sigfredo Fuentes et al.   SENSORS

Brettanomics I: The Cost of Brettanomyces in California Wine Production

(2020) Julian M. Alston et al.   Journal of Wine Economics

A Prototype to Detect the Alcohol Content of Beers Based on an Electronic Nose

(2019) Henike Guilherme Jordan Voss et al.   SENSORS

Effects of Ethanol Concentration on Oral Aroma Release After Wine Consumption

(2019) Carolina Muñoz-González et al.   MOLECULES

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

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

Assessment of beer quality based on foamability and chemical composition using computer vision algorithms, near infrared spectroscopy and machine learning algorithms

(2017) Claudia Gonzalez Viejo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of acetaldehyde addition on the phenolic substances and volatile compounds of red Tempranillo wines

(2015) J.L. Aleixandre-Tudo et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Electronic noses for food quality: A review

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

Instrumental Methods (Spectroscopy, Electronic Nose, and Tongue) As Tools To Predict Taste and Aroma in Beverages: Advantages and Limitations

(2012) Heather Smyth et al.   CHEMICAL REVIEWS

Acetic Acid Detection Threshold in Synthetic Wine Samples of a Portable Electronic Nose

(2012) Miguel Macías et al.   SENSORS

Identification and analysis of 2-chloro-6-methylphenol, 2,6-dichlorophenol and indole: causes of taints and off-flavours in wines

(2009) D.L. CAPONE et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Off-flavours detection in alcoholic beverages by electronic nose coupled to GC

(2009) J.A. Ragazzo-Sanchez et al.   SENSORS AND ACTUATORS B-CHEMICAL