Electronic tongue (e-tongue) and electronic nose (e-nose) have been widely used to
determine food products' taste, aroma, and flavor profiles. Several researchers and …

Data fusion technology based on the multi-sensor system can obtain the holistic properties
of samples. However, multi-sensor data fusion will bring more redundant information, which …

The focus of this study was to compare the yolk flavor of eggs from laying hens of Chinese
indigenous and commercial, based on detection of volatile compounds, fatty acids, and …

Egg white protein (EWP) is susceptible to denaturation and coagulation when exposed to
high temperatures, adversely affecting its flavour, thereby influencing consumers' decisions …

E-nose and e-tongue are advanced technologies that allow for the fast and precise analysis
of smells and flavours using special sensors. Both technologies are widely used, especially …

Polycyclic aromatic hydrocarbons (PAHs) are persistent contaminants in the environment.
Several of them have carcinogenic properties. There is considerable interest in their …

In the last decade, significant efforts have been made to predict sensory characteristics
using electronic senses, such as the electronic nose (e-nose) and the electronic tongue (e …

A paper-based sensor array consisting of eight nanoclusters (NCs) combined with
multivariate analysis was used as a rapid method for the determination of animal sources of …

As one of the sources of renewable energies, ethanol is produced from lignocellulosic
compounds and food waste during the fermentation process. In the present study, the …

Simple Summary Eggs are a good source of high-quality protein, essential fatty acids,
vitamins, and minerals. In addition to their high nutritional value, table eggs must be …