Zobrazeno 1 - 10
of 18
pro vyhledávání: '"CPA value"'
Publikováno v:
Advances in Accounting Education: Teaching and Curriculum Innovations
Publikováno v:
Sensors, Vol 15, Iss 3, Pp 6241-6249 (2015)
A taste sensor using lipid-polymer membranes has been developed to evaluate the taste of foods, beverages and medicines. The response of the taste sensor, measured as a change in the membrane potential caused by adsorption (CPA), corresponds to the a
Externí odkaz:
https://doaj.org/article/5808a38bc8c247209ca166c8a200ad48
Autor:
Yoshikazu Kobayashi, Masaaki Habara, Hidekazu Ikezazki, Ronggang Chen, Yoshinobu Naito, Kiyoshi Toko
Publikováno v:
Sensors, Vol 10, Iss 4, Pp 3411-3443 (2010)
Effective R&D and strict quality control of a broad range of foods, beverages, and pharmaceutical products require objective taste evaluation. Advanced taste sensors using artificial-lipid membranes have been developed based on concepts of global sel
Externí odkaz:
https://doaj.org/article/2a62b2272cb147cea3b07de0fb1bb1e2
Publikováno v:
Sensors, Vol 16, Iss 2, p 230 (2016)
A taste sensor that uses lipid/polymer membranes can evaluate aftertastes felt by humans using Change in membrane Potential caused by Adsorption (CPA) measurements. The sensor membrane for evaluating bitterness, which is caused by acidic bitter subst
Externí odkaz:
https://doaj.org/article/b6abe92eb0b849339110e70e5cbbbc03
Autor:
Kiyoshi Toko, Ronggang Chen, Yoshinobu Naito, Yoshikazu Kobayashi, Masaaki Habara, Hidekazu Ikezazki
Publikováno v:
Sensors, Vol 10, Iss 4, Pp 3411-3443 (2010)
Sensors (Basel, Switzerland)
Sensors (Basel, Switzerland)
Effective R&D and strict quality control of a broad range of foods, beverages, and pharmaceutical products require objective taste evaluation. Advanced taste sensors using artificial-lipid membranes have been developed based on concepts of global sel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::afb5bdf68450e40c028acaea19134234
http://www.mdpi.com/1424-8220/10/4/3411/
http://www.mdpi.com/1424-8220/10/4/3411/
Publikováno v:
Sensors (Basel, Switzerland)
Sensors, Vol 15, Iss 3, Pp 6241-6249 (2015)
Sensors
Volume 15
Issue 3
Pages 6241-6249
Sensors, Vol 15, Iss 3, Pp 6241-6249 (2015)
Sensors
Volume 15
Issue 3
Pages 6241-6249
A taste sensor using lipid-polymer membranes has been developed to evaluate the taste of foods, beverages and medicines. The response of the taste sensor, measured as a change in the membrane potential caused by adsorption (CPA), corresponds to the a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::32694ef74c3e78a70ab3218f8ae76166
https://pubmed.ncbi.nlm.nih.gov/25781512
https://pubmed.ncbi.nlm.nih.gov/25781512
Publikováno v:
Sensors; Volume 16; Issue 2; Pages: 230
Sensors, Vol 16, Iss 2, p 230 (2016)
Sensors (Basel, Switzerland)
Sensors, Vol 16, Iss 2, p 230 (2016)
Sensors (Basel, Switzerland)
A taste sensor that uses lipid/polymer membranes can evaluate aftertastes felt by humans using Change in membrane Potential caused by Adsorption (CPA) measurements. The sensor membrane for evaluating bitterness, which is caused by acidic bitter subst
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d40f7a26fe02ffa639516d437982bf4b
https://doi.org/10.3390/s16020230
https://doi.org/10.3390/s16020230
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Conference
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.