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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
Advances of electronic nose and its application in fresh foods: A review
Advances of electronic nose and its application in fresh foods: A review
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Advances of electronic nose and its application in fresh foods: A review

Shi, Hao ; Zhang, Min ; Adhikari, Benu

Critical reviews in food science and nutrition, 2018-11, Vol.58 (16), p.2700-2710 [Periódico revisado por pares]

United States: Taylor & Francis

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3
Determination of Origin of Commercial Flavored Rapeseed Oil by the Pattern of Volatile Compounds Obtained via GC–MS and Flash GC Electronic Nose
Determination of Origin of Commercial Flavored Rapeseed Oil by the Pattern of Volatile Compounds Obtained via GC–MS and Flash GC Electronic Nose
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Determination of Origin of Commercial Flavored Rapeseed Oil by the Pattern of Volatile Compounds Obtained via GC–MS and Flash GC Electronic Nose

Zhang, Youfeng ; Wu, Gangcheng ; Chang, Chang ; Lv, Yating ; Lai, Wanxian ; Zhang, Hui ; Wang, Xingguo ; Jin, Qingzhe

European journal of lipid science and technology, 2020-03, Vol.122 (3), p.n/a [Periódico revisado por pares]

Weinheim: Wiley Subscription Services, Inc

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4
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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5
Post-COVID syndrome screening through breath analysis using electronic nose technology
Post-COVID syndrome screening through breath analysis using electronic nose technology
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Post-COVID syndrome screening through breath analysis using electronic nose technology

V. R., Nidheesh ; Mohapatra, Aswini Kumar ; V. K., Unnikrishnan ; Lukose, Jijo ; Kartha, Vasudevan Baskaran ; Chidangil, Santhosh

Analytical and bioanalytical chemistry, 2022-05, Vol.414 (12), p.3617-3624 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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6
Performance evaluation of E-nose and E-tongue combined with machine learning for qualitative and quantitative assessment of bear bile powder
Performance evaluation of E-nose and E-tongue combined with machine learning for qualitative and quantitative assessment of bear bile powder
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Performance evaluation of E-nose and E-tongue combined with machine learning for qualitative and quantitative assessment of bear bile powder

Lei, Kelu ; Yuan, Minghao ; Li, Sihui ; Zhou, Qiang ; Li, Meifeng ; Zeng, Dafu ; Guo, Yiping ; Guo, Li

Analytical and bioanalytical chemistry, 2023-07, Vol.415 (17), p.3503-3513 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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7
Evaluation of the Food Sniffer electronic nose for assessing the shelf life of fresh pork meat compared to physicochemical measurements of meat quality
Evaluation of the Food Sniffer electronic nose for assessing the shelf life of fresh pork meat compared to physicochemical measurements of meat quality
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Evaluation of the Food Sniffer electronic nose for assessing the shelf life of fresh pork meat compared to physicochemical measurements of meat quality

Ramírez, Héctor L. ; Soriano, Almudena ; Gómez, Sergio ; Iranzo, Juan Ubeda ; Briones, Ana I.

European food research & technology, 2018-06, Vol.244 (6), p.1047-1055 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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8
E-Nose and e-Tongue combination for improved recognition of fruit juice samples
E-Nose and e-Tongue combination for improved recognition of fruit juice samples
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E-Nose and e-Tongue combination for improved recognition of fruit juice samples

Haddi, Z. ; Mabrouk, S. ; Bougrini, M. ; Tahri, K. ; Sghaier, K. ; Barhoumi, H. ; El Bari, N. ; Maaref, A. ; Jaffrezic-Renault, N. ; Bouchikhi, B.

Food chemistry, 2014-05, Vol.150, p.246-253 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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9
Analysis of pork adulteration in minced mutton using electronic nose of metal oxide sensors
Analysis of pork adulteration in minced mutton using electronic nose of metal oxide sensors
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Analysis of pork adulteration in minced mutton using electronic nose of metal oxide sensors

Tian, Xiaojing ; Wang, Jun ; Cui, Shaoqing

Journal of food engineering, 2013-12, Vol.119 (4), p.744-749 [Periódico revisado por pares]

Elsevier Ltd

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10
Fish meal freshness detection by GBDT based on a portable electronic nose system and HS-SPME–GC–MS
Fish meal freshness detection by GBDT based on a portable electronic nose system and HS-SPME–GC–MS
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Fish meal freshness detection by GBDT based on a portable electronic nose system and HS-SPME–GC–MS

Li, Pei ; Geng, Jie ; Li, Hongcheng ; Niu, Zhiyou

European food research & technology, 2020-06, Vol.246 (6), p.1129-1140 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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