Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Yuezhong Mao"'
Autor:
Chaoxian Jia, Yuezhong Mao, Jianxi Ying, Xiaofan Guo, Shiyi Tian, Weibo Zheng, Tao Zhang, Yufen Zhao, Kun Ding, Yan Liu
Publikováno v:
Electrochemistry Communications, Vol 170, Iss , Pp 107840- (2025)
As technology advanced, the demand for automation and in-situ monitoring of chemical reactions soared. This article introduced a novel in-situ monitoring device that utilized an electronic tongue system. Comprising a centrifuge, experimental unit, mi
Externí odkaz:
https://doaj.org/article/b3ff76007dd4401a9ce2afb8e45139ce
Publikováno v:
npj Science of Food, Vol 6, Iss 1, Pp 1-7 (2022)
Abstract The clarity of taste sensation interaction is a key basis for promoting the food sensory science research and its application to the beverage and food additive industries. This study explored the synergy and antagonism effect of sucrose-citr
Externí odkaz:
https://doaj.org/article/243ea5eccb8a44ed8a58f67d4ac1a80e
Publikováno v:
Journal of Future Foods, Vol 1, Iss 1, Pp 82-87 (2021)
The Stevens law, S = kIn, is commonly accepted as a landmark achievement in the field of sensory psychophysics and has been widely applied in food sensory research. The theory effectively links the two parameters of very different nature, the intensi
Externí odkaz:
https://doaj.org/article/140dc66117664e5dbaf3e577af6f4a65
Publikováno v:
Sensors, Vol 19, Iss 3, p 605 (2019)
The aim of this study was to use an electronic nose set up in our lab to detect and predict the freshness of pork, beef and mutton. Three kinds of freshness, including fresh, sub-fresh and putrid, was established by human sensory evaluation and was u
Externí odkaz:
https://doaj.org/article/509a69bafdbd46ca804c716b8bc4029b
Publikováno v:
Sensors, Vol 18, Iss 9, p 2758 (2018)
A broad-spectrum sweet taste sensor based on Ni(OH)2/Ni electrode was fabricated by the cyclic voltammetry technique. This sensor can be directly used to detect natural sweet substances in 0.1 M NaOH solution by chronoamperometry method. The current
Externí odkaz:
https://doaj.org/article/79b32000b74e490fb22947dd239c0f15
Publikováno v:
Food Analytical Methods. 15:2414-2423
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6f8124badc7b89bbf045a3fdbc26b98a
https://doi.org/10.1007/s12161-022-02285-4
https://doi.org/10.1007/s12161-022-02285-4
Publikováno v:
Journal of Food Science. 86:4922-4931
Red Huajiao was the most important Zanthoxylum species in China, and its quality was highly determined the geographical region. This study was aimed to establish a determination method for the geographical origin recognition of Red Huajiao by using t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3721aded81b614eb224989dd19ece6e9
https://doi.org/10.1111/1750-3841.15933
https://doi.org/10.1111/1750-3841.15933
Publikováno v:
Food Chemistry. 281:78-84
This study's aim is to establish a new sensory sweetness definition and conversion method for five sugars. A "closed-type" question based on triangle test and paired comparison was used for sensory evaluation. The absolute threshold and nine sensory
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e6c137a4c61e8e8c5155df9dcb13be43
https://doi.org/10.1016/j.foodchem.2018.12.049
https://doi.org/10.1016/j.foodchem.2018.12.049
Autor:
Yuezhong Mao1 myz-001@163.com, Shiyi Tian1 tianshiyi@zjgsu.edu.cn, Shuanglin Gong1 daringame@163.com, Yumei Qin1 yqin@zjsu.edu.cn, Jianzhong Han1 hanjz99@zjsu.edu.cn, Shaoping Deng1 spdeng@zjgsu.edu.cn
Publikováno v:
Sensors (14248220). Sep2018, Vol. 18 Issue 9, p2758. 16p.