Physicochemical parameters combined flash GC e-nose and artificial neural network for quality and volatile characterization of vinegar with different brewing techniques

Identification of the raw and processed Crataegi Fructus based on the electronic nose coupled with chemometric methods

(2021) Chenghao Fei et al.   Scientific Reports

Characterization and Comparison of Aroma Profiles and Aroma-Active Compounds between Traditional and Modern Sichuan Vinegars by Molecular Sensory Science

(2020) Sam Al-Dalali et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of the key aroma compounds in aged Zhenjiang aromatic vinegar by gas chromatography-olfactometry-mass spectrometry, quantitative measurements, aroma recombination and omission experiments

(2020) Zhilei Zhou et al.   FOOD RESEARCH INTERNATIONAL

Using an electronic nose and volatilome analysis to differentiate sparkling wines obtained under different conditions of temperature, ageing time and yeast formats

(2020) Rafael Martínez-García et al.   FOOD CHEMISTRY

Simultaneous Analysis of the Stable Carbon Isotope Ratios of Acetoin and Acetic Acid by GC-C-IRMS for Adulteration Detection in Brewed Rice Vinegar Products

(2020) Chun-Jen Fang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Rapid analysis of Baijiu volatile compounds fingerprint for their aroma and regional origin authenticity assessment

(2020) Xi He et al.   FOOD CHEMISTRY

Building robust models for identification of adulteration in olive oil using FT-NIR, PLS-DA and variable selection

(2020) Laurence Souza Vieira et al.   FOOD CHEMISTRY

HS-GC-IMS with PCA to analyze volatile flavor compounds across different production stages of fermented soybean whey tofu

(2020) Yang Yang et al.   FOOD CHEMISTRY

Response surface methodology and artificial neural network approach for the optimization of ultrasound-assisted extraction of polyphenols from garlic

(2019) Andrija Ciric et al.   FOOD AND CHEMICAL TOXICOLOGY

Changes of Physicochemical, Bioactive Compounds and Antioxidant Capacity during the Brewing Process of Zhenjiang Aromatic Vinegar

(2019) Wenhui Duan et al.   MOLECULES

Characterization of the aroma profile and key odorants of the Spanish PDO wine vinegars

(2019) Rocío Ríos-Reina et al.   FOOD CHEMISTRY

Determining degree of roasting in cocoa beans by artificial neural network (ANN)-based electronic nose system and gas chromatography/mass spectrometry (GC/MS)

(2018) Juzhong Tan et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Varieties, production, composition and health benefits of vinegars: A review

(2017) Chin Wai Ho et al.   FOOD CHEMISTRY

Evaluation of the synergism among volatile compounds in Oolong tea infusion by odour threshold with sensory analysis and E-nose

(2017) JianCai Zhu et al.   FOOD CHEMISTRY

Determination of DPPH free radical scavenging activity: Application of artificial neural networks

(2016) Khalid Hamid Musa et al.   FOOD CHEMISTRY

Effect of hot air drying on volatile compounds of Flammulina velutipes detected by HS-SPME–GC–MS and electronic nose

(2016) Wenjian Yang et al.   FOOD CHEMISTRY

Aroma Constituents in Shanxi Aged Vinegar before and after Aging

(2016) Jingjing Liang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A critical review on the applications of artificial neural networks in winemaking technology

(2015) O. A. Moldes et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of thermal treatment on secondary structure and conformational change of mushroom polyphenol oxidase (PPO) as food quality related enzyme: A FTIR study

(2015) Hande Baltacıoğlu et al.   FOOD CHEMISTRY

Batch-to-batch uniformity of bacterial community succession and flavor formation in the fermentation of Zhenjiang aromatic vinegar

(2015) Zong-Min Wang et al.   FOOD MICROBIOLOGY

Effects of unprocessed versus vinegar-processed Schisandra chinensis on the activity and mRNA expression of CYP1A2, CYP2E1 and CYP3A4 enzymes in rats

(2013) Tao Su et al.   JOURNAL OF ETHNOPHARMACOLOGY

Rapid detecting total acid content and classifying different types of vinegar based on near infrared spectroscopy and least-squares support vector machine

(2012) Shi Ji-yong et al.   FOOD CHEMISTRY

Classification of Pecorino cheeses using electronic nose combined with artificial neural network and comparison with GC–MS analysis of volatile compounds

(2011) C. Cevoli et al.   FOOD CHEMISTRY

Vinegar classification based on feature extraction and selection from headspace solid-phase microextraction/gas chromatography volatile analyses: A feasibility study

(2008) C. Pizarro et al.   ANALYTICA CHIMICA ACTA

Molecular Size and Molecular Size Distribution Affecting Traditional Balsamic Vinegar Aging

(2008) Pasquale Massimiliano Falcone et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Solid-phase extraction method for determination of volatile compounds in traditional balsamic vinegar

(2008) Enrique Durán Guerrero et al.   JOURNAL OF SEPARATION SCIENCE

Determination of vinegar acidity by attenuated total reflectance infrared measurements through the use of second-order absorbance-pH matrices and parallel factor analysis

(2007) J. Moros et al.   TALANTA