Advanced taste sensors based on artificial lipids with global selectivity to basic taste qualities and high correlation to sensory scores.
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Evaluating the Reduced Hydrophobic Taste Sensor Response of Dipeptides by Theasinensin A by Using NMR and Quantum Mechanical AnalysesColorimetric Sensor Array for White Wine Tasting.New sensor technologies in quality evaluation of Chinese materia medica: 2010-2015.Electronic tongue: An analytical gustatory tool.Challenges in relating concentrations of aromas and tastes with flavor features of foods.Fluorescence Sensing of the Interaction between Biomembranes with Different Lipid Composition and Endocrine Disrupting Chemicals.Research on the Changes to the Lipid/Polymer Membrane Used in the Acidic Bitterness Sensor Caused by Preconditioning.Development and evaluation of a miniaturized taste sensor chip.Development of a sweetness sensor for aspartame, a positively charged high-potency sweetenerIn vivo and in vitro palatability testing of a new paediatric formulation of valaciclovir.Study of the relationship between taste sensor response and the amount of epigallocatechin gallate adsorbed onto a lipid-polymer membrane.Characterization of conventional, biodynamic, and organic purple grape juices by chemical markers, antioxidant capacity, and instrumental taste profile.Development of a portable taste sensor with a lipid/polymer membrane.Soybean-Enriched Snacks Based on African Rice.Masking the bitter taste of injectable lidocaine HCl formulation for dental procedures.Analysis of a Lipid/Polymer Membrane for Bitterness Sensing with a Preconditioning Process.Changes of Physicochemical and Sensory Properties of Fermented Sausage from Sulfur-fed Pork.Discrimination of Lycium chinense and Lycium barbarum by taste pattern and betaine analysis.Relationship between the amount of bitter substances adsorbed onto lipid/polymer membrane and the electric response of taste sensors.Discrimination between washed Arabica, natural Arabica and Robusta coffees by using near infrared spectroscopy, electronic nose and electronic tongue analysis.Enhancing the solubility and masking the bitter taste of propiverine using crystalline complex formation.Effect of cultivation line and peeling on food composition, taste characteristic, aroma profile, and antioxidant activity of Shiikuwasha (Citrus depressa Hayata) juice.Improved Durability and Sensitivity of Bitterness-Sensing Membrane for Medicines.Characterization of Whole Grain Pasta: Integrating Physical, Chemical, Molecular, and Instrumental Sensory Approaches.Electronic Tongue-A Tool for All Tastes?Evolution of Taste Compounds of Dezhou-Braised Chicken During Cooking Evaluated by Chemical Analysis and an Electronic Tongue System.Changes of flavor compounds of hydrolyzed chicken bone extracts during Maillard reaction.Taste characteristics based quantitative and qualitative evaluation of ginseng adulteration.Standard methods for Apis mellifera brood as human foodCompositional and Electronic Discrimination Analyses of Taste and Aroma Profiles of Non-Centrifugal Cane Brown SugarsCompositions, taste characteristics, volatile profiles, and antioxidant activities of sweet sorghum (Sorghum bicolor L.) and sugarcane (Saccharum officinarum L.) syrupsComposition, Taste, Aroma, and Antioxidant Activity of Solidified Noncentrifugal Brown Sugars Prepared from Whole Stalk and Separated Pith of Sugarcane (Saccharum officinarumL.)A Broad-Spectrum Sweet Taste Sensor Based on Ni(OH)₂/Ni Electrode
P2860
Q28550309-E4A81596-BDDD-4021-9FD9-A74E3534DA25Q36060948-841DE1A4-D8EF-48DF-9827-C29D3FCB7B24Q37689652-CBD9EB64-8AFD-4D5E-9874-9BF3ADEA49F8Q37999363-9D557CF4-174C-4B50-91C6-ED64140E2D69Q38550644-15B61933-9D3A-44E6-8D8B-B62F207956D5Q38633867-22624723-1FE6-4333-BACC-D7CEAF6D22D7Q39286479-098E1114-4DC0-4D4A-A2BE-38DBEACB7DC3Q39619812-7BEB63E5-30C2-4F53-B94E-B16E312A392CQ39840702-0DE59CC3-2AA3-452D-B008-A464348A99FFQ40097071-13B9AFC0-C7AB-4A0E-8BF4-461F9E5322B2Q40771860-F7173A33-0A93-4627-A80B-A8C3CC59DFABQ41662495-76245E15-D91C-46F0-B0E4-FFC6012254F4Q41846194-5F9C1135-96AD-4A89-8C0A-F2CB430A2DAEQ41943498-A8A3C278-77B9-4076-942A-A3E3F42C5FDCQ41987613-D0C1CA04-AB2A-4B4D-8B4F-1A1E7E73035AQ42044882-F9854E25-B909-4C13-97E8-618045A8C7F8Q42329879-7872043B-E3A3-4FAF-BADC-376E076A37A6Q42873827-DF002922-69EC-4E25-9075-63242803C3B9Q42959362-E35BEA5B-2060-4EF3-960C-ABC245C6EB21Q43662054-9AB3CF0C-597A-481E-9860-F04695D1BBD9Q44554881-798F74ED-B14B-4312-BC2E-A46B86574284Q46948409-D596882B-D5BC-48FF-88E9-FEF88E55899DQ47107518-E5A3B73F-1D9B-421E-B5CC-DEEB26680533Q47416892-47067D2E-D2AE-41BA-A437-E4ABD8CB160FQ47731797-EC0222D1-0F11-4C7D-AC43-1C19A975ECF6Q50729795-9F03596A-E401-475F-B6DF-E6563CC57841Q51035603-2358429F-ACF9-4EA5-9D46-80DF686F0EBDQ53482568-80F86641-E129-4362-A949-7B4814D4F7B0Q55934084-ECDF3306-B11D-45EC-ADD5-6EAE6DCFAF1FQ58202104-D638BF07-C88F-4A7D-ADF5-3A1C4A529CA4Q58202107-D89FD20F-3AAB-4074-806A-424FCEEAF186Q58202111-3A091860-2F60-42DB-AB64-390C02B968E0Q58717231-9B54C866-9B75-402B-B043-95B2AA01CDC5
P2860
Advanced taste sensors based on artificial lipids with global selectivity to basic taste qualities and high correlation to sensory scores.
description
article científic
@ca
article scientifique
@fr
articol științific
@ro
articolo scientifico
@it
artigo científico
@gl
artigo científico
@pt
artigo científico
@pt-br
artikel ilmiah
@id
artikull shkencor
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artículo científico
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name
Advanced taste sensors based o ...... correlation to sensory scores.
@en
Advanced taste sensors based o ...... correlation to sensory scores.
@nl
type
label
Advanced taste sensors based o ...... correlation to sensory scores.
@en
Advanced taste sensors based o ...... correlation to sensory scores.
@nl
prefLabel
Advanced taste sensors based o ...... correlation to sensory scores.
@en
Advanced taste sensors based o ...... correlation to sensory scores.
@nl
P2093
P2860
P356
P1433
P1476
Advanced taste sensors based o ...... correlation to sensory scores.
@en
P2093
Hidekazu Ikezazki
Kiyoshi Toko
Masaaki Habara
Ronggang Chen
Yoshikazu Kobayashi
Yoshinobu Naito
P2860
P304
P356
10.3390/S100403411
P407
P577
2010-04-08T00:00:00Z