Proof of concept of using chromogenic arrays as a tool to identify blue cheese varieties-Reference-Cited by-同舟云学术

Proof of concept of using chromogenic arrays as a tool to identify blue cheese varieties

Published:2015-04 Issue: Volume:172 Page:823-830
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zaragozá Patricia,Ros-Lis José V.,Vivancos José-Luis,Martínez-Máñez Ramón

Funder

Spanish Government

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

1. Development and application of “The Two Image” method for accurate object recognition and color analysis;Alçiçek;Journal of Food Engineering,2012

2. Comparison of sensory and consumer results with electronic nose and tongue sensors for apple juices;Bleibaum;Food Quality Preferences,2002

3. Generalised syntheses of ordered mesoporous oxides: The atrane route;Cabrera;Solid State Science,2000

4. Effect of Penicillium roqueforti and incorporation of whey cheese on volatile profiles and sensory characteristics of mould-ripened Civil cheese;Cakmakci;International Journal of Dairy Technology,2013

5. Classification of Pecorino cheeses using electronic nose combined with artificial neural network and comparison with GC–MS analysis of volatile compounds;Cevolia;Food Chemistry,2011

Cited by 12 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Data acquisition and data analysis in colorimetric sensor arrays;Chemometrics and Intelligent Laboratory Systems;2023-10

2. Active and Intelligent Packaging of Cheese: Developments and Future Scope;Food Packaging [Working Title];2021-02-03

3. Optical devices;Advanced Nanomaterials for Inexpensive Gas Microsensors;2020

4. Overview of the Evolution of Silica-Based Chromo-Fluorogenic Nanosensors;Sensors;2019-11-23

5. Optical system for automatic color monitoring in heterogeneous media during vinification processes;Sensors and Actuators B: Chemical;2019-04