Gas sensors based on chemi-resistive hybrid functional nanomaterials
Chemi-resistive sensors based on hybrid functional materials are promising candidates for
gas sensing with high responsivity, good selectivity, fast response/recovery, great …
gas sensing with high responsivity, good selectivity, fast response/recovery, great …
Electronic noses: from advanced materials to sensors aided with data processing
Artificial olfaction, ie, e‐nose, plays a critical function in robotics by mimicking the human
olfactory organ that can recognize different smells that correlate with a range of fields …
olfactory organ that can recognize different smells that correlate with a range of fields …
Evaluation of the flavour properties of cooked chicken drumsticks as affected by sugar smoking times using an electronic nose, electronic tongue, and HS-SPME/GC …
L Zhang, Y Hu, Y Wang, B Kong, Q Chen - Lwt, 2021 - Elsevier
This study evaluated the effect of different sugar smoking times on the flavour profiles of
chicken drumsticks using an electronic nose (E-nose), electronic tongue (E-tongue), and …
chicken drumsticks using an electronic nose (E-nose), electronic tongue (E-tongue), and …
Characterisation of the flavour profile of dry fermented sausages with different NaCl substitutes using HS-SPME-GC-MS combined with electronic nose and electronic …
Q Chen, Y Hu, R Wen, Y Wang, L Qin, B Kong - Meat Science, 2021 - Elsevier
The effects of different sodium substitutes on the physical and bacterial properties, flavour
profile and sensory evaluation of dry fermented sausage were investigated. There were …
profile and sensory evaluation of dry fermented sausage were investigated. There were …
Volatile flavour components and the mechanisms underlying their production in golden pompano (Trachinotus blochii) fillets subjected to different drying methods: A …
J Zhang, J Cao, Z Pei, P Wei, D Xiang, X Cao… - Food Research …, 2019 - Elsevier
The impacts of the vacuum freeze (VFD), hot air (HAD), microwave (MD) and vacuum
microwave (VMD) drying on the flavour of golden pompano fillets were evaluated using an …
microwave (VMD) drying on the flavour of golden pompano fillets were evaluated using an …
Assessment of sugar content, fatty acids, free amino acids, and volatile profiles in jujube fruits at different ripening stages
J Song, J Bi, Q Chen, X Wu, Y Lyu, X Meng - Food chemistry, 2019 - Elsevier
Volatile profiles of jujube fruits at different ripening stages were characterized by GC–MS
and E-nose. Changes in the possible precursors of volatile components were also …
and E-nose. Changes in the possible precursors of volatile components were also …
Variations of volatile flavour compounds in finger citron (Citrus medica L. var. sarcodactylis) pickling process revealed by E-nose, HS-SPME-GC-MS and HS-GC-IMS
X Chen, H Chen, J Xiao, J Liu, N Tang… - Food Research …, 2020 - Elsevier
The pickled products of finger citron are famous in southern China for their unique taste and
flavor. Although pickling process involves complex treatments including salting, desalting …
flavor. Although pickling process involves complex treatments including salting, desalting …
Characterization of volatile profiles of three colored quinoas based on GC-IMS and PCA
J Song, Y Shao, Y Yan, X Li, J Peng, L Guo - Lwt, 2021 - Elsevier
Characteristic volatile profiles of quinoas were analyzed by gas chromatography–ion
mobility spectrometry (GC-IMS) and principal component analysis (PCA). A total of 28 …
mobility spectrometry (GC-IMS) and principal component analysis (PCA). A total of 28 …
Development and comprehensive HS-SPME/GC–MS analysis optimization, comparison, and evaluation of different cabbage cultivars (Brassica oleracea L. var …
S Wei, X Xiao, L Wei, L Li, G Li, F Liu, J Xie, J Yu… - Food chemistry, 2021 - Elsevier
Seven parameters of the headspace solid phase micro-extraction (HS-SPME) for extracting
volatile compounds from cabbage were optimized comprehensively for the first time. A total …
volatile compounds from cabbage were optimized comprehensively for the first time. A total …
Identification of the main aroma compounds in Chinese local chicken high-quality meat
Y Jin, H Cui, X Yuan, L Liu, X Liu, Y Wang, J Ding… - Food Chemistry, 2021 - Elsevier
Chicken meat flavor has deteriorated with the increase of meat production. With the aim to
identify the main aroma compounds in chicken meat, 972 Chinese local chickens are used …
identify the main aroma compounds in chicken meat, 972 Chinese local chickens are used …