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

The effect of cryogenic grinding and hammer milling on the flavour quality of ground pepper (Piper nigrum L.)

(2013) Hong Liu et al.   FOOD CHEMISTRY

Feasibility of an electronic nose to differentiate commercial Spanish wines elaborated from the same grape variety

(2013) María de las Nieves López de Lerma et al.   FOOD RESEARCH INTERNATIONAL

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

Electronic nose and GC–MS analysis of volatile compounds in Tuber magnatum Pico: Evaluation of different storage conditions

(2012) G. Pennazza et al.   FOOD CHEMISTRY

Application of electronic nose in Chinese spirits quality control and flavour assessment

(2012) Ming Liu et al.   FOOD CONTROL

Sensory Characteristics and Consumer Acceptability of Beef Stock Containing the Glutathione-Xylose Maillard Reaction Product and/or Monosodium Glutamate

(2012) Jae-Hee Hong et al.   JOURNAL OF FOOD SCIENCE

Rapid discrimination of Chinese red ginseng and Korean ginseng using an electronic nose coupled with chemometrics

(2012) Shan Li et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

Influence of various traditional seasonings on beef flavor: United States, Spanish, and Argentinian practices

(2012) L. Vázquez-Araújo et al.   MEAT SCIENCE

Discrimination of different types damage of rice plants by electronic nose

(2011) Bo Zhou et al.   BIOSYSTEMS ENGINEERING

Classification of Pecorino cheeses using electronic nose combined with artificial neural network and comparison with GC–MS analysis of volatile compounds

(2011) C. Cevoli et al.   FOOD CHEMISTRY

Reduction of Campylobacter jejuni counts on chicken meat treated with different seasonings

(2011) Manuel González et al.   FOOD CONTROL

Flavour of natural and roasted Turkish hazelnut varieties (Corylus avellana L.) by descriptive sensory analysis, electronic nose and chemometrics

(2011) Cesarettin Alasalvar et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Addition of garlic or onion before irradiation on lipid oxidation, volatiles and sensory characteristics of cooked ground beef

(2011) Han Sul Yang et al.   MEAT SCIENCE

Prediction of total viable counts on chilled pork using an electronic nose combined with support vector machine

(2011) Danfeng Wang et al.   MEAT SCIENCE

Analysis of volatile compounds of Mesona Blumes gum/rice extrudates via GC–MS and electronic nose

(2011) Tao Feng et al.   SENSORS AND ACTUATORS B-CHEMICAL

Comparable increases in energy, protein and fat intakes following the addition of seasonings and sauces to an older person's meal

(2010) Rachael L. Best et al.   APPETITE

Determination of cobalt and manganese in food seasonings by flame atomic absorption spectrometry after preconcentration with 2-hydroxyacetophenone-functionalized polyurethane foam

(2010) Valfredo Azevedo Lemos et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Correlating chemical parameters of controlled oxidation tallow to gas chromatography–mass spectrometry profiles and e-nose responses using partial least squares regression analysis

(2010) Shiqing Song et al.   SENSORS AND ACTUATORS B-CHEMICAL

Application of the electronic nose to the identification of different milk flavorings

(2009) Bei Wang et al.   FOOD RESEARCH INTERNATIONAL

Off-flavours detection in alcoholic beverages by electronic nose coupled to GC

(2009) J.A. Ragazzo-Sanchez et al.   SENSORS AND ACTUATORS B-CHEMICAL

Monitoring of warmed-over flavour in pork using the electronic nose – correlation to sensory attributes and secondary lipid oxidation products

(2008) Kaja Tikk et al.   MEAT SCIENCE

The aroma development during storage of Castlebrite apricots as evaluated by gas chromatography, electronic nose, and sensory analysis

(2008) B.G. Defilippi et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Evaluation of peach quality indices using an electronic nose by MLR, QPST and BP network

(2008) H ZHANG et al.   SENSORS AND ACTUATORS B-CHEMICAL

Quality grade identification of green tea using E-nose by CA and ANN

(2007) Huichun Yu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY