Zobrazeno 1 - 10
of 105
pro vyhledávání: '"Hidekazu Ikezaki"'
Publikováno v:
Sensors, Vol 24, Iss 17, p 5553 (2024)
This study focused on developing an advanced bitterness sensor designed to minimize interference from common anions such as nitrate (NO3−) and iodide (I−) by incorporating partially dissociated amine compounds into the sensor membrane. The conven
Externí odkaz:
https://doaj.org/article/99dcfd60e8b444ab9d1b19a45c4efc26
Publikováno v:
Sensors, Vol 23, Iss 19, p 8145 (2023)
Currently, taste sensors utilizing lipid polymer membranes are utilized to assess the taste of food products quantitatively. During this process, it is crucial to identify and quantify basic tastes, e.g., sourness and sweetness, while ensuring that t
Externí odkaz:
https://doaj.org/article/720440331bc247658a95cb0240565de2
Publikováno v:
Chemosensors, Vol 10, Iss 5, p 166 (2022)
Nowadays, the utilization of a taste sensor with lipid/polymer membranes is one of the most accurate and objective ways to evaluate the tastes of solutions. However, it has been difficult to evaluate uncharged sweet substances, such as sucrose, becau
Externí odkaz:
https://doaj.org/article/e6b1e02b1ca042a9b6dc95cafcccb96b
Publikováno v:
Sensors, Vol 21, Iss 24, p 8343 (2021)
The lipid phosphoric acid di-n-decyl ester (PADE) has played an important role in the development of taste sensors. As previously reported, however, the concentration of PADE and pH of the solution affected the dissociation of H+, which made the meas
Externí odkaz:
https://doaj.org/article/7f7dd78f064a44448a762a5d910c0737
Publikováno v:
Chemosensors, Vol 9, Iss 2, p 28 (2021)
Technologies for quantifying bitterness are essential for classifying medicines. As previously reported, taste sensors with lipid polymer membranes can respond to bitter hydrochloride substances in pharmaceuticals. However, the acid hydrolysis reacti
Externí odkaz:
https://doaj.org/article/2abd3c403b9f4616afbfc12a16191f15
Autor:
Jumpei Yoshimatsu, Kiyoshi Toko, Yusuke Tahara, Misaki Ishida, Masaaki Habara, Hidekazu Ikezaki, Honami Kojima, Saeri Ikegami, Miyako Yoshida, Takahiro Uchida
Publikováno v:
Sensors, Vol 20, Iss 12, p 3455 (2020)
A taste sensor with lipid/polymer membranes is one of the devices that can evaluate taste objectively. However, the conventional taste sensor cannot measure non-charged bitter substances, such as caffeine contained in coffee, because the taste sensor
Externí odkaz:
https://doaj.org/article/fbf134c53e8f45ffbfcc4bfc10b51624
Publikováno v:
Sensors, Vol 20, Iss 2, p 400 (2020)
We have developed a method to quantify the sweetness of negatively charged high-potency sweeteners coexisting with other taste substances. This kind of sweetness sensor uses lipid polymer membranes as the taste-sensing part. Two types of outputs have
Externí odkaz:
https://doaj.org/article/7369563deef64683a73a9c2f0b97267b
Publikováno v:
Sensors, Vol 15, Iss 9, Pp 22439-22450 (2015)
It is possible to evaluate the taste of foods or medicines using a taste sensor. The taste sensor converts information on taste into an electrical signal using several lipid/polymer membranes. A lipid/polymer membrane for bitterness sensing can evalu
Externí odkaz:
https://doaj.org/article/987b6863ebf24df496ea22ec47041432
Publikováno v:
Sensors, Vol 14, Iss 9, Pp 16274-16286 (2014)
The bitterness of bitter substances can be measured by the change in the membrane electric potential caused by adsorption (CPA) using a taste sensor (electronic tongue). In this study, we examined the relationship between the CPA value due to an acid
Externí odkaz:
https://doaj.org/article/ccd30d13329242e7a029b3faa81a4b12
Publikováno v:
Sensors, Vol 14, Iss 4, Pp 7359-7373 (2014)
Taste evaluation technology has been developed by several methods, such as sensory tests, electronic tongues and a taste sensor based on lipid/polymer membranes. In particular, the taste sensor can individually quantify five basic tastes without mult
Externí odkaz:
https://doaj.org/article/1920eca8b94645dfb08fbfdfe28b258b