Geographical provenience differentiation and adulteration detection of cumin by means of electronic sensing systems and SPME-GC-MS in combination with different chemometric approaches

E-nose application to food industry production

(2016) Jose Chilo et al.   IEEE INSTRUMENTATION & MEASUREMENT MAGAZINE

Using sensor and spectral analysis to classify botanical origin and determine adulteration of raw honey

(2016) Zhilin Gan et al.   JOURNAL OF FOOD ENGINEERING

Application of electrochemical sensors and sensor matrixes for measurement of odorous chemical compounds

(2016) Jacek Gebicki   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Classification of Rice by Combining Electronic Tongue and Nose

(2014) Lin Lu et al.   Food Analytical Methods

Early detection and classification of pathogenic fungal disease in post-harvest strawberry fruit by electronic nose and gas chromatography–mass spectrometry

(2014) Leiqing Pan et al.   FOOD RESEARCH INTERNATIONAL

Food Analysis Using Artificial Senses

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

Aging time and brand determination of pasteurized milk using a multisensor e-nose combined with a voltammetric e-tongue

(2014) Madiha Bougrini et al.   Materials Science & Engineering C-Materials for Biological Applications

Electronic nose and tongue combination for improved classification of Moroccan virgin olive oil profiles

(2013) Z. Haddi et al.   FOOD RESEARCH INTERNATIONAL

Characterization of Aroma Active Compounds of Cumin (Cuminum cyminumL.) by GC-MS, E-Nose, and Sensory Techniques

(2013) Ramasamy Ravi et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Dyeing of cotton fabric withCuminum cyminumL. as a natural dye and its comparison with synthetic dye

(2013) Priti B. Tayade et al.   JOURNAL OF THE TEXTILE INSTITUTE

Instrumental and multivariate statistical analyses for the characterisation of the geographical origin of Apulian virgin olive oils

(2012) F. Longobardi et al.   FOOD CHEMISTRY

Multigas sensors for the quality control of spice mixtures

(2012) Ulrich Banach et al.   FOOD CONTROL

Selecting apple cultivars for use in ready-to-eat desserts based on multivariate analyses of physico-chemical properties

(2012) Derek F. Keenan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparison of random forest, support vector machine and back propagation neural network for electronic tongue data classification: Application to the recognition of orange beverage and Chinese vinegar

(2012) Miao Liu et al.   SENSORS AND ACTUATORS B-CHEMICAL

Characterisation of aroma active compounds of Spanish saffron by gas chromatography–olfactometry: Quantitative evaluation of the most relevant aromatic compounds

(2011) Laura Culleré et al.   FOOD CHEMISTRY

Classification and fingerprinting of kiwi and pomelo fruits by multivariate analysis of chromatographic and spectroscopic data

(2011) Costel Sârbu et al.   FOOD CHEMISTRY

Headspace solid-phase microextraction analysis of volatile compounds from spice essential oils in dry flavourings

(2011) Yamilka Sánchez-Cabrera et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Electronic Noses and Tongues: Applications for the Food and Pharmaceutical Industries

(2011) Elizabeth A. Baldwin et al.   SENSORS

Chemical composition and biological activities of Tunisian Cuminum cyminum L. essential oil: A high effectiveness against Vibrio spp. strains

(2010) Hafedh Hajlaoui et al.   FOOD AND CHEMICAL TOXICOLOGY

Changes in saffron volatile profile according to its storage time

(2010) Luana Maggi et al.   FOOD RESEARCH INTERNATIONAL

Dynamics of volatile and non-volatile compounds in cocoa (Theobroma cacao L.) during fermentation and drying processes using principal components analysis

(2010) J. Rodriguez-Campos et al.   FOOD RESEARCH INTERNATIONAL

Biomimetic-based odor and taste sensing systems to food quality and safety characterization: An overview on basic principles and recent achievements

(2010) Mahdi Ghasemi-Varnamkhasti et al.   JOURNAL OF FOOD ENGINEERING

Odor Active Compounds Content in Spices and Their Microencapsulated Powders Measured by SPME

(2010) Elżbieta Wojtowicz et al.   JOURNAL OF FOOD SCIENCE

Monitoring storage time and quality attribute of egg based on electronic nose

(2009) Wang Yongwei et al.   ANALYTICA CHIMICA ACTA

Phytochemical composition of the essential oils from three Apiaceae species and their antibacterial effects on food-borne pathogens

(2009) F. Oroojalian et al.   FOOD CHEMISTRY

Use of direct headspace-mass spectrometry coupled with chemometrics to predict aroma properties in Australian Riesling wine

(2007) Daniel Cozzolino et al.   ANALYTICA CHIMICA ACTA

An overview of analytical methods for determining the geographical origin of food products

(2007) Dion M.A.M. Luykx et al.   FOOD CHEMISTRY

Effects of moisture content, seed size, loading rate and seed orientation on force and energy required for fracturing cumin seed (Cuminum cyminum Linn.) under quasi-static loading

(2007) M.H. Saiedirad et al.   JOURNAL OF FOOD ENGINEERING