Food and Nutrition Sciences

Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org
"The Joint Use of Electronic Nose and Electronic Tongue for the Evaluation of the Sensorial Properties of Green and Black Tea Infusions as Related to Their Chemical Composition"
written by Susanna Buratti, Antonella Casiraghi, Paola Minghetti, Gabriella Giovanelli,
published by Food and Nutrition Sciences, Vol.4 No.6, 2013
has been cited by the following article(s):
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[1] Visualization of mulberry tea quality using an electronic sensor array, SPME-GC/MS, and sensory evaluation
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[2] Receptacle interacts with consumer's need for touch to influence tea-drinking experience
2020
[3] Receptacle interacts with consumers' need for touch to influence tea-drinking experience
2020
[4] Electronic Nose Technologies in Monitoring Black Tea Manufacturing Process
2020
[5] Testing herbal medicines plants mixtures using a taste sensor “an electronic tongue” and multivariate data analysis
2019
[6] Electronic Nose in Combination with Chemometrics for Characterization of Geographical Origin and Agronomic Practices of Table Grape
2019
[7] Local tangent space alignment and relevance vector machine as nonlinear methods for estimating sensory quality of tea using NIR spectroscopy
2019
[8] UV-C treatment maintains quality and enhances antioxidant capacity of fresh-cut strawberries
2019
[9] 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
[10] Effect of postmortem aging time on flavor profile of stewed pork rib broth
International Journal of Food Properties, 2018
[11] Evaluation of Rintis Tea (Sonneratia casolaris) for Color and Sensory Quality Acceptance
Advanced Science Letters, 2018
[12] Electronic Taste and Smell: The Case for Performance Standards [Point of View]
2018
[13] The vulnerability of human sensory evaluation and the promising senses instrumentation
British Food Journal, 2017
[14] Characterization of Whole Grain Pasta: Integrating Physical, Chemical, Molecular, and Instrumental Sensory Approaches
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[15] Evaluation of green tea sensory quality via process characteristics and image information
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[16] Comparison of flavour qualities of mushrooms (Flammulina velutipes) packed with different packaging materials
Food Chemistry, 2017
[17] DEVELOPMENT OF E-NOSE HERB RECOGNITION SYSTEM BASED ON ARTIFICIAL INTELLIGENCE TECHNIQUES
2016
[18] Application of electronic senses to characterize espresso coffees brewed with different thermal profiles
European Food Research and Technology, 2016
[19] Study of herbal tea beverage discrimination method using electronic nose
Journal of Food Measurement and …, 2015
[20] Flow Injection Spectrophotometric Determination of Total Polyphenols in Black Tea Processed and Marketed in Ethiopian
Food Science and Quality Management, 2015
[21] Caracterização de propriedades nutricionais e antioxidantes de chás do Arquipélago dos Açores e valorização dos seus resíduos
2014
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