Improving the Performance of an Electronic Nose by Wine Aroma Training to Distinguish between Drip Coffee and Canned Coffee

Analysis of Cooked Flavor and Odorants Contributing to the Koku Taste of Seasoning Soy Sauce

(2013) Fumitaka Hayase et al.   JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI

Olfactory Receptor and Neural Pathway Responsible for Highly Selective Sensing of Musk Odors

(2013) Mika Shirasu et al.   NEURON

Detection of Aeromonas hydrophila in Liquid Media by Volatile Production Similarity Patterns, Using a FF-2A Electronic Nose

(2013) Kouki Fujioka et al.   SENSORS

Discrimination Method of the Volatiles from Fresh Mushrooms by an Electronic Nose Using a Trapping System and Statistical Standardization to Reduce Sensor Value Variation

(2013) Kouki Fujioka et al.   SENSORS

Objective Display and Discrimination of Floral Odors from Amorphophallus titanum, Bloomed on Different Dates and at Different Locations, Using an Electronic Nose

(2012) Kouki Fujioka et al.   SENSORS

Chemical Identity of a Rotting Animal-Like Odor Emitted from the Inflorescence of the Titan Arum (Amorphophallus titanum)

(2010) Mika SHIRASU et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Intensity prediction of typical aroma characters of cabernet sauvignon wine in Changli County (China)

(2010) Yongsheng Tao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Analysis of Freshly Brewed Espresso Using a Retronasal Aroma Simulator and Influence of Milk Addition

(2009) Masayuki AKIYAMA et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Odor Detection of Mixtures of Homologous Carboxylic Acids and Coffee Aroma Compounds by Humans

(2009) Toshio Miyazawa et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Combination of Real-Value Smell and Metaphor Expression Aids Yeast Detection

(2009) Kouki Fujioka et al.   PLoS One

Electronic Nose for Quality Control of Colombian Coffee through the Detection of Defects in “Cup Tests”

(2009) Juan Rodríguez et al.   SENSORS

The Impact of Subthreshold Carboxylic Acids on the Odor Intensity of Suprathreshold Flavor Compounds

(2008) Toshio Miyazawa et al.   Chemosensory Perception