Detection of submerged fermentation of Tremella aurantialba using data fusion of electronic nose and tongue

Evaluating quality of tomato during storage using fusion information of computer vision and electronic nose

(2018) Xing-yi Huang et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Differentiation of Chinese robusta coffees according to species, using a combined electronic nose and tongue, with the aid of chemometrics

(2017) Wenjiang Dong et al.   FOOD CHEMISTRY

Non-destructive detection for mold colonies in rice based on hyperspectra and GWO-SVR

(2017) Cong Sunli et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

A Framework for the Multi-Level Fusion of Electronic Nose and Electronic Tongue for Tea Quality Assessment

(2017) Ruicong Zhi et al.   SENSORS

Electronic noses and tongues to assess food authenticity and adulteration

(2016) Miguel Peris et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Data fusion methodologies for food and beverage authentication and quality assessment – A review

(2015) Eva Borràs et al.   ANALYTICA CHIMICA ACTA

Quantitative Analysis of Fish Microbiological Quality Using Electronic Tongue Coupled with Nonlinear Pattern Recognition Algorithms

(2015) Fangkai Han et al.   JOURNAL OF FOOD SAFETY

Simultaneous Measurement of Titratable Acidity and Fermentation Index in Cocoa Beans by Electronic Tongue Together with Linear and Non-linear Multivariate Technique

(2014) Xingyi Huang et al.   Food Analytical Methods

Nondestructive detection of fish freshness during its preservation by combining electronic nose and electronic tongue techniques in conjunction with chemometric analysis

(2013) Fangkai Han et al.   Analytical Methods

Detection of adulteration in cherry tomato juices based on electronic nose and tongue: Comparison of different data fusion approaches

(2013) Xuezhen Hong et al.   JOURNAL OF FOOD ENGINEERING

Towards reliable estimation of an “electronic tongue” predictive ability from PLS regression models in wine analysis

(2012) Dmitry Kirsanov et al.   TALANTA

Monitoring of alcoholic fermentation using near infrared and mid infrared spectroscopies combined with electronic nose and electronic tongue

(2011) S. Buratti et al.   ANALYTICA CHIMICA ACTA

Development of an HPLC method to analyze and prepare elsinochrome C and hypocrellin A in the submerged fermentation broth of Shiria sp. SUPER-H168

(2011) Mingming Hu et al.   BIOMEDICAL CHROMATOGRAPHY

Study on Classification of Soy Sauce by Electronic Tongue Technique Combined with Artificial Neural Network

(2011) Qin Ou-Yang et al.   JOURNAL OF FOOD 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

Identification of Saccharomyces cerevisiae strains for alcoholic fermentation by discriminant factorial analysis on electronic nose signals

(2010) Montserrat Calderon-Santoyo et al.   ELECTRONIC JOURNAL OF BIOTECHNOLOGY

Technique potential for classification of honey by electronic tongue

(2009) Zhenbo Wei et al.   JOURNAL OF FOOD ENGINEERING

Comparison of Metal Oxide-Based Electronic Nose and Mass Spectrometry-Based Electronic Nose for the Prediction of Red Wine Spoilage

(2008) Amalia Z. Berna et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

GC–MS methods for metabolic profiling of microbial fermentation products of dietary polyphenols in human and in vitro intervention studies

(2008) Christian H. Grün et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Evaluation of Aroma Generation of Lactococcus lactis with an Electronic Nose and Sensory Analysis

(2007) N. Gutiérrez-Méndez et al.   JOURNAL OF DAIRY SCIENCE