Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Aziz AMARI"'
Autor:
Benachir Bouchikhi, Xavier Correig, Nezha El Bari, Eduard Llobet, Noureddine El Barbri, Aziz Amari
Publikováno v:
Sensors, Vol 6, Iss 10, Pp 1209-1223 (2006)
An electronic nose was developed and used as a rapid technique to classify thefreshness of sardine samples according to the number of days spent under cold storage (4 ±1°C, in air). The volatile compounds present in the headspace of w
Externí odkaz:
https://doaj.org/article/23374ab884514f29adc549eb05b3022d
Publikováno v:
Advances in Science, Technology and Engineering Systems Journal. 8:101-107
Publikováno v:
2022 2nd International Conference on Innovative Research in Applied Science, Engineering and Technology (IRASET).
Autor:
Khalid El Amraoui, Ayoub Ezzaki, Lhoussaine Masmoudi, Majid Hadri, Hicham El Belrhiti, Mohamed El Ansari, Aziz Amari
Publikováno v:
2022 2nd International Conference on Innovative Research in Applied Science, Engineering and Technology (IRASET).
Autor:
Khalid EL Amraoui, Ayoub Ezzaki, Abdelkrim Abanay, Mouataz Lghoul, Majid Hadri, Aziz Amari, Lhoussaine Masmoudi
Publikováno v:
ITM Web of Conferences. 46:05002
In recent years, Digital Agriculture (DA) has been widely developed using new technologies and computer vision technics. Drones and Machine learning have proved their efficiency in the optimization of the agricultural management. In this paper we pro
Publikováno v:
Sensors & Transducers, Vol 102, Iss 3, Pp 33-44 (2009)
The analysis of the aroma of milk is an especially complex problem due to the heterogeneous nature of milk. In the present study, a portable electronic nose has been fabricated and characterized using an oxide semiconductor gas sensor array. The port
Autor:
Aziz Amari, Noureddine El Barbri, Nezha El Bari, Eduard Llobet, Xavier Correig, Benachir Bouchikhi, Matteo Pardo, Giorgio Sberveglieri
Publikováno v:
AIP Conference Proceedings.
The present study describes the performance of an electronic nose in food odor analysis. This methodology was successfully applied to odor characterization of milk stored at 4° C during 4 days and of beef and sheep meat stored at 4° C for up to 15