Results 271 to 280 of about 18,843,321 (330)

A Study on E-Nose System in Terms of the Learning Efficiency and Accuracy of Boosting Approaches. [PDF]

Sensors (Basel)
Chang IS, Byun SW, Lim TB, Park GM.
europepmc   +1 more source

Comparison of Different Deodorizing Treatments on the Flavor of Paddy Field Carp, Analyzed by the E-Nose, E-Tongue and Gas Chromatography-Ion Mobility Spectrometry. [PDF]

Foods
Fu C, Zou Y, Zhang Y, Liao M, Chen D, Guo Z.   +5 more
europepmc   +1 more source

Characterization of flavor substances in cooking and seasoned cooking brown seaweeds by GC-IMS and E-nose. [PDF]

Food Chem X
Jiang S, Jiang P, Feng D, Jin M, Qi H.
europepmc   +1 more source

Comparative study on organoleptic properties and volatile organic compounds in turmeric, turmeric essential oil, and by-products using E-nose, HS-GC-IMS, and HS-GC-MS. [PDF]

Food Chem X
Yang B, Wang W, Zhang J, Gao W, Fan L, Chitrakar B, Sang Y.   +6 more
europepmc   +1 more source

Effects of pollination cultivars on the characteristic volatile organic compounds in pears using <i>E</i>-nose, HS-SPME-GC-MS, and HS-GC-IMS. [PDF]

Food Chem X
Zhou F, Wang A, Wang X, Wang C, Zhao J, Cao W, Zhai R, Yang C, Wang Z, Xu L.   +9 more
europepmc   +1 more source

Experimental investigation of radome icing and icing protection [PDF]

Blade, R. J., Lewis, J. P.
core   +1 more source

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Rapid discrimination of quality grade of black tea based on near-infrared spectroscopy (NIRS), electronic nose (E-nose) and data fusion.

Food Chemistry, 2023
For the manufacturing and sale of tea, rapid discrimination of overall quality grade is of great importance. However, present evaluation methods are time-consuming and labor-intensive.
Hongling Xia, Wei Chen, Die Hu, A. Miao, Xiaoyan Qiao, Guangjun Qiu, Jianhua Liang, Weiqing Guo, Chengying Ma   +8 more
semanticscholar   +1 more source

Comparison and discrimination of the terpenoids in 48 species of huajiao according to variety and geographical origin by E-nose coupled with HS-SPME-GC-MS.

Food Research International, 2023
The unique flavor and aroma characteristics of huajiao were not only influenced by cultivated varieties, maturity, but also geographic origin. This study compared the terpenoids of 48 species of huajiao using headspace solid-phase microextraction-gas ...
Yuanyuan Shao, Xiaoqiong Liu, Zhuoya Zhang, Pengxiang Wang, Kaikai Li, Chun-mei Li   +5 more
semanticscholar   +1 more source