Rapid Pseudomonas Species Identification from Chicken by Integrating Colorimetric Sensors with Near-Infrared Spectroscopy

Near infrared chemo-responsive dye intermediaries spectra-based in-situ quantification of volatile organic compounds

(2018) Felix Y.H. Kutsanedzie et al.   SENSORS AND ACTUATORS B-CHEMICAL

Estimation accuracies of near infrared spectroscopy for general soil properties and enzyme activities for two forest sites along three transects

(2017) Bernard Ludwig et al.   GEODERMA

Intelligent evaluation of total volatile basic nitrogen (TVB-N) content in chicken meat by an improved multiple level data fusion model

(2017) Urmila Khulal et al.   SENSORS AND ACTUATORS B-CHEMICAL

Quantifying Total Viable Count in Pork Meat Using Combined Hyperspectral Imaging and Artificial Olfaction Techniques

(2016) Huanhuan Li et al.   Food Analytical Methods

Bacterial diversity of floor drain biofilms and drain waters in a Listeria monocytogenes contaminated food processing environment

(2016) Monika Dzieciol et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Nondestructively sensing of total viable count (TVC) in chicken using an artificial olfaction system based colorimetric sensor array

(2016) Quansheng Chen et al.   JOURNAL OF FOOD ENGINEERING

Plant–microbe interactions: manipulating signals to enhance agricultural sustainability and environmental security

(2016) Timothy S. George et al.   PLANT GROWTH REGULATION

Pseudomonas putida attunes morphophysiological, biochemical and molecular responses in Cicer arietinum L. during drought stress and recovery

(2016) Shalini Tiwari et al.   PLANT PHYSIOLOGY AND BIOCHEMISTRY

Classification of different varieties of Oolong tea using novel artificial sensing tools and data fusion

(2015) Quansheng Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Nondestructive detection of total volatile basic nitrogen (TVB-N) content in pork meat by integrating hyperspectral imaging and colorimetric sensor combined with a nonlinear data fusion

(2015) Huanhuan Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Classification of vinegar with different marked ages using olfactory sensors and gustatory sensors

(2014) Quansheng Chen et al.   Analytical Methods

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

Optimization of culture medium for anaerobic production of rhamnolipid by recombinantPseudomonas stutzeri Rhl for microbial enhanced oil recovery

(2014) F. Zhao et al.   LETTERS IN APPLIED MICROBIOLOGY

Sensing the quality parameters of Chinese traditional Yao-meat by using a colorimetric sensor combined with genetic algorithm partial least squares regression

(2014) Xiaowei Huang et al.   MEAT SCIENCE

Identification of spoilage bacteria using a simple colorimetric sensor array

(2014) Quansheng Chen et al.   SENSORS AND ACTUATORS B-CHEMICAL

Classification of tea category using a portable electronic nose based on an odor imaging sensor array

(2013) Quansheng Chen et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

Monitoring vinegar acetic fermentation using a colorimetric sensor array

(2013) Quansheng Chen et al.   SENSORS AND ACTUATORS B-CHEMICAL

Classification of rice wine according to different marked ages using a novel artificial olfactory technique based on colorimetric sensor array

(2012) Qin Ouyang et al.   FOOD CHEMISTRY

Culture-Dependent and Independent Studies of Microbial Diversity in Highly Copper-Contaminated Chilean Marine Sediments

(2012) Ludovic Besaury et al.   MICROBIAL ECOLOGY

Potential of chicken by-products as sources of useful biological resources

(2012) Adeseye Lasekan et al.   WASTE MANAGEMENT

Identification and Quantification of Lactic Acid Bacteria in a Water-Based Matrix with Near-Infrared Spectroscopy and Multivariate Regression Modeling

(2011) Fernando Cámara-Martos et al.   Food Analytical Methods

A novel technique for rapid evaluation of fish freshness using colorimetric sensor array

(2011) Xingyi Huang et al.   JOURNAL OF FOOD ENGINEERING

Rapid Identification of Bacteria with a Disposable Colorimetric Sensing Array

(2011) James R. Carey et al.   JOURNAL OF THE AMERICAN CHEMICAL SOCIETY

A colorimetric array of metalloporphyrin derivatives for the detection of volatile organic compounds

(2011) Jing Long et al.   Materials Science and Engineering B-Advanced Functional Solid-State Materials

A colorimetric sensor array for identification of toxic gases below permissible exposure limits

(2010) Liang Feng et al.   CHEMICAL COMMUNICATIONS

Direct detection of Pseudomonas aeruginosa from patients with healthcare associated pneumonia by real time PCR

(2010) Mohammad Mehdi Feizabadi et al.   INFECTION GENETICS AND EVOLUTION

Near infrared spectroscopy integrated with chemometrics for rapid detection of E. coli ATCC 25922 and E. coli K12

(2010) U. Siripatrawan et al.   SENSORS AND ACTUATORS B-CHEMICAL

Volatile compounds in red wine vinegars obtained by submerged and surface acetification in different woods

(2008) R.M. Callejón et al.   FOOD CHEMISTRY

Contamination of milk with Bacillus cereus by post-pasteurization surface exposure as evaluated by automated ribotyping

(2008) V.C. Salustiano et al.   FOOD CONTROL