Comparison of a descriptive analysis and instrumental measurements (electronic nose and electronic tongue) for the sensory profiling of Korean fermented soybean paste (doenjang )

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

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

Discrimination of edible fungi varieties and evaluation of their umami intensities by using an electronic tongue method

(2016) Tao Feng et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Korean Consumer Evaluation of Various Foods Using Four Different Texture Lexicons

(2016) Juyoung Kim et al.   JOURNAL OF SENSORY STUDIES

Cross-Cultural Comparison of Consumer Acceptability of Kimchi with Different Degree of Fermentation

(2016) Seong-Ho Jang et al.   JOURNAL OF SENSORY STUDIES

Rheological properties, ginsenosides contents, sensory evaluations of Korean red ginseng extracts

(2015) Yoon Hyuk Chang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Identification of Senory Attributes That Drive the Likeability of Korean Rice Wines by American Panelists

(2015) Han Sub Kwak et al.   JOURNAL OF FOOD SCIENCE

Primary and secondary metabolite profiling of doenjang, a fermented soybean paste during industrial processing

(2014) Su Yun Lee et al.   FOOD CHEMISTRY

Food Analysis Using Artificial Senses

(2014) Magdalena Śliwińska et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Discrimination of Chicken Seasonings and Beef Seasonings Using Electronic Nose and Sensory Evaluation

(2014) Huaixiang Tian et al.   JOURNAL OF FOOD SCIENCE

Effects of Stimulus Intensity on Odor Enhancement by Taste

(2013) Tomomi Fujimaru et al.   Chemosensory Perception

Evaluation of Chinese tea by the electronic nose and gas chromatography–mass spectrometry: Correlation with sensory properties and classification according to grade level

(2013) Zihan Qin et al.   FOOD RESEARCH INTERNATIONAL

Discrimination of mineral waters by electronic tongue, sensory evaluation and chemical analysis

(2012) László Sipos et al.   FOOD CHEMISTRY

How can aroma–related cross–modal interactions be analysed? A review of current methodologies

(2012) Pauline Poinot et al.   FOOD QUALITY AND PREFERENCE

Sensory profiling, the blurred line between sensory and consumer science. A review of novel methods for product characterization

(2012) Paula Varela et al.   FOOD RESEARCH INTERNATIONAL

Development of a Lexicon for Commercially Available Cabbage (Baechu) Kimchi

(2012) Edgar Chambers et al.   JOURNAL OF SENSORY STUDIES

Comparison of Fermented Soybean Paste (Doenjang) Prepared by Different Methods Based on Profiling of Volatile Compounds

(2011) Ye-Jin Jo et al.   JOURNAL OF FOOD SCIENCE

Electronic Noses and Tongues: Applications for the Food and Pharmaceutical Industries

(2011) Elizabeth A. Baldwin et al.   SENSORS

Combination of an e-nose, an e-tongue and an e-eye for the characterisation of olive oils with different degree of bitterness

(2010) C. Apetrei et al.   ANALYTICA CHIMICA ACTA

Geographical origin identification of pure Sri Lanka tea infusions with electronic nose, electronic tongue and sensory profile analysis

(2010) Zoltán Kovács et al.   JOURNAL OF CHEMOMETRICS

Sensory Characteristics and Consumer Acceptability of Fermented Soybean Paste (Doenjang)

(2010) H.G. Kim et al.   JOURNAL OF FOOD SCIENCE

Threshold detection of aromatic compounds in wine with an electronic nose and a human sensory panel

(2009) José Pedro Santos et al.   TALANTA

Comparison of volatile components in fermented soybean pastes using simultaneous distillation and extraction (SDE) with sensory characterisation

(2008) S LEE et al.   FOOD CHEMISTRY

Identification of different alcoholic beverages by electronic nose coupled to GC

(2008) J RAGAZZOSANCHEZ et al.   SENSORS AND ACTUATORS B-CHEMICAL