Taste sensor with global selectivity
K Toko - Materials Science and Engineering: C, 1996 - Elsevier
A recently developed multichannel taste sensor with global selectivity is being reviewed.
This sensor is composed of several kinds of lipid/polymer membranes for transforming …
This sensor is composed of several kinds of lipid/polymer membranes for transforming …
A taste sensor
K Toko - Measurement Science and Technology, 1998 - iopscience.iop.org
A multichannel taste sensor, namely an electronic tongue, with global selectivity is
composed of several kinds of lipid/polymer membranes for transforming information about …
composed of several kinds of lipid/polymer membranes for transforming information about …
Taste sensor
K Toko - Sensors and Actuators B: Chemical, 2000 - Elsevier
A taste sensor with global selectivity, ie, electronic tongue, is composed of several kinds of
lipid/polymer membranes for transforming information of taste substances into electric …
lipid/polymer membranes for transforming information of taste substances into electric …
Electronic sensing of tastes
K Toko - Sensors Update, 1998 - Wiley Online Library
The taste sensor showed a similar pattern for chemical substances producing the same taste
qualities, while quite different patterns were obtained for substances with different taste …
qualities, while quite different patterns were obtained for substances with different taste …
Multichannel taste sensor using lipid membranes
K Hayashi, M Yamanaka, K Toko, K Yamafuji - Sensors and Actuators B …, 1990 - Elsevier
We have developed a taste sensor consisting of a multichannel electrode with transducers
composed of lipid membranes immobilized with a polymer, ie, eight different kinds of lipid …
composed of lipid membranes immobilized with a polymer, ie, eight different kinds of lipid …
[PDF][PDF] Quantification of taste of coffee using sensor with global selectivity
T Fukunaga, K Toko, S Mori, Y Nakabayashi… - Sens …, 1996 - sensors.myu-group.co.jp
The tastes of different kinds of coffee were measured using a taste sensor. It was found that
the lipid membranes of the sensor can be used safely at temperatures as high as 60 C for …
the lipid membranes of the sensor can be used safely at temperatures as high as 60 C for …
Multichannel taste sensor using electric potential changes in lipid membranes
K Toko, T Matsuno, K Yamafuji, K Hayashi… - Biosensors and …, 1994 - Elsevier
A taste sensor with a multichannel electrode was developed by using lipid membranes as a
transducer of taste substances. The sensor can detect the taste in a similar manner to the …
transducer of taste substances. The sensor can detect the taste in a similar manner to the …
RETRACTED: Electronic tongue
K Toko - 1998 - Elsevier
A taste sensor with global selectivity is composed of several kinds of lipid/polymer
membranes for transforming information of taste substances into an electric signal. The …
membranes for transforming information of taste substances into an electric signal. The …
Taste sensor: Electronic tongue with lipid membranes
X Wu, Y Tahara, R Yatabe, K Toko - analytical sciences, 2020 - Springer
Taste is of five basic types, namely, sourness, saltiness, sweetness, bitterness and umami. In
this review, we focus on a potentiometric taste sensor that we developed and fabricated …
this review, we focus on a potentiometric taste sensor that we developed and fabricated …
Detection of suppression of bitterness by sweet substance using a multichannel taste sensor
S Takagi, K Toko, K Wada, H Yamada… - Journal of …, 1998 - Elsevier
Abstract□ A multichannel taste sensor whose transducer is composed of several kinds of
lipid/polymer membranes with different characteristics can detect taste in a manner similar to …
lipid/polymer membranes with different characteristics can detect taste in a manner similar to …