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Non-destructive evaluation of pork freshness using a portable electronic nose (E-nose) based on a colorimetric sensor array
Non-destructive evaluation of pork freshness using a portable electronic nose (E-nose) based on a colorimetric sensor array
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Non-destructive evaluation of pork freshness using a portable electronic nose (E-nose) based on a colorimetric sensor array

Li, Huanhuan ; Chen, Quansheng ; Zhao, Jiewen ; Ouyang, Qin

Analytical methods, 2014-08, Vol.6 (16), p.6271-6277 [Periódico revisado por pares]

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2
Quantifying of total volatile basic nitrogen (TVB-N) content in chicken using a colorimetric sensor array and nonlinear regression tool
Quantifying of total volatile basic nitrogen (TVB-N) content in chicken using a colorimetric sensor array and nonlinear regression tool
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Quantifying of total volatile basic nitrogen (TVB-N) content in chicken using a colorimetric sensor array and nonlinear regression tool

Urmila, Khulal ; Li, Huanhuan ; Chen, Quansheng ; Hui, Zhe ; Zhao, Jiewen

Analytical methods, 2015-01, Vol.7 (13), p.5682-5688 [Periódico revisado por pares]

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3
Nondestructive measurement of total volatile basic nitrogen (TVB-N) content in salted pork in jelly using a hyperspectral imaging technique combined with efficient hypercube processing algorithms
Nondestructive measurement of total volatile basic nitrogen (TVB-N) content in salted pork in jelly using a hyperspectral imaging technique combined with efficient hypercube processing algorithms
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Nondestructive measurement of total volatile basic nitrogen (TVB-N) content in salted pork in jelly using a hyperspectral imaging technique combined with efficient hypercube processing algorithms

Chen, Quansheng ; Zhang, Yanhua ; Zhao, Jiewen ; Hui, Zhe

Analytical methods, 2013-01, Vol.5 (22), p.6382-6388 [Periódico revisado por pares]

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4
Simultaneous multi-component analysis of pork meat during bacterial spoiling process by FT-NIR evaluated with a non-linear algorithm
Simultaneous multi-component analysis of pork meat during bacterial spoiling process by FT-NIR evaluated with a non-linear algorithm
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Simultaneous multi-component analysis of pork meat during bacterial spoiling process by FT-NIR evaluated with a non-linear algorithm

Huang, Lin ; Zhao, Jiewen ; Zhang, Yanhua ; Chen, Quansheng

Analytical methods, 2012-11, Vol.4 (11), p.3816 [Periódico revisado por pares]

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5
Rapid measurement of antioxidant activity in dark soy sauce by NIR spectroscopy combined with spectral intervals selection and nonlinear regression tools
Rapid measurement of antioxidant activity in dark soy sauce by NIR spectroscopy combined with spectral intervals selection and nonlinear regression tools
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Rapid measurement of antioxidant activity in dark soy sauce by NIR spectroscopy combined with spectral intervals selection and nonlinear regression tools

Ouyang, Qin ; Zhao, Jiewen ; Chen, Quansheng ; Lin, Hao ; Sun, Zongbao

Analytical methods, 2012-04, Vol.4 (4), p.940 [Periódico revisado por pares]

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6
Classification of vinegar with different marked ages using olfactory sensors and gustatory sensors
Classification of vinegar with different marked ages using olfactory sensors and gustatory sensors
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Classification of vinegar with different marked ages using olfactory sensors and gustatory sensors

Chen, Quansheng ; Sun, Cuicui ; Ouyang, Qin ; Liu, Aiping ; Li, Huanhuan ; Zhao, Jiewen

Analytical methods, 2014-01, Vol.6 (24), p.9783-9790 [Periódico revisado por pares]

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7
The qualitative and quantitative analysis of aromatic vinegar produced during different seasons by near infrared spectroscopy
The qualitative and quantitative analysis of aromatic vinegar produced during different seasons by near infrared spectroscopy
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The qualitative and quantitative analysis of aromatic vinegar produced during different seasons by near infrared spectroscopy

Guan, Binbin ; Zhao, Jiewen ; Jin, Hongjuan ; Lin, Hao

Analytical methods, 2014-01, Vol.6 (24), p.9634-9642 [Periódico revisado por pares]

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8
Analysis of volatile organic compounds from Chinese vinegar substrate during solid-state fermentation using a colorimetric sensor array
Analysis of volatile organic compounds from Chinese vinegar substrate during solid-state fermentation using a colorimetric sensor array
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Analysis of volatile organic compounds from Chinese vinegar substrate during solid-state fermentation using a colorimetric sensor array

Guan, Binbin ; Zhao, Jiewen ; Cai, Mingjing ; Lin, Hao ; Yao, Liya ; Sun, Leliu

Analytical methods, 2014-01, Vol.6 (23), p.9383-9391 [Periódico revisado por pares]

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