Works matching DE "ELECTRONIC tongues"

Results: 621

'黔茶1号'秋季花香型绿茶和红茶风味特征分析.

Published in:

Storage & Process, 2025, n. 5, p. 110, doi. 10.3969/j.issn.1009-6221.2025.05.013

By:

罗金龙;
刘忠英;
杨肖委;
范乔;
朱梦珍;
沈强

Publication type:

Article

低温等离子体处理 4 ℃贮藏过程中金鲳鱼粗脂肪风味表征及分析.

Published in:

Journal of Food Safety & Quality, 2025, v. 16, n. 11, p. 41, doi. 10.19812/j.cnki.jfsq11-5956/ts.20250409001

By:

潘佳宇;
张吉祥;
赵晨阳;
王钰翔;
应晓国;
伍思惠;
马路凯

Publication type:

Article

Sensory and Omics approaches reveal the impact of heat treatment before fermentation on kiwi wine.

Published in:

NPJ Science of Food, 2025, v. 9, n. 1, p. 1, doi. 10.1038/s41538-025-00438-3

By:

Lan, Qiuyu;
Yang, Zhibo;
Lin, Lu;
Song, Chuan;
Tang, Junni;
Liu, Yuan;
Ao, Zonghua;
Zhang, Suyi;
Du, Xin;
Zhu, Chenglin;
Laghi, Luca

Publication type:

Article

The Effects of Leuconostoc mesenteroides RSG7 Exopolysaccharide on the Physicochemical Properties and Flavor Compounds of Set Yoghurt.

Published in:

Processes, 2025, v. 13, n. 5, p. 1442, doi. 10.3390/pr13051442

By:

Wu, Baomei;
Guo, Yanru;
Hao, Linlin;
Zuo, Kaiyue;
Du, Yufei;
An, Ruixin;
Wang, Binbin

Publication type:

Article

Electronic Tongue Technology Applied to the Analysis of Grapes and Wines: A Comprehensive Review from Its Origins.

Published in:

Chemosensors, 2025, v. 14, n. 5, p. 188, doi. 10.3390/chemosensors13050188

By:

Garcia-Hernandez, Celia;
Garcia-Cabezon, Cristina;
Rodriguez-Mendez, Maria Luz;
Martin-Pedrosa, Fernando

Publication type:

Article

A Systematic Review of the Applications of Electronic Nose and Electronic Tongue in Food Quality Assessment and Safety.

Published in:

Chemosensors, 2025, v. 14, n. 5, p. 161, doi. 10.3390/chemosensors13050161

By:

Vanaraj, Ramkumar;
I.P, Bincy;
Mayakrishnan, Gopiraman;
Kim, Ick Soo;
Kim, Seong-Cheol

Publication type:

Article

Fermentation Preparation of Umami Sauce and Peptides from Kelp Scraps by Natural Microbial Flora.

Published in:

Foods, 2025, v. 14, n. 10, p. 1751, doi. 10.3390/foods14101751

By:

Huang, Jizi;
Wu, Ruimei;
Wu, Yijing;
Liang, Feiyang;
Chen, Yiming;
Yang, Fujia;
Zheng, Huawei;
Wang, Zonghua;
Xu, Huibin;
Chen, Songbiao;
Yao, Guangshan

Publication type:

Article

A Comparative Analysis of Raw and Bran-Fried Acori tatarinowii Rhizoma Based on the Intelligent Sensory Evaluation System.

Published in:

Metabolites (2218-1989), 2025, v. 15, n. 5, p. 338, doi. 10.3390/metabo15050338

By:

Le, Yingna;
Yang, Zhongjian;
Wang, Ruiping;
Ma, Shaolong;
Cui, Yang;
Shi, Kun;
Xin, Li;
Zhang, Jinlian;
Zhong, Lingyun

Publication type:

Article

中国不同产地甜黄酒品质特征的比较研究.

Published in:

China Brewing, 2025, v. 44, n. 5, p. 245, doi. 10.11882/j.issn.0254-5071.2025.05.036

By:

易宗伟;
郭壮;
姜在明;
王玉荣;
侯强川

Publication type:

Article

低温大曲感官特征及其细菌群落结构解析.

Published in:

China Brewing, 2025, v. 44, n. 5, p. 113, doi. 10.11882/j.issn.0254-5071.2025.05.017

By:

赵恒;
蔡文超;
余培荣;
陈炜;
单春会;
张海波;
郭壮

Publication type:

Article

骆驼肉在不同温度下的感官变化及基于感官差异的货架期模型的建立与验证.

Published in:

Journal of Food Safety & Quality, 2025, v. 16, n. 10, p. 1, doi. 10.19812/j.cnki.jfsq11-5956/ts.20250320001

By:

郑增拓;
Jambl, TUYATSETSEG;
伊如勒;
梁建忠;
明亮

Publication type:

Article

Cover Feature: Supramolecular Sensor for Astringent Procyanidin C1: Fluorescent Artificial Tongue for Wine Components (Chem. Eur. J. 69/2020).

Published in:

Chemistry - A European Journal, 2020, v. 26, n. 69, p. 16148, doi. 10.1002/chem.202003730

By:

Sasaki, Yui;
Ito, Satoshi;
Zhang, Zhoujie;
Lyu, Xiaojun;
Takizawa, Shin‐ya;
Kubota, Riku;
Minami, Tsuyoshi

Publication type:

Article

Supramolecular Sensor for Astringent Procyanidin C1: Fluorescent Artificial Tongue for Wine Components.

Published in:

Chemistry - A European Journal, 2020, v. 26, n. 69, p. 16236, doi. 10.1002/chem.202002262

By:

Sasaki, Yui;
Ito, Satoshi;
Zhang, Zhoujie;
Lyu, Xiaojun;
Takizawa, Shin‐ya;
Kubota, Riku;
Minami, Tsuyoshi

Publication type:

Article

Separation and Identification of Non-Volatile Sour and Bitter Substances in Amomum villosum L. by Ultra-Performance Liquid Chromatography/Quadrupole Time-of-Flight Mass Spectrometry and Electronic Tongue Analysis, as Well as Their In Vitro Anti-Tumor Activity

Published in:

Separations (2297-8739), 2025, v. 12, n. 4, p. 77, doi. 10.3390/separations12040077

By:

Chen, Yang;
Liao, Ziwei;
Li, Weiqin;
Wang, Zhe;
Tang, Wan;
Yang, Qiang;
Xu, Jian

Publication type:

Article

Isolation and Identification of Bitter Compounds in Ginseng (Panax ginseng C. A. Mey.) Based on Preparative High Performance Liquid Chromatography, UPLC-Q-TOF/MS and Electronic Tongue.

Published in:

Separations (2297-8739), 2024, v. 11, n. 4, p. 114, doi. 10.3390/separations11040114

By:

Chen, Yang;
Liao, Ziwei;
Wang, Zhe;
Shi, Wanyin;
Xu, Jian

Publication type:

Article

地铁站空间文化意象感知影响因素研究——以北京老城历史街区内地铁站为例.

Published in:

South Architecture / Nanfang Jianzhu, 2021, n. 6, p. 85, doi. 10.3969/j.issn.1000-0232.2021.06.011

By:

张茜;
严建伟;
蔡朝阳

Publication type:

Article

不同水质冲泡对苦荞茶茶汤品质和抗氧化活性的影响.

Published in:

Food Research & Development, 2025, v. 46, n. 6, p. 9, doi. 10.12161/j.issn.1005‐6521.2025.06.002

By:

张婷;
崔林花;
程哲;
张玲;
李云龙

Publication type:

Article

不同水质冲泡对苦荞茶茶汤品质和抗氧化活性的影响.

Published in:

Food Research & Development, 2025, v. 46, n. 5, p. 9, doi. 10.12161/j.issn.1005‐6521.2025.06.002

By:

张婷;
崔林花;
程哲;
张玲;
李云龙

Publication type:

Article

低 GI 值黑麦面包配方工艺优化及品质评价.

Published in:

Food Research & Development, 2025, v. 46, n. 4, p. 82, doi. 10.12161/j.issn.1005-6521.2025.04.012

By:

江义蕊;
韩滨舟;
张政;
陈美玉;
田夏雨;
江海潮;
王永霞

Publication type:

Article

超高压处理对红枣酒品质的影响.

Published in:

Food Research & Development, 2025, v. 46, n. 3, p. 62, doi. 10.12161/j.issn.1005‐6521.2025.03.009

By:

易宗伟;
蔡文超;
崔梦君;
王玉荣;
单春会;
郭壮

Publication type:

Article

恩施和桐梓地区鲊广椒细菌群落结构及其感官品质解析.

Published in:

Food Research & Development, 2025, v. 46, n. 2, p. 201, doi. 10.12161/j.issn.1005‐6521.2025.02.026

By:

崔梦君;
赵慧君;
赵山山;
王强;
郭壮;
郝光飞

Publication type:

Article

超高压微射流处理对红枣酒理化特性和品质的影响.

Published in:

Food Research & Development, 2025, v. 46, n. 2, p. 63, doi. 10.12161/j.issn.1005‐6521.2025.02.009

By:

张田;
蔡文超;
马佳佳;
王玉荣;
单春会;
郭壮

Publication type:

Article

不同材质器皿对鲊广椒发酵品质的影响.

Published in:

Food Research & Development, 2024, v. 45, n. 21, p. 75, doi. 10.12161/j.issn.1005-6521.2024.21.011

By:

陈邵德罡;
王玉荣;
郭壮;
侯强川;
赵慧君

Publication type:

Article

白鲢鱼胶与鮸鱼鱼胶泡发后品质差异性比较.

Published in:

Food Research & Development, 2024, v. 45, n. 21, p. 34, doi. 10.12161/j.issn.1005-6521.2024.21.005

By:

高飞;
周文果;
陈江平;
田晶晶;
张晔;
杨燕萍;
黄建联

Publication type:

Article

大同黄花感官, 营养功能成分分析.

Published in:

Food Research & Development, 2024, v. 45, n. 16, p. 151, doi. 10.12161/j.issn.1005‐6521.2024.16.020

By:

张玲;
郭尚

Publication type:

Article

不同抗氧化剂对 NFC 梨汁品质的影响.

Published in:

Food Research & Development, 2023, v. 44, n. 6, p. 37, doi. 10.12161/j.issn.1005-6521.2023.06.006

By:

王启会;
黄译生;
徐星烨;
何佳佳;
赵燕萍;
王海燕

Publication type:

Article

电子束辐照对冷鲜猪里脊肉风味的影响.

Published in:

Food Research & Development, 2023, v. 44, n. 3, p. 72, doi. 10.12161/j.issn.1005-6521.2023.03.011

By:

石梦琦;
冯涛;
孔秋莲;
戚文元;
王亮;
宋诗清;
姚凌云;
孙敏;
王化田

Publication type:

Article

电子舌作用机理及其在肉品检测中的研究进展.

Published in:

Food Research & Development, 2023, v. 44, n. 1, p. 184, doi. 10.12161/j.issn.1005-6521.2023.01.027

By:

陈鹏羽;
李少博;
王卫;
郑晓春;
张佳敏;
张锐;
赵子仪;
张德权;
侯成立;
陈丽

Publication type:

Article

不同犊牛肉加工产品中挥发性风味成分分析.

Published in:

Food Research & Development, 2022, v. 43, n. 12, p. 177, doi. 10.12161/j.issn.1005-6521.2022.12.023

By:

郭进;
孙学颖;
杜梅;
王丹;
王惠汀赵;
丽华;
靳烨

Publication type:

Article

基于电子鼻和电子舌技术的辣木籽风味分析.

Published in:

Food Research & Development, 2022, v. 43, n. 7, p. 183, doi. 10.12161/j.issn.1005-6521.2022.07.026

By:

黄璜;
王凤玲;
孙超仁;
凡琪;
杨沛洁

Publication type:

Article

不同蛋白酶对红鳍笛鲷鱼排酶解液风味影响.

Published in:

Food Research & Development, 2021, v. 42, n. 21, p. 29, doi. 10.12161/j.issn.1005-6521.2021.21.005

By:

宿小杰;
王珊珊;
崔青曼;
马玉洁;
于莹;
周德庆

Publication type:

Article

扣囊复膜酵母在红枣酒中的应用.

Published in:

Food Research & Development, 2021, v. 42, n. 5, p. 131, doi. 10.12161/j.issn.1005-6521.2021.05.022

By:

雷炎;
刘梦琦;
易秦振;
单春会;
侯强川;
郭壮

Publication type:

Article

热反应红烧风味猪肉香精酶解工艺的优化.

Published in:

Food Research & Development, 2021, v. 42, n. 3, p. 47, doi. 10.12161/j.issn.1005-6521.2021.03.008

By:

周晨晨;
肖隽霏;
黄岩;
蒲丹丹;
张玉玉;
杨肖

Publication type:

Article

甜味抑制剂添加工艺对阿胶枣品质的影响.

Published in:

Food Research & Development, 2021, v. 42, n. 2, p. 135, doi. 10.12161/j.issn.1005-6521.2021.02.022

By:

于欣悦;
宋思曼;
劳菲;
孟苓凤;
和娴娴;
汝文文;
郭兴峰;
廖峰;
吴继红

Publication type:

Article

不同干燥方式对猕猴桃果脯品质的影响.

Published in:

Food Research & Development, 2020, v. 41, n. 24, p. 103, doi. 10.12161/j.issn.1005-6521.2020.24.017

By:

雷炎;
李华佳;
望诗琪;
侯强川;
石桂芳;
郭壮

Publication type:

Article

骏枣预处理方式对红枣酒品质的影响.

Published in:

Food Research & Development, 2020, v. 41, n. 18, p. 79, doi. 10.12161/j.issn.1005-6521.2020.18.014

By:

李娜;
陈瑶瑶;
单春会;
蔡文超;
李腾;
张振东;
郭壮

Publication type:

Article

不同油炸温度对猕猴桃脆片品质的影响.

Published in:

Food Research & Development, 2020, v. 41, n. 16, p. 150, doi. 10.12161/j.issn.1005-6521.2020.16.024

By:

王强;
李华佳;
邓长阳;
郭壮;
赵慧君

Publication type:

Article

冷冻贮藏对马铃薯泥香气成分的影响.

Published in:

Food Research & Development, 2020, v. 41, n. 16, p. 45, doi. 10.12161/j.issn.1005-6521.2020.16.007

By:

王绍帆;
黄欢;
索慧敏;
韩育梅

Publication type:

Article

不同品种马铃薯化学组成及香气成分的研究.

Published in:

Food Research & Development, 2020, v. 41, n. 8, p. 8, doi. 10.12161/j.issn.1005-6521.2020.08.002

By:

王绍帆;
黄欢;
张风亭;
韩育梅

Publication type:

Article

乳酸菌对红曲黄酒品质的影响研究.

Published in:

Food Research & Development, 2020, v. 41, n. 3, p. 213, doi. 10.12161/j.issn.1005-6521.2020.03.035

By:

董蕴;
王强;
仇港;
杨成聪;
罗晶晶;
马磊;
郭壮;
赵慧君

Publication type:

Article

市售老抽酱油滋味品质的评价.

Published in:

Food Research & Development, 2020, v. 41, n. 1, p. 66, doi. 10.12161/j.issn.1005-6521.2020.01.011

By:

吴星茹;
王磊;
雷敏;
郭壮;
赵慧君

Publication type:

Article

不同渗糖方式对徐香猕猴桃果脯品质的影响.

Published in:

Food Research & Development, 2019, v. 40, n. 21, p. 71, doi. 10.12161/j.issn.1005-6521.2019.21.013

By:

颜娜;
李华佳;
徐星烨;
朱永清;
张源;
雷敏;
郭壮

Publication type:

Article

不同冲泡条件下六安瓜片茶汤涩味值和茶多酚含量的相关性研究.

Published in:

Food Research & Development, 2019, v. 40, n. 19, p. 13, doi. 10.12161/j.issn.1005-6521.2019.19.003

By:

陶冬冰;
高雪;
张旋;
张琦;
岳喜庆

Publication type:

Article

咸丰鲊广椒中乳酸菌的分离与鉴定及其泡菜发酵特性评价.

Published in:

Food Research & Development, 2019, v. 40, n. 16, p. 172, doi. 10.12161/j.issn.1005-6521.2019.16.030

By:

邓风;
张一涵;
罗芳会;
赵慧君;
郭壮;
张振东

Publication type:

Article

保康鲊广椒中乳酸菌的分离鉴定及其发酵特性的评价.

Published in:

Food Research & Development, 2019, v. 40, n. 16, p. 159, doi. 10.12161/j.issn.1005-6521.2019.16.028

By:

张逸舒;
王玉荣;
陈芸曼;
张傲然;
张振东;
郭壮

Publication type:

Article

植物乳杆菌对猕猴桃果酒品质影响的评价.

Published in:

Food Research & Development, 2019, v. 40, n. 11, p. 71, doi. 10.3969/j.issn.1005-6521.2019.11.013

By:

葛东颖;
李华佳;
刘雪婷;
杨成聪;
陈欣蕾;
郭壮

Publication type:

Article

高温和低酸处理的冠突曲霉对固态发酵茶品质的影响.

Published in:

Storage & Process, 2025, n. 4, p. 86, doi. 10.3969/j.issn.1009-6221.2025.04.011

By:

张拓;
戴宇樵;
李琴;
杨婷;
罗金龙;
沈强

Publication type:

Article

Flavor Profile Analysis of Instant and Traditional Lanzhou Beef Bouillons Using HS-SPME-GC/MS, Electronic Nose and Electronic Tongue.

Published in:

Bioengineering (Basel), 2022, v. 9, n. 10, p. N.PAG, doi. 10.3390/bioengineering9100582

By:

Zhang, Zheqi;
Jiang, Jiaolong;
Zang, Mingwu;
Zhang, Kaihua;
Li, Dan;
Li, Xiaoman

Publication type:

Article

Robotics: Five Senses plus One—An Overview.

Published in:

Robotics, 2023, v. 12, n. 3, p. 68, doi. 10.3390/robotics12030068

By:

Albustanji, Rand N.;
Elmanaseer, Shorouq;
Alkhatib, Ahmad A. A.

Publication type:

Article

Effect of NaCl Pretreatment on the Relationship between the Color Characteristics and Taste of Cirsium setidens Processed Using a Micro-Oil-Sprayed Thermal Air Technique.

Published in:

Plants (2223-7747), 2023, v. 12, n. 18, p. 3193, doi. 10.3390/plants12183193

By:

Kim, Yonghyun;
Lee, Uk;
Eo, Hyun Ji

Publication type:

Article