Electronic Tongue as an Objective Evaluation Method for Taste Profile of Pomegranate Juice in Comparison with Sensory Panel and Chemical Analysis

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

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

Objective Evaluation of Astringent and Umami Taste Intensities of Matcha using a Taste Sensor System

(2014) Tomomi UJIHARA et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Efficacy of Monitoring the Sensory Taste Characteristics in Pomegranate Juice with Electronic Tongue and Chemical Measurements

(2014) Karen L. Bett-Garber et al.   JOURNAL OF FOOD QUALITY

Effect of cultivation line and peeling on food composition, taste characteristic, aroma profile, and antioxidant activity of Shiikuwasha (Citrus depressaHayata) juice

(2014) Yonathan Asikin et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of fruit maturity and growing location on the postharvest contents of flavonoids, phenolic acids, vitamin C and antioxidant activity of pomegranate juice (cv. Wonderful)

(2014) Rebogile R. Mphahlele et al.   SCIENTIA HORTICULTURAE

Correlation of sensory bitterness in dairy protein hydrolysates: Comparison of prediction models built using sensory, chromatographic and electronic tongue data

(2014) J. Newman et al.   TALANTA

Electronic tongue-based discrimination of Korean rice wines (makgeolli) including prediction of sensory evaluation and instrumental measurements

(2013) Bo-Sik Kang et al.   FOOD CHEMISTRY

Objective evaluation methods for the bitter and astringent taste intensities of black and oolong teas by a taste sensor

(2013) Nobuyuki Hayashi et al.   FOOD RESEARCH INTERNATIONAL

Genetic diversity and sensory preference in pomegranate fruits

(2013) Lina Mayuoni-Kirshenbaum et al.   Fruits

Electronic Tongues–A Review

(2013) Yusuke Tahara et al.   IEEE SENSORS JOURNAL

Changes in sensory quality and aroma volatile composition during prolonged storage of ‘Wonderful’ pomegranate fruit

(2013) Lina Mayuoni-Kirshinbaum et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Harvest Discrimination of Pomegranate Fruit: Postharvest Quality Changes and Relationships between Instrumental and Sensory Attributes during Shelf Life

(2013) Olaniyi Amos Fawole et al.   JOURNAL OF FOOD SCIENCE

The flavor of pomegranate fruit: a review

(2013) Lina Mayuoni-Kirshinbaum et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Pomegranate as a Functional Food and Nutraceutical Source

(2012) Suzanne D. Johanningsmeier et al.   Annual Review of Food Science and Technology

Instrumental and sensory aroma profile of pomegranate juices from the USA: differences between fresh and commercial juice

(2011) L. Vázquez-Araújo et al.   FLAVOUR AND FRAGRANCE JOURNAL

Quantitative determination of major polyphenol constituents in pomegranate products

(2011) Wenjuan Qu et al.   FOOD CHEMISTRY

Review: Highlights in recent applications of electronic tongues in food analysis

(2010) Laura Escuder-Gilabert et al.   ANALYTICA CHIMICA ACTA

Pomegranate and its Many Functional Components as Related to Human Health: A Review

(2010) M. Viuda-Martos et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Discrimination and characterisation of three cultivars of Perilla frutescens by means of sensory descriptors and electronic nose and tongue analysis

(2010) M. Laureati et al.   FOOD RESEARCH INTERNATIONAL

Taste sensing systems (electronic tongues) for pharmaceutical applications

(2010) Katharina Woertz et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Color, Sugars and Organic Acids Composition in Aril Juices and Peel Homogenates Prepared from Different Pomegranate Accessions

(2010) Mery Dafny-Yalin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

DEVELOPMENT AND APPLICATION OF A LEXICON TO DESCRIBE THE FLAVOR OF POMEGRANATE JUICE

(2010) K. KOPPEL et al.   JOURNAL OF SENSORY STUDIES

Advanced Taste Sensors Based on Artificial Lipids with Global Selectivity to Basic Taste Qualities and High Correlation to Sensory Scores

(2010) Yoshikazu Kobayashi et al.   SENSORS

Antioxidant activity and total phenolic, organic acid and sugar content in commercial pomegranate juices

(2009) Filiz Tezcan et al.   FOOD CHEMISTRY

Evaluation of the Umami Taste Intensity of Green Tea by a Taste Sensor

(2008) Nobuyuki Hayashi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY