These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

164 related articles for article (PubMed ID: 33809248)

  • 1. 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]  

  • 2. Evaluation of spontaneous fermentation impact on the physicochemical properties and sensory profile of green and roasted arabica coffee by digital technologies.
    Wu H; Gonzalez Viejo C; Fuentes S; Dunshea FR; Suleria HAR
    Food Res Int; 2024 Jan; 176():113800. PubMed ID: 38163710
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. Rapid Assessment of Rice Quality Traits Using Low-Cost Digital Technologies.
    Aznan A; Gonzalez Viejo C; Pang A; Fuentes S
    Foods; 2022 Apr; 11(9):. PubMed ID: 35563907
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Electronic Nose and Gas Chromatograph Devices for the Evaluation of the Sensory Quality of Green Coffee Beans.
    Cascos G; Lozano J; Montero-Fernández I; Marcía-Fuentes JA; Aleman RS; Ruiz-Canales A; Martín-Vertedor D
    Foods; 2023 Dec; 13(1):. PubMed ID: 38201115
    [TBL] [Abstract][Full Text] [Related]  

  • 7. HS-SPME-MS-Enose Coupled with Chemometrics as an Analytical Decision Maker to Predict In-Cup Coffee Sensory Quality in Routine Controls: Possibilities and Limits.
    Liberto E; Bressanello D; Strocchi G; Cordero C; Ruosi MR; Pellegrino G; Bicchi C; Sgorbini B
    Molecules; 2019 Dec; 24(24):. PubMed ID: 31835525
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Gas chromatography/olfactometry and electronic nose analyses of retronasal aroma of espresso and correlation with sensory evaluation by an artificial neural network.
    Michishita T; Akiyama M; Hirano Y; Ikeda M; Sagara Y; Araki T
    J Food Sci; 2010; 75(9):S477-89. PubMed ID: 21535621
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Characterization of headspace aroma compounds of freshly brewed arabica coffees and studies on a characteristic aroma compound of Ethiopian coffee.
    Akiyama M; Murakami K; Hirano Y; Ikeda M; Iwatsuki K; Wada A; Tokuno K; Onishi M; Iwabuchi H
    J Food Sci; 2008 Jun; 73(5):C335-46. PubMed ID: 18576978
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Early Detection of Aphid Infestation and Insect-Plant Interaction Assessment in Wheat Using a Low-Cost Electronic Nose (E-Nose), Near-Infrared Spectroscopy and Machine Learning Modeling.
    Fuentes S; Tongson E; Unnithan RR; Gonzalez Viejo C
    Sensors (Basel); 2021 Sep; 21(17):. PubMed ID: 34502839
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. 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]  

  • 13. 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]  

  • 14. Digital Assessment and Classification of Wine Faults Using a Low-Cost Electronic Nose, Near-Infrared Spectroscopy and Machine Learning Modelling.
    Gonzalez Viejo C; Fuentes S
    Sensors (Basel); 2022 Mar; 22(6):. PubMed ID: 35336472
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Assessment of Beer Quality Based on a Robotic Pourer, Computer Vision, and Machine Learning Algorithms Using Commercial Beers.
    Gonzalez Viejo C; Fuentes S; Torrico DD; Howell K; Dunshea FR
    J Food Sci; 2018 May; 83(5):1381-1388. PubMed ID: 29603223
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Development of a Time-Intensity Evaluation System for Consumers: Measuring Bitterness and Retronasal Aroma of Coffee Beverages in 106 Untrained Panelists.
    Gotow N; Moritani A; Hayakawa Y; Akutagawa A; Hashimoto H; Kobayakawa T
    J Food Sci; 2015 Jun; 80(6):S1343-51. PubMed ID: 25943978
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Machine Learning-Assisted Portable Microplasma Optical Emission Spectrometer for Food Safety Monitoring.
    Ren T; Lin Y; Su Y; Ye S; Zheng C
    Anal Chem; 2024 Apr; 96(13):5170-5177. PubMed ID: 38512240
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Early Detection of
    Feng H; Gonzalez Viejo C; Vaghefi N; Taylor PWJ; Tongson E; Fuentes S
    Sensors (Basel); 2022 Nov; 22(22):. PubMed ID: 36433241
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Modulation of coffee aroma via the fermentation of green coffee beans with Rhizopus oligosporus: II. Effects of different roast levels.
    Lee LW; Cheong MW; Curran P; Yu B; Liu SQ
    Food Chem; 2016 Nov; 211():925-36. PubMed ID: 27283714
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Changes in volatile compounds and overall aroma profile during storage of coffee brews at 4 and 25 degrees C.
    Pérez-Martínez M; Sopelana P; de Peña MP; Cid C
    J Agric Food Chem; 2008 May; 56(9):3145-54. PubMed ID: 18422327
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.