Assessment of Beer Quality Based on a Robotic Pourer, Computer Vision, and Machine Learning Algorithms Using Commercial Beers

Analysis of thermochromic label elements and colour transitions using sensory acceptability and eye tracking techniques

(2018) Damir Dennis Torrico et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Development of a robotic and computer vision method to assess foam quality in sparkling wines

(2017) Bruna C. Condé et al.   FOOD CONTROL

Assessment of beer quality based on foamability and chemical composition using computer vision algorithms, near infrared spectroscopy and machine learning algorithms

(2017) Claudia Gonzalez Viejo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Development of a robotic pourer constructed with ubiquitous materials, open hardware and sensors to assess beer foam quality using computer vision and pattern recognition algorithms: RoboBEER

(2016) Claudia Gonzalez Viejo et al.   FOOD RESEARCH INTERNATIONAL

Evaluation of Data Aggregation in Polarized Sensory Positioning

(2015) Lucía Antúnez et al.   JOURNAL OF SENSORY STUDIES

Predicting acetic acid content in the final beer using neural networks and support vector machine

(2013) Yanqing Zhang et al.   JOURNAL OF THE INSTITUTE OF BREWING

On the Origin of Free and Bound Staling Aldehydes in Beer

(2012) Jeroen J. Baert et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

125th Anniversary Review: The Non-Biological Instability of Beer

(2012) Charles W. Bamforth   JOURNAL OF THE INSTITUTE OF BREWING

Comparison of artificial neural network (ANN) and partial least squares (PLS) regression models for predicting respiratory ventilation: an exploratory study

(2011) Ming-I Brandon Lin et al.   EUROPEAN JOURNAL OF APPLIED PHYSIOLOGY

Recognition of beer brand based on multivariate analysis of volatile fingerprint

(2010) Tomas Cajka et al.   JOURNAL OF CHROMATOGRAPHY A

The Influence of Barley Malt Protein Modification on Beer Foam Stability and Their Relationship to the Barley Dimeric α-Amylase Inhibitor-I (BDAI-I) as a Possible Foam-Promoting Protein

(2008) Yoshihiro Okada et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY