Comparison of an Electronic Nose Based on Ultrafast Gas Chromatography, Comprehensive Two-Dimensional Gas Chromatography, and Sensory Evaluation for an Analysis of Type of Whisky

Qualitative characteristics and comparison of volatile fraction of vodkas made from different botanical materials by comprehensive two-dimensional gas chromatography and the electronic nose based on the technology of ultra-fast gas chromatography

(2016) Paulina Wiśniewska et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Food Analysis Using Artificial Senses

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

Whisky analysis by electrospray ionization-Fourier transform mass spectrometry

(2012) Jerusa S. Garcia et al.   FOOD RESEARCH INTERNATIONAL

Identifying the production region of single-malt Scotch whiskies using optical spectroscopy and pattern recognition techniques

(2012) Anna Grazia Mignani et al.   SENSORS AND ACTUATORS B-CHEMICAL

Near infrared spectroscopic analysis of single malt Scotch whisky on an optofluidic chip

(2011) Praveen C. Ashok et al.   OPTICS EXPRESS

Gas chromatography carbon isotope ratio mass spectrometry applied to the detection of neutral alcohol in Scotch whisky: an internal reference approach

(2008) C RHODES et al.   FOOD CHEMISTRY