Chemometrics | Food Science | Sensory Evaluation Predicting VOCs content and roasting methods of lamb shashliks using deep learning combined with chemometrics and sensory evaluation. June 30, 2023
Chemometrics | Food Science | Sensory Technology Characterization of selected commercially available grilled lamb shashliks based on flavor profiles using GC-MS, GC × GC-TOF-MS, GC-IMS, E-nose and E-tongue combined with chemometrics. May 12, 2023
Biochemistry | Food Science | Machine Learning Prediction of the freshness of horse mackerel (Trachurus japonicus) using E-nose, E-tongue, and colorimeter based on biochemical indexes analyzed during frozen storage of whole fish. September 29, 2022