Results 121 to 130 of about 6,798,984 (158)

Effects of Sugar Impregnation Methods on Physicochemical Properties and Flavor Profiles of Prune Preserves Using GC-IMS and Electronic Tongue. [PDF]

Foods
Du Q, Yang R, Wang W, Li W, Sun T, Huang S, Han X, Ai M.   +7 more
europepmc   +1 more source

An Electronic "Tongue" Based on Multimode Multidirectional Acoustic Plate Wave Propagation. [PDF]

Sensors (Basel)
Ageykin N, Anisimkin V, Smirnov A, Fionov A, Li P, Qian Z, Ma T, Awasthi K, Kuznetsova I.   +8 more
europepmc   +1 more source

Multi-Analysis Characterization of <i>Makgeolli</i> Made from the Novel Glutinous Rice Cultivar '<i>Gureumchal</i>': Free Amino Acids, GC-MS Volatiles, and Electronic Tongue-Derived Flavor Profile. [PDF]

Foods
Heo SH, Lee SH, Lee JH, Kang J, Kim Y, Jung HM, Lee MH, Cho JS, Lee SB.   +8 more
europepmc   +1 more source

Combined metabolomics and electronic tongue technology elucidated the mechanisms of regulation of color-taste characteristics of Huangqin (<i>Scutellaria baicalensis</i> Georgi) herbal tea after various roasting processes. [PDF]

Food Chem X
Zhang A, Zhao Y, Pang F, Zhang C, Deng Y, Xue Y, Jia X, Lv P, Wang X, Cao Y.   +9 more
europepmc   +1 more source

Discovery of novel umami-enhancing peptides in <i>Russula vinosa Lindblad</i> through multi-level virtual screening, multisensory evaluation, electronic tongue, and molecular simulation. [PDF]

Food Chem X
Lao H, Cheng C, Hang F, Xie C, Niu D, Li K, Zhu B.   +6 more
europepmc   +1 more source

Dynamic changes of volatile compounds during coffee-grounds beer fermentation with different yeast strains: An integrated HS-SPME-GC/MS, electronic tongue and electronic nose analysis. [PDF]

Food Chem X
Yang J, Zhao J, Jiang J, Lu D, Lv Y, Liu L, Li H.   +6 more
europepmc   +1 more source

Potentiometric Electronic Tongue for the Evaluation of Multiple-Unit Pellet Sprinkle Formulations of Rosuvastatin Calcium. [PDF]

Materials (Basel)
Ciosek-Skibińska P, Cal K, Zakowiecki D, Lenik J.   +3 more
europepmc   +1 more source

Influence of Cooking Methods on Flavor Parameters and Sensory Quality of Tibetan Sheep Meat Examined Using an Electronic Nose, an Electronic Tongue, GC-IMS, and GC-MS. [PDF]

Foods
Ge S, Han L, Hou S, Yuan Z, Gui L, Sun S, Yang C, Wang Z, Yang B.   +8 more
europepmc   +1 more source

Preparation of N-succinyl-L-tryptophan: investigating its sweetness-enhancing effects and mechanisms on sucrose and high-intensity sweeteners through sensory evaluation, electronic tongue, and molecular simulation. [PDF]

Food Chem X
Huang P, Liu L, Cindy, Cui C.
europepmc   +1 more source

Characterization of flavor profile of beef jerky from different regions of China using gas chromatography-mass spectrometry, electronic tongue, and electronic nose. [PDF]

Food Chem X
Bayinbate B, Yang L, Badar IH, Liu Y, Zhang L, Hu Y, Xu B.   +6 more
europepmc   +1 more source