Results 31 to 40 of about 62,219 (308)

Rapid detection of pork and pig derivatives based on volatile compounds aroma using electronic nose

open access: yesJournal of Halal Product and Research, 2021
The development of food processing technology has increased the number and types of food products to meet human needs. The quality of a food product is not only seen from nutritional value and safety, but also from halalness aspect.
Ismarti Ismarti
doaj   +1 more source

The detection of patients at risk of gastrointestinal toxicity during pelvic radiotherapy by electronic nose and FAIMS : a pilot study [PDF]

open access: yes, 2012
It is well known that the electronic nose can be used to identify differences between human health and disease for a range of disorders. We present a pilot study to investigate if the electronic nose and a newer technology, FAIMS (Field Asymmetric Ion ...
Ouaret, N.   +15 more
core   +1 more source

Research developments of electronic nose and its application in processing of agriculture products

open access: yes浙江大学学报. 农业与生命科学版, 2003
The study on electronic nose was initiated about twenty years ago. In recent years, electronic nose as a new higher technology, was applied in many domains including food industry, chemical industry, military industry to meet the demand of the industrial
YU Yong, WANG Jun, ZHONG Ming
doaj   +1 more source

Utilizing Pattern Recognition Methods for Detecting the Adulteration of Glucose and Fructose in Honey [PDF]

open access: yesPizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2019
The aroma of honey is one of the important parameters in honey grading and that is depended on several factors, such as geographical origin, climate, botanical and environmental conditions.
Saeed Faal   +4 more
doaj   +1 more source

CHEMOMETRIC-BASED ELECTRONIC NOSE APPLICATION TO PORK OIL AND OLIVE OIL USING THE ODOR PATTERN CLASSIFICATIONS

open access: yesJurnal Neutrino: Jurnal Fisika dan Aplikasinya, 2018
A chemometric-based electronic nose has designed for analyzing pork oil and olive oil  using the odor pattern classifications. The electronic nose (e-nose) built from a combination of several chemical sensors derived from a semiconductor.
Imam Tazi   +5 more
doaj   +1 more source

Electronic nose system for rancidity and insect monitoring of brown rice [PDF]

open access: yesE3S Web of Conferences, 2020
Electronic nose system was designed and fabricated for classification of rancidity and pest damages in brown rice. The electronic nose system was included gas handling system, sensors array and data acquisition and processing system. Response signal from
Neamsorn Natawut   +5 more
doaj   +1 more source

Application of electronic nose and electronic tongue in the dairy industry

open access: yesMljekarstvo, 2014
Electronic nose (e-nose) and electronic tongue (e-tongue) instrumental systems were designed to crudely mimic human olfactory and taste sensory organs and are composed of an array of sensors.
Milna Tudor Kalit   +4 more
doaj   +1 more source

Differentiation of Agaricus species and other homobasidiomycetes based on volatile production patterns using an electronic nose system [PDF]

open access: yes, 2003
Comparisons of the qualitative volatile production patterns between seven species of Agaricus, and between two of Volvariella and Pleurotus and one Coprinus species when grown at 25°C on agar media for 14d were made.
Elliott, T. J. (Tim J.)   +3 more
core   +1 more source

Olfactory system-inspired electronic nose system using numerous low-cost homogenous and hetrogenous sensors.

open access: yesPLoS ONE, 2023
This paper presents an electronic nose system inspired by the biological olfactory system. When comparing the human olfactory system to that of a dog, it's worth noting that dogs have 30 times more olfactory receptors and three times as many types of ...
Sang Woo Lee   +2 more
doaj   +1 more source

Cheeses Made from Raw and Pasteurized Cow’s Milk Analysed by an Electronic Nose and an Electronic Tongue

open access: yesSensors, 2018
Cheese prepared from whole milk, raw and pasteurized, were analysed by an electronic nose based on piezoelectric quartz crystals and an electronic tongue based on potentiometric sensors, immediately after their preparation and along ripening (after 7 and
Nuno I. P. Valente   +4 more
doaj   +1 more source

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