Existing at the interface of biology and electronics, living cells have been in use as
biorecognition elements (bioreceptors) in biosensors since the early 1970s. They are an …

The increasing global population and limited natural resources are amongst major
challenges in the sustainability of agricultural and food industries, together with the rapid …

In recent years, there has been immense advancement in the development of
nanobiosensors as these are a fundamental need of the hour that act as a potential …

Current food production faces tremendous challenges from growing human population,
maintaining clean resources and food qualities, and protecting climate and environment …

This review presents recent achievements concerning work with electronic tongue (ET) and
bioelectronic tongue (BioET) for taste assessment. These two emerging analytical …

Electronic nose (enose, EN) and electronic tongue (etongue, ET) have been designed to
simulate human senses of smell and taste in the best possible way. The signals acquired …

In the course of evolution, nature has endowed humans with systems for the recognition of a
wide range of tastes with a sensitivity and selectivity which are indispensable for the …

With the continuous research breakthroughs on the gustatory system, special biosensors
have been developed for taste-related analyses, such as taste perception, transduction …

Background Spicy hot pot (SHP) is a regional Chinese food and popular global cuisine. The
various spices in the SHP base serve as the main source of unique flavor in SHP. However …

The five basic tastes namely sweetness, bitterness, sourness, saltiness and umami have
been qualitatively and quantitatively analyzed using biomimetic sensors and biosensors …