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Nondestructive measurement of total volatile basic nitrogen (TVB-N) in pork meat by integrating near infrared spectroscopy, computer vision and electronic nose techniques
Nondestructive measurement of total volatile basic nitrogen (TVB-N) in pork meat by integrating near infrared spectroscopy, computer vision and electronic nose techniques
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Nondestructive measurement of total volatile basic nitrogen (TVB-N) in pork meat by integrating near infrared spectroscopy, computer vision and electronic nose techniques

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

Food chemistry, 2014-02, Vol.145, p.228-236 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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2
A novel strategy for discriminating different cultivation and screening odor and taste flavor compounds in Xinhui tangerine peel using E-nose, E-tongue, and chemometrics
A novel strategy for discriminating different cultivation and screening odor and taste flavor compounds in Xinhui tangerine peel using E-nose, E-tongue, and chemometrics
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A novel strategy for discriminating different cultivation and screening odor and taste flavor compounds in Xinhui tangerine peel using E-nose, E-tongue, and chemometrics

Li, Xinqi ; Yang, Yahui ; Zhu, Yitian ; Ben, Ailing ; Qi, Jin

Food chemistry, 2022-08, Vol.384, p.132519-132519, Article 132519 [Periódico revisado por pares]

England: Elsevier Ltd

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3
Rapid analysis of Baijiu volatile compounds fingerprint for their aroma and regional origin authenticity assessment
Rapid analysis of Baijiu volatile compounds fingerprint for their aroma and regional origin authenticity assessment
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Rapid analysis of Baijiu volatile compounds fingerprint for their aroma and regional origin authenticity assessment

He, Xi ; Yangming, Huang ; Górska-Horczyczak, Elżbieta ; Wierzbicka, Agnieszka ; Jeleń, Henryk H.

Food chemistry, 2021-02, Vol.337, p.128002-128002, Article 128002 [Periódico revisado por pares]

England: Elsevier Ltd

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4
The prediction of food additives in the fruit juice based on electronic nose with chemometrics
The prediction of food additives in the fruit juice based on electronic nose with chemometrics
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The prediction of food additives in the fruit juice based on electronic nose with chemometrics

Qiu, Shanshan ; Wang, Jun

Food chemistry, 2017-09, Vol.230, p.208-214 [Periódico revisado por pares]

England: Elsevier Ltd

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5
Insights into flavor formation of braised chicken: Based on E-nose, GC–MS, GC-IMS, and UPLC-Q-Exactive-MS/MS
Insights into flavor formation of braised chicken: Based on E-nose, GC–MS, GC-IMS, and UPLC-Q-Exactive-MS/MS
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Insights into flavor formation of braised chicken: Based on E-nose, GC–MS, GC-IMS, and UPLC-Q-Exactive-MS/MS

Sun, Xiangxiang ; Yu, Yumei ; Wang, Zhenyu ; Akhtar, Kumayl Hassan ; Saleh, Ahmed S.M. ; Li, Wenhao ; Zhang, Dequan

Food chemistry, 2024-08, Vol.448, p.138972-138972, Article 138972 [Periódico revisado por pares]

England: Elsevier Ltd

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6
Physicochemical parameters combined flash GC e-nose and artificial neural network for quality and volatile characterization of vinegar with different brewing techniques
Physicochemical parameters combined flash GC e-nose and artificial neural network for quality and volatile characterization of vinegar with different brewing techniques
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Physicochemical parameters combined flash GC e-nose and artificial neural network for quality and volatile characterization of vinegar with different brewing techniques

Li, Yu ; Fei, Chenghao ; Mao, Chunqin ; Ji, De ; Gong, Jingwen ; Qin, Yuwen ; Qu, Lingyun ; Zhang, Wei ; Bian, Zhenhua ; Su, Lianlin ; Lu, Tulin

Food chemistry, 2022-04, Vol.374, p.131658-131658, Article 131658 [Periódico revisado por pares]

England: Elsevier Ltd

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7
Characterization of selected Chinese soybean paste based on flavor profiles using HS-SPME-GC/MS, E-nose and E-tongue combined with chemometrics
Characterization of selected Chinese soybean paste based on flavor profiles using HS-SPME-GC/MS, E-nose and E-tongue combined with chemometrics
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Characterization of selected Chinese soybean paste based on flavor profiles using HS-SPME-GC/MS, E-nose and E-tongue combined with chemometrics

Yu, Shanshan ; Huang, Xingyi ; Wang, Li ; Ren, Yi ; Zhang, Xiaorui ; Wang, Yu

Food chemistry, 2022-05, Vol.375, p.131840-131840, Article 131840 [Periódico revisado por pares]

England: Elsevier Ltd

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8
Flavor formation in different production steps during the processing of cold-smoked Spanish mackerel
Flavor formation in different production steps during the processing of cold-smoked Spanish mackerel
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Flavor formation in different production steps during the processing of cold-smoked Spanish mackerel

Huang, Xu-Hui ; Qi, Li-Bo ; Fu, Bao-Shang ; Chen, Zeng-Hui ; Zhang, Yu-Ying ; Du, Ming ; Dong, Xiu-Ping ; Zhu, Bei-Wei ; Qin, Lei

Food chemistry, 2019-07, Vol.286, p.241-249 [Periódico revisado por pares]

England: Elsevier Ltd

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9
Headspace GC/MS and fast GC e-nose combined with chemometric analysis to identify the varieties and geographical origins of ginger (Zingiber officinale Roscoe)
Headspace GC/MS and fast GC e-nose combined with chemometric analysis to identify the varieties and geographical origins of ginger (Zingiber officinale Roscoe)
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Headspace GC/MS and fast GC e-nose combined with chemometric analysis to identify the varieties and geographical origins of ginger (Zingiber officinale Roscoe)

Yu, Dai-xin ; Zhang, Xia ; Guo, Sheng ; Yan, Hui ; Wang, Jie-mei ; Zhou, Jia-qi ; Yang, Jian ; Duan, Jin-Ao

Food chemistry, 2022-12, Vol.396, p.133672-133672, Article 133672 [Periódico revisado por pares]

England: Elsevier Ltd

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10
Determination of the effects of different washing processes on aroma characteristics in silver carp mince by MMSE–GC–MS, e-nose and sensory evaluation
Determination of the effects of different washing processes on aroma characteristics in silver carp mince by MMSE–GC–MS, e-nose and sensory evaluation
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Determination of the effects of different washing processes on aroma characteristics in silver carp mince by MMSE–GC–MS, e-nose and sensory evaluation

Zhou, Xuxia ; Chong, Yunqing ; Ding, Yuting ; Gu, Saiqi ; Liu, Lin

Food chemistry, 2016-09, Vol.207, p.205-213 [Periódico revisado por pares]

England: Elsevier Ltd

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