Electronic nose and its application in the food industry: a review-Reference-Cited by-同舟云学术

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Electronic nose and its application in the food industry: a review

Published:2023-10-11 Issue:1 Volume:250 Page:21-67
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Wang Mingyang,Chen Yinsheng

Funder

China Postdoctoral Science Foundation

National Natural Science Foundation of China

University Nursing Program for Young Scholar with Creative Talents in Heilongjiang Province

Heilongjiang Postdoctoral Foundation

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

https://link.springer.com/content/pdf/10.1007/s00217-023-04381-z.pdf

Reference368 articles.

1. Li Y, Ye Z, Li Q (2023) Precise identification of food smells to enable human–computer interface for digital smells. Electronics 12(2) [Online]. Available: https://www.mdpi.com/2079-9292/12/2/418

2. Loutfi A, Coradeschi S, Mani GK, Shankar P, Rayappan JBB (2015) Electronic noses for food quality: a review. J Food Eng 144:103–111. [Online]. Available: https://www.sciencedirect.com/science/article/pii/S0260877414003276

3. Cascos G, Lozano J, Arroyo P, Ruiz-Canales A, Oates MJ, Martín-Vertedor D (2023) Fusion data of digital olfation devises for the evaluation of the quality of fresh coffee beans

4. Wei M, Liu X, Xie P, Lei Y, Yu H, Han A, Xie L, Jia H, Lin S, Bai Y, Sun B, Zhang S (2022) Characterization of volatile profiles and correlated contributing compounds in pan-fried steaks from different chinese yellow cattle breeds through gc-q-orbitrap, e-nose, and sensory evaluation. Molecules 27(11) [Online]. Available: https://www.mdpi.com/1420-3049/27/11/3593

5. Gonzalez Viejo C, Fuentes S (2022) Digital detection of olive oil rancidity levels and aroma profiles using near-infrared spectroscopy, a low-cost electronic nose and machine learning modelling. Chemosensors 10(5) [Online]. Available: https://www.mdpi.com/2227-9040/10/5/159

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