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检索条件"主题词=Electronic tongue"
14 条 记 录,以下是1-10 订阅
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Rationally designed graphene channels for real-time sodium ion detection for electronic tongue
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InfoMat 2023年 第7期5卷 43-58页
作者: Chung Won Lee Sang Eon Jun Seung Ju Kim Tae Hyung Lee Sol A.Lee Jin Wook Yang Jin Hyuk Cho Shinyoung Choi Cheol-joo Kim Soo Young Kim Ho Won Jang Department of Materials Science and Engineering Research Institute of Advanced MaterialsSeoul National UniversitySeoulRepublic of Korea Department of Materials Science and Engineering Korea UniversitySeoulRepublic of Korea Department of Chemical Engineering Pohang University of Science and Technology(POSTECH)PohangRepublic of Korea Advanced Institute of Convergence Technology Seoul National UniversitySuwonRepublic of Korea
Monitoring taste-inducing ions and molecules continuously in liquids or solutions is of great considerable matter for the realization of the electronic tongue(E-tongue).Particularly from the five major tastes,the high... 详细信息
来源: 维普期刊数据库 维普期刊数据库 评论
Automatic Monitoring electronic tongue with MEAs for Environmental Analysis
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稀有金属材料与工程 2006年 第A3期35卷 381-384页
作者: Shaofang Zou Hong Men Yi Li Yinping Wang Ping Wang Biosensor National Special Laboratory Key Laboratory of Biomedical Engineering of Education Ministry Department of Biomedical Engineering Zhejiang University Hangzhou 310027 China State Key Laboratory of Transducer Technology Chinese Academy of Sciences Shanghai 200050 China
An automatic monitoring electronic tongue based on differential pulse stripping voltammetry (DPSV) was developed for heavy metals *** detections of trace Zn(Ⅱ),Cd(Ⅱ),Pb(Ⅱ),Cu(Ⅱ),Fe(Ⅲ) and Cr(Ⅲ) in water samples ... 详细信息
来源: 维普期刊数据库 维普期刊数据库 评论
Investigation on taste characteristics and sensory perception of soft-boiled chicken during oral processing based on electronic tongue and electronic nose
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Food Science and Human Wellness 2024年 第1期13卷 313-326页
作者: Na Xu Xianming Zeng Peng Wang Xing Chen Xinglian Xu Minyi Han College of Food Science and Technology Nanjing Agricultural UniversityNanjing 210095China National Center of Meat Quality and Safety Control Nanjing Agricultural UniversityNanjing 210000China State Key Laboratory of Food Science and Technology Jiangnan UniversityWuxi 214122China Wens Foodstuff Co. Ltd.Yunfu 527400China
The sensory perception of food is a dynamic process,which is closely related to the release of flavor substances during oral ***’s not only affected by the food material,but also subjected to the individual oral *** ... 详细信息
来源: 维普期刊数据库 维普期刊数据库 同方期刊数据库 同方期刊数据库 评论
Automatic Monitoring electronic tongue with MEAs for Environmental Analysis
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稀有金属材料与工程 2006年 第S3期 381-384页
作者: Shaofang Zou~(1,2) Hong Men~1 Yi Li~1 Yinping Wang~1 Ping Wang~(1,2) (1.Biosensor National Special Laboratory,Key Laboratory of Biomedical Engineering of Education Ministry,Department of Biomedical Engineering,Zhejiang University,Hangzhou 310027,China) (2.State Key Laboratory of Transducer Technology,Chinese Academy of Sciences,Shanghai 200050,China)
An automatic monitoring electronic tongue based on differential pulse stripping voltammetry (DPSV) was developed for heavy metals *** detections of trace Zn(Ⅱ),Cd(Ⅱ),Pb(Ⅱ),Cu(Ⅱ),Fe(Ⅲ) and Cr(Ⅲ) in water samples ... 详细信息
来源: 同方期刊数据库 同方期刊数据库 评论
Discrimination of Five Species of Panax Genus and their Geographical Origin Using electronic tongue Combined with Chemometrics
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World Journal of Traditional Chinese Medicine 2021年 第1期7卷 104-110页
作者: Li-Xia Tian Jin-Hua Li Li Zhang Bashir Ahmad Lin-Fang Huang Engineering Research Center of Chinese Medicine Resource Ministry of EducationInstitute of Medicinal Plant DevelopmentChinese Academy of Medical Sciences and Peking Union Medical CollegeBeijing College of Science Sichuan Agricultural UniversityYaanSichuanChina Centre for Biotechnology and Microbiology University of PeshawarPakistan
Objective:Authentication is vital to the reduction of the misuse of Panax species due to their extensive array of uses and similarities between ***,the current authentication approach is time-consuming,laborious,and *... 详细信息
来源: 维普期刊数据库 维普期刊数据库 同方期刊数据库 同方期刊数据库 评论
Voltammetric Identification of Motor Oils Using electronic tongue on Carbon-Paste Electrode Basis
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Journal of Chemistry and Chemical Engineering 2012年 第12期6卷 1069-1073页
作者: Denis Blkmeev Sidelnikov A.V. Kudasheva F.Kh. Maystrenko V.N Department of Chemistry Bashkir State University Ufa 450076 Russian Federation
Viscous organic liquids are common products which are used in human life. The motor oils used to lubricate the moving parts of internal combustion engines present an important group of these substances. Timeous monito... 详细信息
来源: 维普期刊数据库 维普期刊数据库 评论
Correlation between dominant bacterial community and non-volatile organic compounds during the fermentation of shrimp sauces
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Food Science and Human Wellness 2023年 第1期12卷 233-241页
作者: Ruichang Gao Huijie Liu Ying Li Hongying Liu Yue Zhou Li Yuan School of Food and Biological Engineering Jiangsu UniversityZhenjiang 212013China Ocean College of Hebei Agriculture University Qinghuangdao 066000China
Shrimp sauce,one of the traditional salt-fermented food in China,has a unique flavor that is influenced by the resident *** quality of salt-fermented shrimp sauce was evaluated in this work by determining the total vo... 详细信息
来源: 维普期刊数据库 维普期刊数据库 同方期刊数据库 同方期刊数据库 评论
New sensor technologies in quality evaluation of Chinese materia medica:2010–2015
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Acta Pharmaceutica Sinica B 2017年 第2期7卷 137-145页
作者: Xiaosu Miao Qingyu Cui Honghui Wu Yanjiang Qiao Yanfei Zheng Zhisheng Wu School of Chinese Materia Medica Beijing University of Chinese MedicineBeijing 100102China
New sensor technologies play an important role in quality evaluation of Chinese materia medica(CMM) and include near-infrared spectroscopy,chemical imaging,electronic nose and electronic *** review on quality evaluati... 详细信息
来源: 维普期刊数据库 维普期刊数据库 同方期刊数据库 同方期刊数据库 评论
Virtual screening,molecular docking and identification of umami peptides derived from Oncorhynchus mykiss
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Food Science and Human Wellness 2023年 第1期12卷 89-93页
作者: Wenzhu Zhao Lijun Su Shitong Huo Zhipeng Yu Jianrong Li Jingbo Liu School of Food Science and Engineering Hainan UniversityHaikou 570228China College of Food Science and Engineering Bohai UniversityJinzhou 121013China Lab of Nutrition and Functional Food Jilin UniversityChangchun 130062China
Oncorhynchus mykiss is delicious and contains abundant flavor ***,few studies focused on umami peptides of *** the current work,umami peptides derived from *** were identified using virtual screening,molecular docking... 详细信息
来源: 维普期刊数据库 维普期刊数据库 同方期刊数据库 同方期刊数据库 评论
Flavor release from traditional dry-cured pork during oral processing
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Food Science and Human Wellness 2023年 第1期12卷 102-110页
作者: Xing Tian Zongjun Li Ke Li Zhongqin Wu Rui Ren Haodong Wang Chaoqun Zeng College of Pharmacy Hunan University of Chinese MedicineChangsha 410208China College of Food Science and Technology Hunan Agricultural UniversityChangsha 410128China Hunan Engineering Research Center of Drug and Food Homology Functional Food Changsha 410208China
The rate of flavor release in the mouth from traditional dry-cured pork was evaluated in this *** was hypothesized that a slow steady release of flavor would occur on chewing and *** test this,high salt dry-cured pork... 详细信息
来源: 维普期刊数据库 维普期刊数据库 同方期刊数据库 同方期刊数据库 评论