Results 31 to 40 of about 145,418 (299)

Taste Recognition in E-Tongue Using Local Discriminant Preservation Projection

IEEE Transactions on Cybernetics, 2019
Electronic tongue (E-Tongue), as a novel taste analysis tool, shows a promising perspective for taste recognition. In this paper, we constructed a voltammetric E-Tongue system and measured 13 different kinds of liquid samples, such as tea, wine, beverage, functional materials, etc. Owing to the noise of system and a variety of environmental conditions,
Lei Zhang, Xuehan Wang, Guang-Bin Huang, Tao Liu, Xiaoheng Tan   +4 more
openaire   +3 more sources

European Paediatric Formulation Initiative (EuPFI)-Formulating Ideas for Better Medicines for Children. [PDF]

, 2017
© American Association of Pharmaceutical Scientists 2016, published by Springer US, available online at doi: https://doi.org/10.1208/s12249-016-0584-1The European Paediatric Formulation Initiative (EuPFI), founded in 2007, aims to promote and facilitate ...
C Tuleu, Catherine Tuleu, F Liu, F Liu, Fang Liu, H Batchelor, H Batchelor, H Wachtel, Hannah Batchelor, HK Batchelor, J Walsh, J Walsh, J Walsh, J Walsh, J Walsh, Jenny Walsh, M Pein, Roy Turner, S Salunke, S Salunke, S Salunke, S Salunke, S Salunke, S Salunke, Smita Salunke, T Nunn, T Sam, TB Ernest, Tzuchi Rob Ju   +28 more
core   +4 more sources

Collaborative Analysis on the Marked Ages of Rice Wines by Electronic Tongue and Nose based on Different Feature Data Sets

Sensors, 2020
Aroma and taste are the most important attributes of alcoholic beverages. In the study, the self-developed electronic tongue (e-tongue) and electronic nose (e-nose) were used for evaluating the marked ages of rice wines. Six types of feature data sets (e-
Huihui Zhang, Wenqing Shao, Shanshan Qiu, Jun Wang, Zhenbo Wei   +4 more
doaj   +1 more source

Electronic tongue: a versatile tool for mineral and fruit-flavored waters recognition [PDF]

, 2015
Natural mineral waters (still), effervescent natural mineral waters (sparkling) and aromatized waters with fruit-flavors (still or sparkling) are an emerging market. In this work, the capability of a potentiometric electronic tongue, comprised with lipid
Alberto, Zelda, Dias, Luís G., Peres, António M., Veloso, Ana C. A.   +3 more
core   +2 more sources

The Development of Sensor Applications in the Sectors of Energy and Environment in Italy, 1976–2015

Sensors, 2017
Although sensor technologies have been developing quite similarly all over the world, the investigation of their applications has been more affected by the specific industrial and economic characteristics of each country.
Girolamo Di Francia
doaj   +1 more source

Evaluation of extra-virgin olive oils shelf life using an electronic tongue-chemometric approach [PDF]

, 2017
Physicochemical quality parameters, olfactory and gustatoryretronasal positive sensations of extra-virgin olive oils vary during storage leading to a decrease in the overall quality.
A Cimato, ACA Veloso, AI Mendez, AJ Izenman, AM Peres, Ana C. A. Veloso, Anonymous, António M. Peres, C Apetrei, C Apetrei, C Fadda, C Samaniego-Sánchez, D Bertsimas, DL García-González, E Stefanoudaki, F Sinesio, G Pristouri, H Jabeur, IA Afaneh, IM Apetrei, J Abbadi, J Cadima, J Miller, JM Gutiérrez, José A. Pereira, K Ben-Hassine, LG Dias, LG Dias, LG Dias, Luís G. Dias, M Esti, M Kuhn, ME Escuderos, ME Escuderos, MH Alu’datt, ML Rodríguez-Méndez, MM Torres, MS Cosio, MS Cosio, N Rodrigues, Nuno Rodrigues, P Oliveri, R Garrido-Delgado, RW Kennard, S Dabbou, S Gómez-Alonso, S Kirkpatrick, SA Vekiari, TM Rababah, V Vacca, WN Venables, Y Kobayashi, Z Ayyad, Z Haddi   +53 more
core   +2 more sources

The role of gesture delay in coda /r/ weakening: an articulatory, auditory and acoustic study [PDF]

, 2018
The cross-linguistic tendency of coda consonants to weaken, vocalize, or be deleted is shown to have a phonetic basis, resulting from gesture reduction, or variation in gesture timing.
Lawson, Eleanor, Scobbie, James M., Stuart-Smith, Jane   +2 more
core   +3 more sources

E-tongue for Ecological Monitoring Purposes: The Case of Microcystins Detection

Procedia Engineering, 2014
E' la sintesi dei dati del Progetto ...
LVOVA, LARISA, Branchini, CG, Petropoulos, K, MICHELI, LAURA, VOLPE, GIULIA, Viaggiub, E, CONGESTRI, ROBERTA, Guzzella, L, Pozzoni, F, DI NATALE, CORRADO, PAOLESSE, ROBERTO   +10 more
openaire   +3 more sources

Sensory classification of table olives using an electronic tongue: Analysis of aqueous pastes and brines [PDF]

, 2017
Table olives are highly appreciated and consumed worldwide. Different aspects are used for trade category classification being the sensory assessment of negative defects present in the olives and brines one of the most important.
Dias, Luís G., Drunkler, Deisy A., Marx, Ítala, Pereira, José A., Peres, António M., Rodrigues, Nuno, Veloso, Ana C. A.   +6 more
core   +2 more sources

Perception of olive oils sensory defects using a potentiometric taste device [PDF]

, 2018
The capability of perceiving olive oils sensory defects and intensities plays a key role on olive oils quality grade classification since olive oils can only be classified as extra-virgin if no defect can be perceived by a human trained sensory panel ...
Dias, Luís G., Pereira, José A., Peres, António M., Rebello, Ligia P. G., Rodrigues, Nuno, Silva, Lucas M., Veloso, Ana C. A.   +6 more
core   +1 more source