Evolution of Taste Compounds of Dezhou-Braised Chicken During Cooking Evaluated by Chemical Analysis and an Electronic Tongue System

Effects of storage and cooking on the antioxidant capacity of laying hen eggs

(2016) Chamila Nimalaratne et al.   FOOD CHEMISTRY

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

(2016) Chanvorleak Phat et al.   FOOD CHEMISTRY

Flavor compounds and sensory profiles of a novel Chinese marinated chicken

(2015) Hai Li et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Analysis of volatiles in Dezhou Braised Chicken by comprehensive two-dimensional gas chromatography/high resolution-time of flight mass spectrometry

(2015) Yan Duan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Non-volatile taste components of several cultivated mushrooms

(2013) Wen Li et al.   FOOD CHEMISTRY

Nonvolatile Taste Compounds in Cooked Chinese Nanjing Duck Meat Following Postproduction Heat Treatment

(2011) Yan Dai et al.   JOURNAL OF FOOD SCIENCE

A comparative study on two electronic tongues for pharmaceutical formulation development

(2011) Katharina Woertz et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

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

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

Rational development of taste masked oral liquids guided by an electronic tongue

(2010) Katharina Woertz et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Advanced Taste Sensors Based on Artificial Lipids with Global Selectivity to Basic Taste Qualities and High Correlation to Sensory Scores

(2010) Yoshikazu Kobayashi et al.   SENSORS

Composition and non-volatile taste components of Hypsizigus marmoreus

(2008) Yu-Ling Lee et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Water-soluble precursors of beef flavour: I. Effect of diet and breed

(2007) G. Koutsidis et al.   MEAT SCIENCE