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pro vyhledávání: '"Helen Haug"'
The evaluation of aroma properties of beverages both analytically as well as with human sensory is a challenging task and most often related to time- and cost-intensive analyses. Whisky is a spirit offering a wide variety of aroma impressions caused
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4c46f60ef6a0fdba84b343c7f3539a08
https://doi.org/10.21203/rs.3.rs-2599252/v1
https://doi.org/10.21203/rs.3.rs-2599252/v1
Exhaustive analysis of chemical measurements requires considerable expenditure of time and personnel. However, many aspects of this can be automated by translating manual work into objective algorithmic routines. To this end, we developed adaptable s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ef69465e75762af54c554cdf99d166eb
https://publica.fraunhofer.de/handle/publica/441439
https://publica.fraunhofer.de/handle/publica/441439
Autor:
Helen Haug, Luise Klein, Tilman Sauerwald, Birte Poelke, Jonathan Beauchamp, Alexander Roloff
Publikováno v:
Critical reviews in analytical chemistry.
Volatile organic compounds (VOCs) are common constituents of many consumer products. Although many VOCs are generally considered harmless at low concentrations, some compound classes represent substances of concern in relation to human (inhalation) e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9ec32ebc91df15c1ef2935825f189c52
https://pubmed.ncbi.nlm.nih.gov/36306209
https://pubmed.ncbi.nlm.nih.gov/36306209
Publikováno v:
2022 IEEE International Symposium on Olfaction and Electronic Nose (ISOEN).
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0f36164493dd400b69d053493ed17af9
https://doi.org/10.1109/isoen54820.2022.9789600
https://doi.org/10.1109/isoen54820.2022.9789600