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Title
Electronic nose and its application in the food industry: a review
Authors
Keywords
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Journal
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume -, Issue -, Pages -
Publisher
Springer Science and Business Media LLC
Online
2023-10-11
DOI
10.1007/s00217-023-04381-z
References
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- (2021) Alireza Sanaeifar et al. BIOSYSTEMS ENGINEERING
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- (2021) Alireza Makarichian et al. COMPUTERS AND ELECTRONICS IN AGRICULTURE
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- (2021) Juan Gao et al. FOOD CHEMISTRY
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- (2021) Yuxi Jin et al. FOOD CHEMISTRY
- Investigation of fermentation-induced changes in the volatile compounds of Trachinotus ovatus (meixiangyu) based on molecular sensory and interpretable machine-learning techniques: Comparison of different fermentation stages
- (2021) Qian Chen et al. FOOD RESEARCH INTERNATIONAL
- Effect of starter cultures mixed with different autochthonous lactic acid bacteria on microbial, metabolome and sensory properties of Chinese northeast sauerkraut
- (2021) Wenzhong Hu et al. FOOD RESEARCH INTERNATIONAL
- Effects of superheated steam processing on the physicochemical properties of sea rice bran
- (2021) Xiaohuang Cao et al. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
- A Fast Pearson Graph Convolutional Network Combined With Electronic Nose to Identify the Origin of Rice
- (2021) Yan Shi et al. IEEE SENSORS JOURNAL
- Evaluation of the effect of marination in different seasoning recipes on the flavor profile of roasted beef meat via chemical and sensory analysis
- (2021) Sam Al‐Dalali et al. JOURNAL OF FOOD BIOCHEMISTRY
- Comparison of different edible parts of bighead carp ( Aristichthys nobilis ) flavor
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- (2021) Jixiang Zhang et al. JOURNAL OF STORED PRODUCTS RESEARCH
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- The formation of key aroma compounds in roasted mutton during the traditional charcoal process
- (2021) Huan Liu et al. MEAT SCIENCE
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- (2021) Rongxin Wen et al. MEAT SCIENCE
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- (2021) Hongzhen Du 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
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- (2021) Rafaela S. Andre et al. SENSORS AND ACTUATORS B-CHEMICAL
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- Identification of volatile compounds, physicochemical and techno-functional properties of pineapple processing waste (PPW)
- (2021) Animesh Singh Sengar et al. Journal of Food Measurement and Characterization
- Analysis of volatility characteristics of five jujube varieties in Xinjiang Province, China, by HS‐SPME‐GC/MS and E‐nose
- (2021) Yuxing Liu et al. Food Science & Nutrition
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- (2021) Kyung Ho Kim et al. BIOSENSORS & BIOELECTRONICS
- Characterization of selected Chinese soybean paste based on flavor profiles using HS-SPME-GC/MS, E-nose and E-tongue combined with chemometrics
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- Utilization and evaluation of Citrus natsudaidai peel waste as a source of natural food additives
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- (2021) Xiaojun Wang et al. FOOD CHEMISTRY
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- (2020) A. Antolini et al. OZONE-SCIENCE & ENGINEERING
- Novel nondestructive NMR method aided by artificial neural network for monitoring the flavor changes of garlic by drying
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- (2017) Vassilis S. Kodogiannis Food and Bioprocess Technology
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- (2016) Huxuan Wang et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Using sensor and spectral analysis to classify botanical origin and determine adulteration of raw honey
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- Chemometric Studies on zNose™ and Machine Vision Technologies for Discrimination of Commercial Extra Virgin Olive Oils
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- Discrimination of Wines Produced from Cabernet Sauvignon Grapes Treated with Aqueous Ethanol Post-Bloom Using an Electronic Nose
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