Format
Sort by
Items per page

Send to

Choose Destination

Links from PubMed

Items: 1 to 20 of 77

1.

Instrumental methods (spectroscopy, electronic nose, and tongue) as tools to predict taste and aroma in beverages: advantages and limitations.

Smyth H, Cozzolino D.

Chem Rev. 2013 Mar 13;113(3):1429-40. doi: 10.1021/cr300076c. Epub 2012 Dec 20. Review. No abstract available.

PMID:
23256680
2.

Food analysis using artificial senses.

Śliwińska M, Wiśniewska P, Dymerski T, Namieśnik J, Wardencki W.

J Agric Food Chem. 2014 Feb 19;62(7):1423-48. doi: 10.1021/jf403215y. Epub 2014 Feb 7. Review.

PMID:
24506450
3.

E-Nose and e-Tongue combination for improved recognition of fruit juice samples.

Haddi Z, Mabrouk S, Bougrini M, Tahri K, Sghaier K, Barhoumi H, El Bari N, Maaref A, Jaffrezic-Renault N, Bouchikhi B.

Food Chem. 2014 May 1;150:246-53. doi: 10.1016/j.foodchem.2013.10.105. Epub 2013 Nov 1.

PMID:
24360446
4.

An artificial taste sensor based on conducting polymers.

Riul Júnior A, Malmegrim RR, Fonseca FJ, Mattoso LH.

Biosens Bioelectron. 2003 Oct 1;18(11):1365-9.

PMID:
12896837
5.

[Application of infrared spectroscopy technique to discrimination of alcoholic beverages].

Niu XY, Ying YB, Yu HY, Xie LJ, Fu XP.

Guang Pu Xue Yu Guang Pu Fen Xi. 2008 Apr;28(4):804-7. Chinese.

PMID:
18619303
6.

Detection of apple juice adulteration using near-infrared transflectance spectroscopy.

León L, Kelly JD, Downey G.

Appl Spectrosc. 2005 May;59(5):593-9.

PMID:
15969804
7.

Polymeric membrane ion-selective and cross-sensitive electrode-based electronic tongue for qualitative analysis of beverages.

Ciosek P, Augustyniak E, Wroblewski W.

Analyst. 2004 Jul;129(7):639-44. Epub 2004 Jun 8.

PMID:
15213833
8.

Novel techniques for fast taste profiling of tomatoes.

Beullens K, Irudayaraj J, Nicolaï BM, Kirsanov D, Legin A, Lammertyn J.

Commun Agric Appl Biol Sci. 2004;69(2):57-60. No abstract available.

PMID:
15560187
9.

Monitoring of alcoholic fermentation using near infrared and mid infrared spectroscopies combined with electronic nose and electronic tongue.

Buratti S, Ballabio D, Giovanelli G, Dominguez CM, Moles A, Benedetti S, Sinelli N.

Anal Chim Acta. 2011 Jul 4;697(1-2):67-74. doi: 10.1016/j.aca.2011.04.020. Epub 2011 Apr 20.

PMID:
21641420
10.

Suitability of E-tongue Sensors to Assess Taste-Masking of Pediatric Liquids by Different Beverages Considering Their Physico-chemical Properties.

Immohr LI, Hedfeld C, Lang A, Pein-Hackelbusch M.

AAPS PharmSciTech. 2017 Feb;18(2):330-340. doi: 10.1208/s12249-016-0526-y. Epub 2016 Apr 13.

PMID:
27075562
11.
12.

Penaeus orientolis prawn freshness rapid determination method based on electronic nose and non-linear stochastic resonance technique.

Wei L, Yuanyuan H, Yanping C, Jiaojiao J, Guohua H.

Bioengineered. 2015;6(1):42-52. doi: 10.4161/21655979.2014.993294. Epub 2015 Jan 27.

13.

Visualized attribute analysis approach for characterization and quantification of rice taste flavor using electronic tongue.

Lu L, Hu X, Tian S, Deng S, Zhu Z.

Anal Chim Acta. 2016 May 5;919:11-9. doi: 10.1016/j.aca.2016.03.019. Epub 2016 Mar 23.

PMID:
27086094
14.

A 21st century technique for food control: electronic noses.

Peris M, Escuder-Gilabert L.

Anal Chim Acta. 2009 Apr 6;638(1):1-15. doi: 10.1016/j.aca.2009.02.009. Epub 2009 Feb 12. Review.

PMID:
19298873
15.

Optimization of fruit punch using mixture design.

Kumar SB, Ravi R, Saraswathi G.

J Food Sci. 2010 Jan-Feb;75(1):S1-7. doi: 10.1111/j.1750-3841.2009.01379.x.

PMID:
20492197
16.

Effect of dilution with beverages on the smell and taste of oral acetylcysteine.

Crouch BI, Caravati EM, Dandoy C.

Am J Health Syst Pharm. 2007 Sep 15;64(18):1965-8.

PMID:
17823110
17.

Mid-infrared spectroscopy coupled with chemometrics: a tool for the analysis of intact food systems and the exploration of their molecular structure-quality relationships - a review.

Karoui R, Downey G, Blecker C.

Chem Rev. 2010 Oct 13;110(10):6144-68. doi: 10.1021/cr100090k. Review. No abstract available.

PMID:
20804166
18.

A bio-inspired herbal tea flavour assessment technique.

Zakaria NZ, Masnan MJ, Zakaria A, Shakaff AY.

Sensors (Basel). 2014 Jul 9;14(7):12233-55. doi: 10.3390/s140712233.

19.

Assessment of taste attributes of peanut meal enzymatic-hydrolysis hydrolysates using an electronic tongue.

Wang L, Niu Q, Hui Y, Jin H, Chen S.

Sensors (Basel). 2015 May 13;15(5):11169-88. doi: 10.3390/s150511169.

20.

Electrophoretic methods in the analysis of beverages.

Sádecká J, Polonský J.

J Chromatogr A. 2000 Jun 2;880(1-2):243-79. Review.

PMID:
10890523

Supplemental Content

Support Center