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Glutamate application maintains quality and antioxidant capacity of fresh-cut carrots by modulating GABA shunt, phenylpropanoid and ROS metabolism
Food Chemistry,
2024
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Application of Electronic Nose to Predict the Optimum Fermentation Time for Low-Country Sri Lankan Tea
Journal of Food Quality,
2022
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The Impact of Rearing Salinity on Flesh Texture, Taste, and Fatty Acid Composition in Largemouth Bass Micropterus salmoides
Foods,
2022
DOI:10.3390/foods11203261
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Sprouting of quinoa (Chenopodium quinoa Willd.): Effect on saponin content and relation to the taste and astringency assessed by electronic tongue
LWT,
2021
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Sprouting of quinoa (Chenopodium quinoa Willd.): Effect on saponin content and relation to the taste and astringency assessed by electronic tongue
LWT,
2021
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Visualization of mulberry tea quality using an electronic sensor array, SPME-GC/MS, and sensory evaluation
Food Bioscience,
2020
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Receptacle interacts with consumers’ need for touch to influence tea-drinking experience
British Food Journal,
2020
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Electronic Nose Technologies in Monitoring Black Tea Manufacturing Process
Journal of Sensors,
2020
DOI:10.1155/2020/3073104
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Local tangent space alignment and relevance vector machine as nonlinear methods for estimating sensory quality of tea using NIR spectroscopy
Vibrational Spectroscopy,
2019
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Rapid evaluation of phenolic compounds and antioxidant activity of mulberry leaf tea during storage using electronic tongue coupled with chemometrics
Journal of Berry Research,
2019
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Effect of postmortem aging time on flavor profile of stewed pork rib broth
International Journal of Food Properties,
2018
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Application of electronic senses to characterize espresso coffees brewed with different thermal profiles
European Food Research and Technology,
2017
DOI:10.1007/s00217-016-2769-y
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Evaluation of green tea sensory quality via process characteristics and image information
Food and Bioproducts Processing,
2017
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Comparison of flavour qualities of mushrooms ( Flammulina velutipes ) packed with different packaging materials
Food Chemistry,
2017
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The vulnerability of human sensory evaluation and the promising senses instrumentation
British Food Journal,
2017
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Characterization of Whole Grain Pasta: Integrating Physical, Chemical, Molecular, and Instrumental Sensory Approaches
Journal of Food Science,
2017
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Characterization of Whole Grain Pasta: Integrating Physical, Chemical, Molecular, and Instrumental Sensory Approaches
Journal of Food Science,
2017
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Study of herbal tea beverage discrimination method using electronic nose
Journal of Food Measurement and Characterization,
2015
DOI:10.1007/s11694-014-9209-0
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