The volatile composition and odor of meat and meat products is based on the precursors
present in the raw meat. These are influenced by various pre-slaughter factors (species …

Recently, the issue of food authentication has gained attention, especially halal
authentication, because of cases of pork adulteration in beef. Many studies have developed …

Electronic nose (e-nose) systems have been reported to be used in many areas as rapid,
low-cost, and non-invasive instruments. Especially in meat production and processing, e …

This study presents a comprehensive literature review that investigates the distinctions
between true and false cinnamon. Given the intricate compositions of essential oils (EOs) …

This study assessed the volatilome of modified atmosphere packaged (MAP) 70% N 2/30%
CO 2 and air-packaged (AP) pork loins at 4° C and− 2° C storage conditions using electronic …

In the present study, the odour changes of trout, sea bream and sea bass were measured
and recorded with Arduino microprocessor compatible MQ3, MQ4, MQ5, MQ8, MQ9 and …

Meat from different species has a unique odor; however, there is a lack of systematic
research on the basic and characteristic components responsible for the formation of meat …

The electronic tongue (e-tongue) is an advanced sensor-based device capable of detecting
low concentration differences in solutions. It could have unparalleled advantages for meat …

Food adulteration is the most serious problem found in the food industry as it harms people's
healths and undermines their beliefs. The present study is focused on designing and …

Rice can provide humans with basic energy and nutrients, and its quality has attracted great
attention. Under different storage conditions, the rice quality is different. In the work, a depth …