Characterization of selected Chinese soybean paste based on flavor profiles using HS-SPME-GC/MS, E-nose and E-tongue combined with chemometrics

Dynamic monitoring oxidation process of nut oils through Raman technology combined with PLSR and RF-PLSR model

(2021) Cheng Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Rapid prediction method of α-Glycosidase inhibitory activity of Coreopsis tinctoria extract from different habitats by near infrared spectroscopy

(2021) Xiaogang He et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Accelerating aroma formation of raw soy sauce using low intensity sonication

(2020) Xianli Gao et al.   FOOD CHEMISTRY

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

(2019) Chunxia Dai et al.   JOURNAL OF FOOD PROCESS ENGINEERING

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

Combination of spectra and image information of hyperspectral imaging data for fast prediction of lipid oxidation attributes in pork meat

(2019) Joshua H. Aheto et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Metabolomic study of the soybean pastes fermented by the single species Penicillium glabrum GQ1-3 and Aspergillus oryzae HGPA20

(2019) Xiaodong Sun et al.   FOOD CHEMISTRY

Characterization and comparison of metaproteomes in traditional and commercial dajiang, a fermented soybean paste in northeast China

(2019) Mengxi Xie et al.   FOOD CHEMISTRY

Dynamic characteristics of dough during the fermentation process of Chinese steamed bread

(2019) Xianhui Chang et al.   FOOD CHEMISTRY

Defining gu-soo perception in Doenjang (fermented soybean paste) using consumer tests with limited sensory modality and instrumental analysis

(2018) Mina K. Kim et al.   FOOD CHEMISTRY

Associations between food neophobia and responsiveness to “warning” chemosensory sensations in food products in a large population sample

(2018) M. Laureati et al.   FOOD QUALITY AND PREFERENCE

Analyses of microbial community of naturally homemade soybean pastes in Liaoning Province of China by Illumina Miseq Sequencing

(2018) Xiaodong Sun 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

An integrated metagenomic/metaproteomic investigation of microbiota in dajiang-meju, a traditional fermented soybean product in Northeast China

(2018) Mengxi Xie et al.   FOOD RESEARCH INTERNATIONAL

Identification of Fake Green Tea by Sensory Assessment and Electronic Tongue

(2015) Yanjie Li et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

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

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

Evaluation of the aroma quality of Chinese traditional soy paste during storage based on principal component analysis

(2013) Xingyun Peng et al.   FOOD CHEMISTRY

Comparison of Fermented Soybean Paste (Doenjang) Prepared by Different Methods Based on Profiling of Volatile Compounds

(2011) Ye-Jin Jo et al.   JOURNAL OF FOOD SCIENCE

Comparison of aroma compounds in naturally fermented and inoculated Chinese soybean pastes by GC-MS and GC-Olfactometry analysis

(2010) Jianxin Zhao et al.   FOOD CONTROL