BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

94 related articles for article (PubMed ID: 25587981)

  • 1. Improving the performance of an electronic nose by wine aroma training to distinguish between drip coffee and canned coffee.
    Fujioka K; Tomizawa Y; Shimizu N; Ikeda K; Manome Y
    Sensors (Basel); 2015 Jan; 15(1):1354-64. PubMed ID: 25587981
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Integrating a Low-Cost Electronic Nose and Machine Learning Modelling to Assess Coffee Aroma Profile and Intensity.
    Gonzalez Viejo C; Tongson E; Fuentes S
    Sensors (Basel); 2021 Mar; 21(6):. PubMed ID: 33809248
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Classification of white wine aromas with an electronic nose.
    Lozano J; Santos JP; Horrillo MC
    Talanta; 2005 Sep; 67(3):610-6. PubMed ID: 18970214
    [TBL] [Abstract][Full Text] [Related]  

  • 4. An AI-powered Electronic Nose System with Fingerprint Extraction for Aroma Recognition of Coffee Beans.
    Lee CH; Chen IT; Yang HC; Chen YJ
    Micromachines (Basel); 2022 Aug; 13(8):. PubMed ID: 36014234
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Discrimination between washed Arabica, natural Arabica and Robusta coffees by using near infrared spectroscopy, electronic nose and electronic tongue analysis.
    Buratti S; Sinelli N; Bertone E; Venturello A; Casiraghi E; Geobaldo F
    J Sci Food Agric; 2015 Aug; 95(11):2192-200. PubMed ID: 25258213
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Prediction of key aroma development in coffees roasted to different degrees by colorimetric sensor array.
    Kim SY; Ko JA; Kang BS; Park HJ
    Food Chem; 2018 Feb; 240():808-816. PubMed ID: 28946345
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Modulation of coffee aroma via the fermentation of green coffee beans with Rhizopus oligosporus: I. Green coffee.
    Lee LW; Cheong MW; Curran P; Yu B; Liu SQ
    Food Chem; 2016 Nov; 211():916-24. PubMed ID: 27283713
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Discrimination and geographical origin prediction of washed specialty Bourbon coffee from different coffee growing areas in Rwanda by using electronic nose and electronic tongue.
    Flambeau KJ; Lee WJ; Yoon J
    Food Sci Biotechnol; 2017; 26(5):1245-1254. PubMed ID: 30263658
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Acetic acid detection threshold in synthetic wine samples of a portable electronic nose.
    Macías MM; Manso AG; Orellana CJ; Velasco HM; Caballero RG; Chamizo JC
    Sensors (Basel); 2012 Dec; 13(1):208-20. PubMed ID: 23262483
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Evaluation of wine aromatic compounds by a sensory human panel and an electronic nose.
    Arroyo T; Lozano J; Cabellos JM; Gil-Diaz M; Santos JP; Horrillo C
    J Agric Food Chem; 2009 Dec; 57(24):11543-9. PubMed ID: 19919096
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Not All Flavor Expertise Is Equal: The Language of Wine and Coffee Experts.
    Croijmans I; Majid A
    PLoS One; 2016; 11(6):e0155845. PubMed ID: 27322035
    [TBL] [Abstract][Full Text] [Related]  

  • 12. PTR-ToF-MS characterisation of roasted coffees (C. arabica) from different geographic origins.
    Yener S; Romano A; Cappellin L; Märk TD; Sánchez Del Pulgar J; Gasperi F; Navarini L; Biasioli F
    J Mass Spectrom; 2014 Sep; 49(9):929-35. PubMed ID: 25230190
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Evaluation of soluble oxalates content in infusions of different kinds of tea and coffee available on the Polish market.
    Rusinek E
    Rocz Panstw Zakl Hig; 2012; 63(1):25-30. PubMed ID: 22642066
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Monitoring of alcoholic fermentation using near infrared and mid infrared spectroscopies combined with electronic nose and electronic tongue.
    Buratti S; Ballabio D; Giovanelli G; Dominguez CM; Moles A; Benedetti S; Sinelli N
    Anal Chim Acta; 2011 Jul; 697(1-2):67-74. PubMed ID: 21641420
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Natural occurrence of ochratoxin A and antioxidant activities of green and roasted coffees and corresponding byproducts.
    Napolitano A; Fogliano V; Tafuri A; Ritieni A
    J Agric Food Chem; 2007 Dec; 55(25):10499-504. PubMed ID: 18020409
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Direct integration of pervaporation as a sample preparation method for a dedicated "electronic nose".
    Pinheiro C; Schäfer T; Crespo JG
    Anal Chem; 2005 Aug; 77(15):4927-35. PubMed ID: 16053306
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Roasted coffees high in lipophilic antioxidants and chlorogenic acid lactones are more neuroprotective than green coffees.
    Chu YF; Brown PH; Lyle BJ; Chen Y; Black RM; Williams CE; Lin YC; Hsu CW; Cheng IH
    J Agric Food Chem; 2009 Oct; 57(20):9801-8. PubMed ID: 19772322
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Modeling Mass and Heat Transfer in Multiphase Coffee Aroma Extraction.
    Beverly D; Lopez-Quiroga E; Farr R; Melrose J; Henson S; Bakalis S; Fryer PJ
    Ind Eng Chem Res; 2020 Jun; 59(24):11099-11112. PubMed ID: 32565616
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Discrimination of complex mixtures by a colorimetric sensor array: coffee aromas.
    Suslick BA; Feng L; Suslick KS
    Anal Chem; 2010 Mar; 82(5):2067-73. PubMed ID: 20143838
    [TBL] [Abstract][Full Text] [Related]  

  • 20. [Research on the aromas. On the aroma of coffee. I].
    Stoll M; Winter M; Gautschi F; Flament I; Willhalm B
    Helv Chim Acta; 1967 Mar; 50(2):628-94. PubMed ID: 5587095
    [No Abstract]   [Full Text] [Related]  

    [Next]    [New Search]
    of 5.