Results 11 to 20 of about 145,418 (299)

Flavor Chemical Research on Different Bee Pollen Varieties Using Fast E-Nose and E-Tongue Technology [PDF]

Foods
Bee pollen, derived from various plant sources, is renowned for its nutritional and bioactive properties, aroma, and taste. This study examined the bee pollen with the highest yield in China obtained from four plant species, namely Brassica campestris ...
Chenshuo Liu, Enning Zhou, Yuying Zhu, Qiangqiang Li, Liming Wu   +4 more
doaj   +2 more sources

Mining Feature of Data Fusion in the Classification of Beer Flavor Information Using E-Tongue and E-Nose [PDF]

Sensors, 2017
Multi-sensor data fusion can provide more comprehensive and more accurate analysis results. However, it also brings some redundant information, which is an important issue with respect to finding a feature-mining method for intuitive and efficient ...
Hong Men, Yan Shi, Songlin Fu, Yanan Jiao, Yu Qiao, Jingjing Liu   +5 more
doaj   +2 more sources

HONEYDEW HONEY ADULTERATION: E-TONGUE AND PHYSICO-CHEMICAL ANALYSES

Food and Environment Safety, 2017
The aim of this study is to evaluate the usefulness of the e-tongue and physico-chemical analyses (pH, electrical conductivity (EC), colour parameters (L*, a*, b*, chroma and hue angle)) for honeydew honey adulteration detection.
Sorina ROPCIUC, Mircea OROIAN, Sergiu PĂDUREȚ, Amelia BUCULEI   +3 more
doaj   +1 more source

Combining Impedance Spectroscopy and Information Visualization Methods to Optimize the Detection of Carbendazim Using Layer-by-Layer Films

Chemosensors, 2023
Usually, electronic tongues (e-tongue) do not require specific interactions to discriminate aqueous solutions. Among the several factors which determine the electrical properties of sensing units, the interactions between liquids and interfaces have a ...
Leonardo Negri Furini, José Diego Fernandes, Douglas Henrique Vieira, Luis Fernando do Carmo Morato, Neri Alves, Carlos José Leopoldo Constantino   +5 more
doaj   +1 more source

Comparison of Mycelium Cultivation and Fruiting Body Characteristics of Lentinula edodes According to the Sawdust Media Nutrients and Inoculation and Cultivation Conditions [PDF]

한국균학회지, 2023
The cultivation conditions of shiitake mushrooms (Lentinula edodes) influence the production and quality of fruiting bodies. We conducted this study to improve the productivity and quality of shiitake mushrooms by modifying the cultivation conditions ...
Yeun Sug Jeong, Min-Jun Kim, Yeongseon Jang, Kang-Hyeon Ka   +3 more
doaj   +1 more source

Metabolomics-Based Analysis of the Major Taste Contributors of Meat by Comparing Differences in Muscle Tissue between Chickens and Common Livestock Species

Foods, 2022
The taste of meat is the result of complex chemical reactions. In this study, non-target metabolomics was used to resolve the taste differences in muscle tissue of four major livestock species (chicken, duck, pork, and beef).
Yanke Wang, Xiaojing Liu, Yongli Wang, Guiping Zhao, Jie Wen, Huanxian Cui   +5 more
doaj   +1 more source

Artificial Perception of the Beverages: An In-Depth Review of the Tea Sample

IEEE Access, 2021
India is the second-largest tea producer and consumer in the world after China. In 2017, the Indian tea market size accounted for 130 billion Indian rupees.
Amruta Bajirao Patil, Mrinal Rahul Bachute, Ketan Kotecha   +2 more
doaj   +1 more source

Energy Consumption, Colour, Texture, Antioxidants, Odours, and Taste Qualities of Litchi Fruit Dried by Intermittent Ohmic Heating

Foods, 2020
To reduce the cost of dried litchi fruit, the processing characteristics and physicochemical properties of litchi were investigated using drying by intermittent ohmic heating (IOH) (intermittent air drying (IAD)) generated by BaTiO3 resistance.
Xiaohuang Cao, Md. Nahidul Islam, Wanxiu Xu, Jianping Chen, Bimal Chitrakar, Xuejing Jia, Xiaofei Liu, Saiyi Zhong   +7 more
doaj   +1 more source

Electronic Tongue as a Correlative Technique for Modeling Cattle Meat Quality and Classification of Breeds

Foods, 2021
Discrimination and species identification of meat has always been of paramount importance in the European meat market. This is often achieved using different conventional analytical methods but advanced sensor-based methods, such as the electronic tongue
József Surányi, John-Lewis Zinia Zaukuu, László Friedrich, Zoltan Kovacs, Ferenc Horváth, Csaba Németh, Zoltán Kókai   +6 more
doaj   +1 more source

Impedance e-tongue instrument for rapid liquid assessment [PDF]

Review of Scientific Instruments, 2009
We present a compact and easy to handle instrument developed to perform rapid analysis of liquids utilizing an “electronic tongue” system. Briefly, the e-tongue used here is based on impedance measurements of an array of sensing units fabricated with ultrathin films of different materials deposited onto gold interdigitated electrodes.
Cabral, Flavio P. A., Bergamo, Bruno B., Dantas, Cleber A. R., Riul, A., Giacometti, Jose A.   +4 more
openaire   +3 more sources