Collaborative Analysis on the Marked Ages of Rice Wines by Electronic Tongue and Nose based on Different Feature Data Sets

Ripeness Prediction of Postharvest Kiwifruit Using a MOS E-Nose Combined with Chemometrics

(2019) Dongdong Du et al.   SENSORS

Organoleptic Analysis of Drinking Water Using an Electronic Tongue Based on Electrochemical Microsensors

(2019) Manuel Gutiérrez-Capitán et al.   SENSORS

Freshness Evaluation of Three Kinds of Meats Based on the Electronic Nose

(2019) Jun Chen et al.   SENSORS

Characterization of the Key Aroma Compounds in Aged Chinese Rice Wine by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies

(2019) Shuang Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Open Database for Accurate Upper-Limb Intent Detection Using Electromyography and Reliable Extreme Learning Machines

(2019) Vinicius Cene et al.   SENSORS

Wine quality rapid detection using a compact electronic nose system: Application focused on spoilage thresholds by acetic acid

(2019) Juan C. Rodriguez Gamboa et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Meat and Fish Freshness Assessment by a Portable and Simplified Electronic Nose System (Mastersense)

(2019) Grassi et al.   SENSORS

An Aeromagnetic Compensation Method Based on a Multimodel for Mitigating Multicollinearity

(2019) Guanyi Zhao et al.   SENSORS

The qualitative and quantitative assessment of tea quality based on E-nose, E-tongue and E-eye combined with chemometrics

(2019) Min Xu et al.   FOOD CHEMISTRY

Carbon-Based Nanomaterials for Plasmonic Sensors: A Review

(2019) Banshi D. Gupta et al.   SENSORS

Multi-Sensor Fusion for Activity Recognition—A Survey

(2019) Antonio A. Aguileta et al.   SENSORS

Response modeling of single SnO2 nanowire gas sensors

(2019) Mohammad Zhian Asadzadeh et al.   SENSORS AND ACTUATORS B-CHEMICAL

Aging of Malbec wines from Mendoza and California: Evolution of phenolic and elemental composition

(2018) Federico M. Agazzi et al.   FOOD CHEMISTRY

Screening of Mangifera indica L. functional content using PCA and neural networks (ANN)

(2018) Maria Celeste da Silva Sauthier et al.   FOOD CHEMISTRY

Monitoring honey adulteration with sugar syrups using an automatic pulse voltammetric electronic tongue

(2018) Lara Sobrino-Gregorio et al.   FOOD CONTROL

Biogenic amines and other polar compounds in long aged oxidized Vernaccia di Oristano white wines

(2018) Carlo Ignazio Giovanni Tuberoso et al.   FOOD RESEARCH INTERNATIONAL

Production and characterization of a β-glucosidase from Issatchenkia terricola and its use for hydrolysis of aromatic precursors in Cabernet Sauvignon wine

(2018) Stefani de Ovalle et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Rum classification using fingerprinting analysis of volatile fraction by headspace solid phase microextraction coupled to gas chromatography-mass spectrometry

(2018) José Raúl Belmonte-Sánchez et al.   TALANTA

Electrochemical immunosensor based on chitosan/conductive carbon black composite modified disposable ITO electrode: An analytical platform for p53 detection

(2018) Elif Burcu Aydın et al.   BIOSENSORS & BIOELECTRONICS

Cheeses Made from Raw and Pasteurized Cow’s Milk Analysed by an Electronic Nose and an Electronic Tongue

(2018) Nuno Valente et al.   SENSORS

Recent Advances in Multifunctional Sensing Technology on a Perspective of Multi-Sensor System: A Review

(2018) Bansari Deb Majumder et al.   IEEE SENSORS JOURNAL

Effects of boiling, ultra-high temperature and high hydrostatic pressure on free amino acids, flavor characteristics and sensory profiles in Chinese rice wine

(2018) Yijin Yang et al.   FOOD CHEMISTRY

Rapid detection of authenticity and adulteration of cold pressed black cumin seed oil: A comparative study of ATR–FTIR spectroscopy and synchronous fluorescence with multivariate data analysis

(2018) Fatma Nur Arslan et al.   FOOD CONTROL

Consumer preferences for different red wine styles and repeated exposure effects

(2018) Sophie Tempere et al.   FOOD QUALITY AND PREFERENCE

Estimation of energy substitution effect in China's machinery industry--based on the corrected formula for elasticity of substitution

(2017) Boqiang Lin et al.   ENERGY

The prediction of food additives in the fruit juice based on electronic nose with chemometrics

(2017) Shanshan Qiu et al.   FOOD CHEMISTRY

Evaluation of antioxidant capacity and flavor profile change of pomegranate wine during fermentation and aging process

(2017) Yongli Lan et al.   FOOD CHEMISTRY

Fast and Orthogonal Locality Preserving Projections for Dimensionality Reduction

(2017) Rong Wang et al.   IEEE TRANSACTIONS ON IMAGE PROCESSING

Simultaneous determination of ethyl carbamate and urea in Korean rice wine by ultra-performance liquid chromatography coupled with mass spectrometric detection

(2017) Gyeong-hweon Lee et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Fusion of electronic nose, electronic tongue and computer vision for animal source food authentication and quality assessment – A review

(2017) Ambra Rita Di Rosa et al.   JOURNAL OF FOOD ENGINEERING

The mechanism about the resistant dextrin improving sensorial quality of rice wine and red wine

(2017) Ying Zhang et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

A novel framework for analyzing MOS E-nose data based on voting theory: Application to evaluate the internal quality of Chinese pecans

(2017) Shui Jiang et al.   SENSORS AND ACTUATORS B-CHEMICAL

Electrochemistry applied to the analysis of wine: A mini-review

(2016) Paul A. Kilmartin   ELECTROCHEMISTRY COMMUNICATIONS

Electronic Nose as a Tool for Monitoring the Authenticity of Food. A Review

(2016) Anna Gliszczyńska-Świgło et al.   Food Analytical Methods

Development of a simple, sensitive and inexpensive ion-pairing cloud point extraction approach for the determination of trace inorganic arsenic species in spring water, beverage and rice samples by UV–Vis spectrophotometry

(2015) Ramazan Gürkan et al.   FOOD CHEMISTRY

Use of Electronic Nose and Tongue to Track Freshness of Cherry Tomatoes Squeezed for Juice Consumption: Comparison of Different Sensor Fusion Approaches

(2014) Xuezhen Hong et al.   Food and Bioprocess Technology

Application of Gas Chromatography-Based Electronic Nose for Classification of Chinese Rice Wine by Wine Age

(2013) Haiyan Yu et al.   Food Analytical Methods

E-Nose and e-Tongue combination for improved recognition of fruit juice samples

(2013) Z. Haddi et al.   FOOD CHEMISTRY

Classification of rice wine according to different marked ages using a portable multi-electrode electronic tongue coupled with multivariate analysis

(2012) Qin Ouyang et al.   FOOD RESEARCH INTERNATIONAL

LIBSVM

(2012) Chih-Chung Chang et al.   ACM Transactions on Intelligent Systems and Technology