Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Ronggang Chen"'
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:
2022 IEEE 3rd China International Youth Conference on Electrical Engineering (CIYCEE).
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::38205e25bdcf4e8f3363cb728ba63166
https://doi.org/10.1109/ciycee55749.2022.9958984
https://doi.org/10.1109/ciycee55749.2022.9958984
Publikováno v:
Food Research International. 53:816-821
In order to objectively indicate the bitter taste intensities of black and oolong teas on the basis of a permanent standard point, a taste sensor method was developed that calibrated the sensor outputs with standard solutions prepared with only pure
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6232e05273d2c909ba65c09d74dad725
https://doi.org/10.1016/j.foodres.2013.01.017
https://doi.org/10.1016/j.foodres.2013.01.017
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:
IEEJ Transactions on Sensors and Micromachines. 130:282-287
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7f003bbbdb369c9fb8298b04e098493d
https://doi.org/10.1541/ieejsmas.130.282
https://doi.org/10.1541/ieejsmas.130.282
Autor:
Tomomi Ujihara, Shinya Yamaguchi, Katsunori Kohata, Yuichi Yamaguchi, Hidekazu Ikezaki, Daisuke Maruyama, Ronggang Chen, Nobuyuki Hayashi
Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 70:626-631
A practical method for universal evaluation of the astringency of green tea infusion by a taste sensor system was established. The use of EGCg aqueous solution as a standard enabled analysis with high accuracy and reproducibility. The sensor output w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::26016d23aee2fc5cef270d3c8bbc65c1
https://doi.org/10.1271/bbb.70.626
https://doi.org/10.1271/bbb.70.626
Autor:
Nobuyuki Hayashi, Ronggang Chen
Publikováno v:
Biochemical Sensors: Mimicking Gustatory and Olfactory Senses
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::69d62360b392281735e09aee5eb5d03d
https://doi.org/10.1201/b15650-7
https://doi.org/10.1201/b15650-7
Publikováno v:
Journal of agricultural and food chemistry. 58(14)
To develop a methodology for creating a sensor with a receptor for specific taste substances, we focused on constructing a sensing system for the bitter-astringent taste intensity of green tea catechins: (-)-epigallocatechin-3-O-gallate (EGCg), (-)-e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cfc3ef5302fcd13bbf626b1de1ff78bc
https://pubmed.ncbi.nlm.nih.gov/20572674
https://pubmed.ncbi.nlm.nih.gov/20572674
Autor:
Ronggang Chen, Tomomi Ujihara, Hidekazu Ikezaki, Nobuyuki Hayashi, Hideyuki Kitajima, Yuzo Mizukami
Publikováno v:
Bioscience, biotechnology, and biochemistry. 71(2)
Grading the astringency of black tea by a taste sensor system was studied. The black tea samples manufactured in India and Sri Lanka were classified into ten steps on the basis of two standard solutions (0.65 mM and 0.26 mM EGCg aqueous solutions). A
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f56c9f50653525c1c392fde498ba9256
https://pubmed.ncbi.nlm.nih.gov/17284831
https://pubmed.ncbi.nlm.nih.gov/17284831
Autor:
Kobayashi, Yoshikazu, Habara, Masaaki, Ikezazki, Hidekazu, Ronggang Chen, Naito, Yoshinobu, Toko, Kiyoshi
Publikováno v:
Sensors (14248220); 2010, Vol. 10 Issue 4, p3411-3443, 33p, 1 Color Photograph, 7 Diagrams, 4 Charts, 14 Graphs