A novel data fusion strategy based on multiple intelligent sensory technologies and its application in the quality evaluation of Jinhua dry-cured hams

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

(2020) Huihui Zhang et al.   SENSORS

The effect of various salinity levels on metabolomic profiles, antioxidant capacities and sensory attributes of doenjang, a fermented soybean paste

(2020) Sang Sook Kim et al.   FOOD CHEMISTRY

Rapid and nondestructive monitoring for the quality of Jinhua dry‐cured ham using hyperspectral imaging and chromometer

(2020) Chendie Ni et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Classification for Penicillium expansum Spoilage and Defect in Apples by Electronic Nose Combined with Chemometrics

(2020) Zhiming Guo et al.   SENSORS

Gas sensors for volatile compounds analysis in muscle foods: A review

(2020) Shui Jiang et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Insights into the evolution of myosin light chain isoforms and its effect on sensory defects of dry-cured ham

(2020) Chang-Yu Zhou et al.   FOOD CHEMISTRY

Characterization of Jinhua ham aroma profiles in specific to aging time by gas chromatography-ion mobility spectrometry (GC-IMS)

(2020) Dengyong Liu et al.   MEAT SCIENCE

Quality indices and sensory attributes of beef from steers offered grass silage and a concentrate supplemented with dried citrus pulp

(2020) Saheed A. Salami et al.   MEAT SCIENCE

Application of non-invasive technologies in dry-cured ham: An overview

(2019) Cristina Pérez-Santaescolástica et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The Changes of the Volatile Compounds Derived from Lipid Oxidation of Boneless Dry‐Cured Hams During Processing

(2019) Jian Zhang et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

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

A novel multi-odour identification by electronic nose using non-parametric modelling-based feature extraction and time-series classification

(2019) Taoping Liu et al.   SENSORS AND ACTUATORS B-CHEMICAL

Comparing the proteomic profile of proteins and the sensory characteristics in Jinhua ham with different processing procedures

(2019) Chang-Yu Zhou et al.   FOOD CONTROL

Sensory properties and metabolomic profiles of dry-cured ham during the ripening process

(2019) Masahiro Sugimoto et al.   FOOD RESEARCH INTERNATIONAL

Analysis of protein profiles and peptides during in vitro gastrointestinal digestion of four Chinese dry-cured hams

(2019) Shui Jiang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Variations in meat colour due to factors other than myoglobin chemistry; a synthesis of recent findings (invited review)

(2019) Peter P. Purslow et al.   MEAT SCIENCE

Characterization of physical properties and electronic sensory analyses of citrus oil-based nanoemulsions

(2018) Ying Yang et al.   FOOD RESEARCH INTERNATIONAL

Rapid identification of tea quality by E-nose and computer vision combining with a synergetic data fusion strategy

(2018) Min Xu et al.   JOURNAL OF FOOD ENGINEERING

Analysis of volatile compounds in Chinese dry-cured hams by comprehensive two-dimensional gas chromatography with high-resolution time-of-flight mass spectrometry

(2018) Wenli Wang et al.   MEAT SCIENCE

Affective value, intensity and quality of liquid tastants/food discernment in the human brain: An activation likelihood estimation meta-analysis

(2018) Andy Wai Kan Yeung et al.   NEUROIMAGE

E-nose, e-tongue and e-eye for edible olive oil characterization and shelf life assessment: A powerful data fusion approach

(2018) Susanna Buratti et al.   TALANTA

Data fusion of electronic eye and electronic tongue signals to monitor grape ripening

(2018) Giorgia Orlandi et al.   TALANTA

Quality tracing of peanuts using an array of metal-oxide based gas sensors combined with chemometrics methods

(2017) Min Xu et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

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

Qualitative and quantitative analysis of fatty acid profiles of Chinese pecans (Carya cathayensis) during storage using an electronic nose combined with chemometric methods

(2017) Shui Jiang et al.   RSC Advances

Effect of microwave air spouted drying arranged in two and three-stages on the drying uniformity and quality of dehydrated carrot cubes

(2016) Jiapeng Huang et al.   JOURNAL OF FOOD ENGINEERING

Internal quality detection of Chinese pecans (Carya cathayensis) during storage using electronic nose responses combined with physicochemical methods

(2016) Shui Jiang et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Application of Sensory Evaluation, HS-SPME GC-MS, E-Nose, and E-Tongue for Quality Detection in Citrus Fruits

(2015) Shanshan Qiu et al.   JOURNAL OF FOOD SCIENCE

Qualification and quantisation of processed strawberry juice based on electronic nose and tongue

(2015) Shanshan Qiu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Consumer preference, behavior and perception about meat and meat products: An overview

(2014) Maria Font-i-Furnols et al.   MEAT SCIENCE

Multi-objective optimization of cutting parameters in sculptured parts machining based on neural network

(2013) Li Li et al.   JOURNAL OF INTELLIGENT MANUFACTURING

Sensory profiling, the blurred line between sensory and consumer science. A review of novel methods for product characterization

(2012) Paula Varela et al.   FOOD RESEARCH INTERNATIONAL

Improving gas identification accuracy of a temperature-modulated gas sensor using an ensemble of classifiers

(2012) Amir Amini et al.   SENSORS AND ACTUATORS B-CHEMICAL

Discrimination of green tea quality using the electronic nose technique and the human panel test, comparison of linear and nonlinear classification tools

(2011) Quansheng Chen et al.   SENSORS AND ACTUATORS B-CHEMICAL

The first taste is always with the eyes: A meta-analysis on the neural correlates of processing visual food cues

(2010) L.N. van der Laan et al.   NEUROIMAGE