Enhancing Classification Rate of Electronic Nose System and Piecewise Feature Extraction Method to Classify Black Tea with Superior Quality - ScienceDirect
Could QSOR Modelling and Machine Learning Techniques Be Useful to Predict Wine Aroma? | Food and Bioprocess Technology
TOQUE 18 - The Summer Issue by Toque Magazine - Issuu
Comprehensive Two-Dimensional Gas Chromatography Advances in Technology and Applications: Biennial Update | Analytical Chemistry
Analysis of Volatile Hydrocarbons (Pentene Dimers and Terpenes) in Extra Virgin Olive Oil: Optimization by Response Surface Methodology and Validation of HS-SPME-GC-MS Method | Journal of Agricultural and Food Chemistry
Plants | Free Full-Text | Effects of Different Processing Treatments on Almond (Prunus dulcis) Bioactive Compounds, Antioxidant Activities, Fatty Acids, and Sensorial Characteristics
C223-MB: Portugal, Spain, the Mâconnais & the Rhône Valley by Opimian2 - Issuu
LSU Alumni Magazine_Summer 2018 by LSU Alumni Association - Issuu
Toldolanda Lda | Alvor
Toldolanda Lda | Alvor
Characterization of the Key Aroma Compounds in a Commercial Milk Chocolate by Application of the Sensomics Approach | Journal of Agricultural and Food Chemistry
Explainable Deep Learning-Assisted Photochromic Sensor for β-Lactam Antibiotic Identification | Analytical Chemistry
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Rapid determination of alprazolam in gin tonic cocktails based on the coupling of IR spectroscopy and chemometrics: A feasibility study - ScienceDirect
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Impact of Leavening Agents on Flavor Profiles and Microbial Communities in Steamed Bread: A Comparative Analysis of Traditional Chinese Sourdough and Commercial Yeast | Journal of Agricultural and Food Chemistry
Micromachines | Free Full-Text | An AI-powered Electronic Nose System with Fingerprint Extraction for Aroma Recognition of Coffee Beans
Recent Developments for the Deuterium and Tritium Labeling of Organic Molecules | Chemical Reviews
Molecules | Free Full-Text | Effects of Plant-Derived Polyphenols on the Antioxidant Activity and Aroma of Sulfur-Dioxide-Free Red Wine
Characterization of aroma in response surface optimized no-salt bovine bone protein extract by switchable GC/GC×GC-olfactometry-mass spectrometry, electronic nose, and sensory evaluation - ScienceDirect
Foods | Free Full-Text | Can Near-Infrared Spectroscopy Replace a Panel of Tasters in Sensory Analysis of Dry-Cured Bísaro Loin?
Biosensing with Fluorescent Carbon Nanotubes - Ackermann - 2022 - Angewandte Chemie International Edition - Wiley Online Library
Evaluation of aroma styles in flue-cured tobacco by near infrared spectroscopy combined with chemometric algorithms - Fu Liao, Yongsheng Li, Wenmiao He, Jinxin Tie, Xianwei Hao, Yunong Tian, Shitou Li, Lili Zhang,
Classification-based machine learning approaches to predict the taste of molecules: A review - ScienceDirect
Home - Aromas
Arca Nova Rosé Vinho Verde - A Fun, Lowkey, Low-Alcohol Rosé - Wine Casual
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Aromas del Campo Single pendant lamp Doul
2018 Barolo R56 - The Source
Biosynthesis, behavior and fate of volatile organic sulfide in Lentinus edodes (Berk.) upon hot-air drying treatment - ScienceDirect
The main odor-active compounds A summary of important aroma compounds... | Download Scientific Diagram
Micromachines | Free Full-Text | An AI-powered Electronic Nose System with Fingerprint Extraction for Aroma Recognition of Coffee Beans
An Enantioselective e‐Nose: An Array of Nanoporous Homochiral MOF Films for Stereospecific Sensing of Chiral Odors - Okur - 2021 - Angewandte Chemie International Edition - Wiley Online Library
Chemosensors | Free Full-Text | Assessment of E-Senses Performance through Machine Learning Models for Colombian Herbal Teas Classification
Newsletter December 2021 - The Source
Micromachines | Free Full-Text | Progress of Research on the Application of Nanoelectronic Smelling in the Field of Food
Toldolanda Lda | Alvor
Occurrence, Sensory Impact, Formation, and Fate of Damascenone in Grapes, Wines, and Other Foods and Beverages | Journal of Agricultural and Food Chemistry
Applied Sciences | Free Full-Text | E-Nose and Olfactory Assessment: Teamwork or a Challenge to the Last Data? The Case of Virgin Olive Oil Stability and Shelf Life
Frontiers | Aroma Clouds of Foods: A Step Forward to Unveil Food Aroma Complexity Using GC × GC
Evaluation of aroma styles in flue-cured tobacco by near infrared spectroscopy combined with chemometric algorithms - Fu Liao, Yongsheng Li, Wenmiao He, Jinxin Tie, Xianwei Hao, Yunong Tian, Shitou Li, Lili Zhang,
PCA and LDA of EVOOs with peanut oil, corn oil and sunflower seed oil... | Download Scientific Diagram
Brejinho da Costa Sauvignon Blanc White 2022
darc 49 by Mondiale Media - Issuu
2017 Barolo, Annunziata - The Source
Distribution and Sensory Impact of (2E,4E,6Z)-nonatrienal and Trans-4,5-epoxy-(E)-2-decenal in Wines and Spirits | Journal of Agricultural and Food Chemistry
Review: Quinta da Lixa Pouco Comum Alvarinho 2013 | Alcohol Professor
Frontiers | Aroma profiles of sweet cherry juice fermented by different lactic acid bacteria determined through integrated analysis of electronic nose and gas chromatography–ion mobility spectrometry
