Qualitative and quantitative assessment of flavor quality of Chinese soybean paste using multiple sensor technologies combined with chemometrics and a data fusion strategy

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

(2022) Rosalba Calvini et al.   SENSORS

Meat quality and flavor evaluation of Nanjing water boiled salted duck (NWSD) produced by different Muscovy duck (Cairina moschata) ingredients

(2022) Zongshuai Zhu et al.   FOOD CHEMISTRY

Flavor differences between commercial and traditional soybean paste

(2021) Xiao Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Quantitative prediction of a functional ingredient in apple using Raman spectroscopy and multivariate calibration analysis

(2021) Shinsaku Tsuyama et al.   APPLIED PHYSICS B-LASERS AND OPTICS

Dynamic monitoring oxidation process of nut oils through Raman technology combined with PLSR and RF-PLSR model

(2021) Cheng Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Fast quantification of total volatile basic nitrogen (TVB-N) content in beef and pork by near-infrared spectroscopy: Comparison of SVR and PLS model

(2021) Tuo Leng et al.   MEAT SCIENCE

A novel data fusion strategy based on multiple intelligent sensory technologies and its application in the quality evaluation of Jinhua dry-cured hams

(2021) Shui Jiang et al.   SENSORS AND ACTUATORS B-CHEMICAL

Characterization of selected Chinese soybean paste based on flavor profiles using HS-SPME-GC/MS, E-nose and E-tongue combined with chemometrics

(2021) Shanshan Yu et al.   FOOD CHEMISTRY

The effect of various salinity levels on metabolomic profiles, antioxidant capacities and sensory attributes of doenjang, a fermented soybean paste

(2020) Sang Sook Kim et al.   FOOD CHEMISTRY

Classification of Bee Pollen and Prediction of Sensory and Colorimetric Attributes—A Sensometric Fusion Approach by e-Nose, e-Tongue and NIR

(2020) László Sipos et al.   SENSORS

Prediction of wine sensory properties using mid-infrared spectra of Cabernet Sauvignon and Chardonnay grape berries and wines

(2020) Jun Niimi et al.   FOOD CHEMISTRY

Application of volatile and spectral profiling together with multimode data fusion strategy for the discrimination of preserved eggs

(2020) Yi Ren et al.   FOOD CHEMISTRY

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

Evaluation of fermentation conditions to improve the sensory quality of broomcorn millet sour porridge

(2019) Qi Wang et al.   LWT-FOOD SCIENCE 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

Combination of spectra and image information of hyperspectral imaging data for fast prediction of lipid oxidation attributes in pork meat

(2019) Joshua H. Aheto et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Rapid and nondestructive detection of freshness quality of postharvest spinaches based on machine vision and electronic nose

(2019) Xingyi Huang et al.   JOURNAL OF FOOD SAFETY

Dynamic characteristics of dough during the fermentation process of Chinese steamed bread

(2019) Xianhui Chang et al.   FOOD CHEMISTRY

Associations between food neophobia and responsiveness to “warning” chemosensory sensations in food products in a large population sample

(2018) M. Laureati et al.   FOOD QUALITY AND PREFERENCE

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

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

An integrated metagenomic/metaproteomic investigation of microbiota in dajiang-meju, a traditional fermented soybean product in Northeast China

(2018) Mengxi Xie et al.   FOOD RESEARCH INTERNATIONAL

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

(2018) Giorgia Orlandi et al.   TALANTA

Assessing wine sensory attributes using Vis/NIR

(2016) José Antonio Cayuela et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Evaluation of umami taste in mushroom extracts by chemical analysis, sensory evaluation, and an electronic tongue system

(2016) Chanvorleak Phat et al.   FOOD CHEMISTRY

Microbial communities related to sensory attributes in Korean fermented soy bean paste ( doenjang )

(2016) Min Jung Kim et al.   FOOD RESEARCH INTERNATIONAL

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

(2015) Eva Borràs et al.   ANALYTICA CHIMICA ACTA

Qualification and quantisation of processed strawberry juice based on electronic nose and tongue

(2015) Shanshan Qiu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Classification of Sparkling Wine Style and Quality by MIR Spectroscopy

(2015) Julie Culbert et al.   MOLECULES

Electronic tongue system to evaluate flavor of soybean (Glycine Max (L.) Merrill) genotypes

(2014) Sandra Maria Zoldan et al.   BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY

Taking your breath away: metabolomics breathes life in to personalized medicine

(2014) Nicholas J.W. Rattray et al.   TRENDS IN BIOTECHNOLOGY

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

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

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

Study on the flavour of soybean cultivars by sensory analysis and electronic tongue

(2012) Josemeyre Da Silva et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

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

Comparison of aroma compounds in naturally fermented and inoculated Chinese soybean pastes by GC-MS and GC-Olfactometry analysis

(2010) Jianxin Zhao et al.   FOOD CONTROL

Why color synesthesia involves more than color

(2009) David M. Eagleman et al.   TRENDS IN COGNITIVE SCIENCES