@article{MTMT:34265390,
	title = {Analysis of umami taste and their contributing compounds in edible fungi based on electronic tongue, sensory evaluation, and chemical analysis},
	url = {https://m2.mtmt.hu/api/publication/34265390},
	author = {Feng, Tao and Cai, Weitong and Chen, Da and Song, Shiqing and Yao, Lingyun and Sun, Min and Wang, Huatian and Yu, Chuang and Liu, Qian and Dang, Yali},
	doi = {10.1111/1750-3841.16684},
	journal-iso = {J FOOD SCI},
	journal = {JOURNAL OF FOOD SCIENCE},
	unique-id = {34265390},
	issn = {0022-1147},
	abstract = {Edible fungi are rich in nutrients and have unique umami taste, which varies with genotypes, growth conditions, and harvest time. In this study, umami compounds in 12 species of edible fungi are analyzed and identified by electronic tongue. Through principal component analysis and discriminant factor analysis, these 2 methods could be successfully distinguished the variety of 12 edible fungi. Besides, the umami intensity of edible fungi soup is also evaluated by sensory and chemical analysis methods, for example, Tricholoma matsutake is 5.60 +/- 0.34 and 5.17 +/- 0.38, Coprinus comatus is 7.70 +/- 0.23 and 9.83 +/- 0.34 through sensory evaluation and electronic tongue respectively, followed by establishing the correlation from the response data by PLS (partial least squares analysis). According to the PLS model, with a correlation coefficients of calibration models greater than 0.7 and the low root mean square error of calibration and root mean square error of prediction values, the results correlate well with each other. Therefore, we can indicate that the electronic tongue is able to analyze and evaluate the umami intensity of edible fungi to some extent.},
	keywords = {Sensory evaluation; Electronic tongue; edible fungi; umami intensity; umami taste substance},
	year = {2023},
	eissn = {1750-3841},
	orcid-numbers = {Feng, Tao/0000-0001-5582-4419; Yu, Chuang/0009-0006-2688-8417}
}

@article{MTMT:33874292,
	title = {Toward the Upgrading Quality of Drinking Water from Flavor Evaluation: Taste, Feeling, and Retronasal Odor Issues},
	url = {https://m2.mtmt.hu/api/publication/33874292},
	author = {Shuai, Youwen and Zhang, Kejia and Zhu, Hui and Lou, Jiaxue and Zhang, Tuqiao},
	doi = {10.1021/acsestengg.2c00354},
	journal-iso = {ACS - EST ENG},
	journal = {ACS - ES & T ENGINEERING},
	unique-id = {33874292},
	issn = {2690-0645},
	abstract = {Sensory property (taste and odor, T&O) has become an essential factor in the assessment and selection of drinking water. In addition to odor issues, the taste of drinking water has also drawn consumers' attentions for causing a lot of misunderstanding and damage to the impression of the public water supply. In fact, the general concept of taste refers to the involved sensations in the tasting process, including taste, feeling, and retronasal odor (jointly called flavor). As an integral part of the drinking water sensory issues, the flavor issues that relate to both volatile and nonvolatile components have received inadequate attention due to the underperformance of a tasting panel and stricter ethical principles for tasting tests; even the flavor threshold for certain substances is lower than the odor threshold. To motivate research that can overcome these challenges, this paper provides an in-depth clarification of relevant concepts and an overview of the predominant and potential substances affecting flavor, as well as a modified wheel for the tasting test. Additionally, considering the current reliance on sensory panels, recent advances in evaluation methodologies have been critically evaluated, with particular emphasis on in vitro approaches. At last, this review proposes future prospects in four major aspects, with upgrading strategies for drinking water quality. It is hoped that this review both illustrates the current state of this field and stimulates further research.},
	keywords = {evaluation; drinking water; FLAVOR; taste and odor; improving stratege},
	year = {2023}
}

@article{MTMT:34601003,
	title = {The application of advanced oxidation processes including photocatalysis-based ones for the off-flavours removal (GSM and MIB) in recirculating aquaculture systems},
	url = {https://m2.mtmt.hu/api/publication/34601003},
	author = {Zorzi, Vittorio and Bertini, Andrea and Robertson, Andrew and Berardinelli, Annachiara and Palmisano, Leonardo and Parrino, Francesco},
	doi = {10.1016/j.mcat.2023.113616},
	journal-iso = {MOL CATAL},
	journal = {MOLECULAR CATALYSIS},
	volume = {551},
	unique-id = {34601003},
	issn = {2468-8231},
	abstract = {Recirculating aquaculture system (RAS) popularity is threatened by the accumulation of off-flavour compounds such as geosmin (GSM) and 2-methylisoborneol (MIB) in the rearing water. Due to their lipophilic nature and the high bio-accumulation rate, they can be detected at very low concentrations in fish flesh, thus reducing product quality and marketability. The removal of these compounds often requires fish to be purged using high amounts of fresh and/or highly treated water before harvesting. A promising alternative is controlling the off-flavours throughout the production cycle by means of advanced oxidation processes (AOPs). In this review, the current state of the art of AOPs application to GSM and MIB degradation is reviewed under the perspective of their applicability to RASs. In particular the advantages of promising coupled processes such as photocatalytic ozonation have been highlighted. Finally, we critically reviewed the existing detection methods of off-flavour compounds in the rearing water, emphasising those allowing rapid and cheap measurements, in order to enable RAS plant managers to make real-time informed decisions, when off-flavours concentration increases above a certain threshold.},
	keywords = {sensors; Advanced oxidation process; 2-Methylisoborneol; geosmin; Recirculating aquaculture system (RAS)},
	year = {2023},
	eissn = {2468-8274},
	orcid-numbers = {Bertini, Andrea/0000-0002-0715-8228}
}

@article{MTMT:33877405,
	title = {Machine Learning-Based Multi-Level Fusion Framework for a Hybrid Voltammetric and Impedimetric Metal Ions Electronic Tongue},
	url = {https://m2.mtmt.hu/api/publication/33877405},
	author = {Lu, Tianqi and Al-Hamry, Ammar and Hao, Junfeng and Liu, Yang and Qu, Yunze and Kanoun, Olfa},
	doi = {10.3390/chemosensors10110474},
	journal-iso = {CHEMOSENSORS},
	journal = {CHEMOSENSORS},
	volume = {10},
	unique-id = {33877405},
	abstract = {Electronic tongues and artificial gustation for crucial analytes in the environment, such as metal ions, are becoming increasingly important. In this contribution, we propose a multi-level fusion framework for a hybrid impedimetric and voltammetric electronic tongue to enhance the accuracy of K+, Mg2+, and Ca2+ detection in an extensive concentration range (100.0 nM-1.0 mM). The proposed framework extracts electrochemical-based features and separately fuses, in the first step, impedimetric features, which are characteristic points and fixed frequency features, and the voltammetric features, which are current and potential features, for data reduction by LDA and classification by kNN. Then, in a second step, a decision fusion is carried out to combine the results for both measurement methods based on Dempster-Shafer (DS) evidence theory. The classification results reach an accuracy of 80.98% and 81.48% for voltammetric measurements and impedimetric measurements, respectively. The decision fusion based on DS evidence theory improves the total recognition accuracy to 91.60%, thus realizing significantly high accuracy in comparison to the state-of-the-art. In comparison, the feature fusion for both voltammetric and impedimetric features in one step reaches an accuracy of only 89.13%. The proposed hierarchical framework considers for the first time the fusion of impedimetric and voltammetric data and features from multiple electrochemical sensor arrays. The developed approach can be implemented for several further applications of pattern fusion, e.g., for electronic noses, measurement of environmental contaminants such as heavy metal ions, pesticides, explosives, and measurement of biomarkers, such as for the detection of cancers and diabetes.},
	keywords = {chemometrics; Electronic tongue; Smart agriculture; Decision fusion; metallic ions detection; sensor array fusion; voltammetric sensor array; impedimetric sensor array},
	year = {2022},
	eissn = {2227-9040},
	orcid-numbers = {Lu, Tianqi/0000-0003-0173-7023; Al-Hamry, Ammar/0000-0003-0952-3134; Kanoun, Olfa/0000-0002-7166-1266}
}

@article{MTMT:33184045,
	title = {Perspectives for Quality Evaluation of Some Mineral Waters from Slanic Moldova},
	url = {https://m2.mtmt.hu/api/publication/33184045},
	author = {Misaila, Lavinia and Barsan, Narcis and Nedeff, Florin Marian and Raducanu, Dumitra and Radu, Cristian and Grosu, Luminita and Patriciu, Oana-Irina and Gavrila, Lucian and Finaru, Adriana-Luminita},
	doi = {10.3390/w14192942},
	journal-iso = {WATER-SUI},
	journal = {WATER},
	volume = {14},
	unique-id = {33184045},
	abstract = {In the present study, using a combination of several analytical techniques such as conductometry/total dissolved solids (TDS), pH-metry, ICP-MS and UV-Vis spectrometry, 38 parameters (Na, K, Mg, Ca, Al, Fe, B, Li, Cr, Mn, Ni, Cu, Zn, Se, Sr, Ag, Cd, Ba, Pb, Be, V, Co, Ga, As, Rb, Cs, Hg, Tl, U, F-, Cl-, SO42-, NO3-, NO2-, HCO3-, CO2, electric conductivity (EC)/TDS and pH) for seven natural mineral waters (springs 1 bis, 5, 10, 14, 15, Sonda 2 and Sfantul Spiridon) from the Slanic Moldova area (Romania) were evaluated. Our data were compared with the historical chemical analyses records and also with the limits established by international and Romanian regulations for qualitative evaluation of natural mineral waters. In the case of the Evolution of the mineralization degree over time, it was observed that, in the interval 1933-2021, for all the studied sources, there were variations of mineralization that could be attributed to climatic and geological changes, mode of exploitation, as well as to analysis techniques used. Although decreases in mineralization were observed between 1981 and 2006 for water sources 1 bis, 10, 15 and S2, with a slight recovery and stability period between 2006 and 2021, they have retained their characteristics over time. Moreover, spring 14 retains its status as the most mineralized spring of the seven, although it also recorded a decrease in the mineralization degree between 2013 and 2018. Even if the concentration of major and minor ions showed some variation, highlighting the diversity of the water intakes and its changes over time for some of the springs, it is noticeable that these springs have kept their characteristics over time. It was identified that Sodium (Na+) was present in all natural mineral waters but predominated in sodium chloride, sodium bicarbonate and sodium sulfate. The concentration of potassium ion has shown a fairly significant fluctuation, in 2006 being registered the lowest values for most sources: 1 bis (88.00 mg/L), 5 (6.00 mg/L), 10 (81.00 mg/L), 14 (115.00 mg/L), 15 (45.20 mg/L), S2 (11.00 mg/L). By means of ICP-MS, trace elements that have never before been tested or reported were identified, thus completing the chemical fingerprint of these natural mineral waters to increase their value for routine or therapeutic uses or further sustainable exploitation.},
	keywords = {mineral waters; water quality; electrochemical and spectroscopic methods},
	year = {2022},
	eissn = {2073-4441}
}

@article{MTMT:31872520,
	title = {Human Breast Milk, Infant Formula, and Follow-Up Milks Comparison by Electronic Tongue},
	url = {https://m2.mtmt.hu/api/publication/31872520},
	author = {Krpan, M. and Major, N. and Šatalić, Z. and Hruškar, M.},
	doi = {10.1556/066.2020.00122},
	journal-iso = {ACTA ALIMENT},
	journal = {ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE},
	volume = {50},
	unique-id = {31872520},
	issn = {0139-3006},
	abstract = {Human breast milk, infant formula, and follow-up milks were tested by a commercial electronic tongue (aAstree, Alpha MOS) with the aim to determine taste diversity, since it has been recently shown that infants exposed to different tastes early in life, develop different food preference at a later age. Human milk (36 samples) were obtained from 13 lactating women, while 12 samples of infant formula and 14 samples of follow-up milk were obtained from the Croatian market and opened prior to analysis. Human breast milk samples showed a much higher diversity than both infant formulae and follow-up milks. These results suggest that breast-fed infants are exposed to a broader sensory experience, while formula fed infants are exposed to less diverse taste. Future studies will probably answer how this influences later food choice, taste preferences, and consequently, risk of obesity and other chronic diseases.},
	year = {2021},
	eissn = {1588-2535},
	pages = {33-41},
	orcid-numbers = {Major, N./0000-0002-4922-3681}
}

@article{MTMT:32344813,
	title = {Surface-Enhanced Raman Scattering (SERS) Taster: A Machine-Learning-Driven Multireceptor Platform for Multiplex Profiling of Wine Flavors},
	url = {https://m2.mtmt.hu/api/publication/32344813},
	author = {Leong, Yong Xiang and Lee, Yih Hong and Koh, Charlynn Sher Lin and Phan-Quang, Gia Chuong and Han, Xuemei and Phang, In Yee and Ling, Xing Yi},
	doi = {10.1021/acs.nanolett.1c00416},
	journal-iso = {NANO LETT},
	journal = {NANO LETTERS},
	volume = {21},
	unique-id = {32344813},
	issn = {1530-6984},
	abstract = {Integrating machine learning with surface-enhanced Raman scattering (SERS) accelerates the development of practical sensing devices. Such integration, in combination with direct detection or indirect analyte capturing strategies, is key to achieving high predictive accuracies even in complex matrices. However, indepth understanding of spectral variations arising from specific chemical interactions is essential to prevent model overfit. Herein, we design a machine-learning-driven "SERS taster" to simultaneously harness useful vibrational information from multiple receptors for enhanced multiplex profiling of five wine flavor molecules at parts-per-million levels. Our receptors employ numerous noncovalent interactions to capture chemical function-alities within flavor molecules. By strategically combining all receptor-flavor SERS spectra, we construct comprehensive "SERS superprofiles" for predictive analytics using chemometrics. We elucidate crucial molecular-level interactions in flavor identification and further demonstrate the differentiation of primary, secondary, and tertiary alcohol functionalities. Our SERS taster also achieves perfect accuracies in multiplex flavor quantification in an artificial wine matrix.},
	keywords = {machine learning; chemometrics; support vector machine (SVM); Surface-enhanced Raman scattering (SERS); Multiplex detection; molecular receptor; flavor analysis},
	year = {2021},
	eissn = {1530-6992},
	pages = {2642-2649},
	orcid-numbers = {Ling, Xing Yi/0000-0001-5495-6428}
}

@article{MTMT:32735912,
	title = {Considerations of the use of the electronic tongue in sensory science},
	url = {https://m2.mtmt.hu/api/publication/32735912},
	author = {Ross, C.F.},
	doi = {10.1016/j.cofs.2021.01.011},
	journal-iso = {CURRENT OPIN FOOD SCI},
	journal = {CURRENT OPINION IN FOOD SCIENCE},
	volume = {40},
	unique-id = {32735912},
	issn = {2214-7993},
	year = {2021},
	eissn = {2214-8000},
	pages = {87-93}
}

@article{MTMT:31695659,
	title = {Water discrimination based on the kinetic variations of AgNP spectrum},
	url = {https://m2.mtmt.hu/api/publication/31695659},
	author = {Shariati-Rad, Masoud and Mozaffari, Yalda},
	doi = {10.1039/d0ra06000c},
	journal-iso = {RSC ADV},
	journal = {RSC ADVANCES},
	volume = {10},
	unique-id = {31695659},
	issn = {2046-2069},
	abstract = {The assessment of water quality and its classification have considerable importance on public health. This requires monitoring of a wide range of physical, chemical and biological parameters. Here, an array of sensors composed of absorbances in different wavelengths in a kinetic process was used for classification. The data were obtained in the kinetic absorbance variations of silver nanoparticles (AgNPs) in the presence of different mineral waters. Spectral variations with time for each water sample were vectorized, and the matrix composed of these vectors was analyzed using principal component analysis (PCA) and hierarchical cluster analysis (HCA) as unsupervised clustering methods. The distinct clusters of nine different water samples were obtained using PCA and clustering by HCA resulted in an error rate of only 14.8%, which corresponds to misclassification of 4 water samples out of 27. The ability of the method for the discrimination of water samples using AgNP as the sole reagent can be attributed to the high dimensionality of data and the influence of the chemical environment in each water sample on the absorbance variations of AgNPs.},
	year = {2020},
	eissn = {2046-2069},
	pages = {34459-34465}
}

@article{MTMT:30949912,
	title = {Contribution of soil elemental contents and Cu and Sr isotope ratios to the understanding of pedogenetic processes and mechanisms involved in the soil-to-grape transfer (Soave vineyard, Italy)},
	url = {https://m2.mtmt.hu/api/publication/30949912},
	author = {Blotevogel, Simon and Schreck, Eva and Audry, Stephane and Saldi, Giuseppe D. and Viers, Jerome and Courjault-Rade, Pierre and Darrozes, Jose and Orgogozo, Laurent and Oliva, Priscia},
	doi = {10.1016/j.geoderma.2019.02.015},
	journal-iso = {GEODERMA},
	journal = {GEODERMA},
	volume = {343},
	unique-id = {30949912},
	issn = {0016-7061},
	abstract = {The effect of soil on wine composition and flavor is controversially discussed in viticulture. Mineral nutrition of the grapevine is one possibility for an influence of soil chemistry on winemaking. However, effects of soil chemistry are difficult to isolate from other physical and biological factors.Here two winegrowing plots in the Soave region (Italy) were investigated, lying side by side on contrasted soil types. Factors that influenced soil formation and characterize soil chemistry and mineralogy were determined. The influence of soil type on the elemental composition (Mg, Al, P, S, K, Ca, Mn, Fe, Cu, Zn, Sr, Mo and Ba) of leaves and grapes was studied. Carbon isotope ratios were measured to evaluate water stress. Radiogenic Sr and stable Cu isotope ratios were studied to identify the influence of different bedrocks and better understand the mechanisms involved in the soil-to-grape continuum.Even though the morphology of soils is different, chemical characteristics are similar in both vineyard plots. Nevertheless, Sr isotope ratios of horizons of both soils show influence of different bedrocks on their genesis. The composition of grapevine plants is similar between both plots even though there is a tendency for higher elemental contents on more calcareous soil. Finally, isotope ratios show that different mechanisms control Cu and Sr in plant: Cu seems to be controlled by regulation mechanisms of the plants whereas Sr is absorbed in ratios similar to the soil, reflecting the different geological origins.},
	keywords = {Mineral nutrition; Soil formation; Vineyard soil; Element transfers; Sr and Cu isotopes},
	year = {2019},
	eissn = {1872-6259},
	pages = {72-85},
	orcid-numbers = {Blotevogel, Simon/0000-0001-9490-9642}
}

@article{MTMT:30644266,
	title = {Organoleptic Analysis of Drinking Water Using an Electronic Tongue Based on Electrochemical Microsensors},
	url = {https://m2.mtmt.hu/api/publication/30644266},
	author = {Gutiérrez-Capitán, Manuel and Brull-Fontserè, Marta and Jiménez-Jorquera, Cecilia},
	doi = {10.3390/s19061435},
	journal-iso = {SENSORS-BASEL},
	journal = {SENSORS},
	volume = {19},
	unique-id = {30644266},
	year = {2019},
	eissn = {1424-8220}
}

@article{MTMT:30511223,
	title = {Recognition and sensing of organic compounds using analytical methods, chemical sensors, and pattern recognition approaches},
	url = {https://m2.mtmt.hu/api/publication/30511223},
	author = {Jha, Sunil Kr and Yadava, R. D. S. and Hayashi, Kenshi and Patel, Nilesh},
	doi = {10.1016/j.chemolab.2018.12.008},
	journal-iso = {CHEMOMETR INTELL LAB},
	journal = {CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS},
	volume = {185},
	unique-id = {30511223},
	issn = {0169-7439},
	abstract = {Currently, the development of smart systems for recognition and sensing of volatile organic compounds (VOCs) in medical, agricultural, biometric, security and safety, applications is an emerging research area. This review presents an introduction to the field of VOC recognition by analytical methods and sensing by chemical sensors. The role of pattern recognition methods in the analysis of sensor array response is briefly discussed. Besides, the electronic nose (E-Nose) system (a bio-inspired prototype of the natural olfaction system by combining a chemical sensor array and pattern recognition methods) and its significance for VOCs recognition and sensing in different applications is explained. The study concludes current constraint and future prospects of VOC recognition and sensing in real-time applications.},
	keywords = {PATTERN RECOGNITION; CHEMICAL SENSORS; Analytical methods; e-nose; VOC identification},
	year = {2019},
	eissn = {1873-3239},
	pages = {18-31}
}

@article{MTMT:30511224,
	title = {Grade classification model tandem BpNN method with multi-metal sensor for rice eating quality evaluation},
	url = {https://m2.mtmt.hu/api/publication/30511224},
	author = {Lu, Lin and Fang, Changyun and Hu, Zhanqiang and Hu, Xianqiao and Zhu, Zhiwei},
	doi = {10.1016/j.snb.2018.10.062},
	journal-iso = {SENSOR ACTUAT B CHEM},
	journal = {SENSORS AND ACTUATORS B-CHEMICAL},
	volume = {281},
	unique-id = {30511224},
	issn = {0925-4005},
	abstract = {Evaluation of rice eating quality is increasingly important to researchers and consumers. In this paper, a novel tandem evaluation approach, which is grade classification model tandem back propagationartion neural network (BpNN) method, was developed for multi-metal sensor to predict rice eating quality. Characteristic current and potential arrays were extracted and properly processed, resulting in potential phasor plane values and current phasor plane values. The current phasor plane values were used as the input variables of grade classification model, and consequently, the classification value and grade value of sample output as well as potential phasor plane values were used in the following BpNN for score prediction. It was found that the performance of developed grade classification model tandem BpNN method was better than that of direct neural network method. The scores predicted by developed method were compared to sensory scores obtained by traditional sensory evaluation. A correlation coefficient of 0.9964, a RMSE of 0.69, a slop of 0.98 and an intercept of 1.45 were obtained. The accuracy of developed method for score prediction was 90%. Results indicated that the developed tandem evaluation approach was an efficient method for rice score prediction in electronic tongue system.},
	keywords = {Score Prediction; Rice quality; Tandem evaluation approach; Grade classification model; BpNN},
	year = {2019},
	eissn = {0925-4005},
	pages = {22-27}
}

@article{MTMT:30949911,
	title = {Carbon dot-based colorimetric sensor array for the discrimination of different water samples},
	url = {https://m2.mtmt.hu/api/publication/30949911},
	author = {Shariati-Rad, Masoud and Ghorbani, Zahra},
	doi = {10.1039/c9ay01439j},
	journal-iso = {ANAL METHOD},
	journal = {ANALYTICAL METHODS: ADVANCING METHODS AND APPLICATIONS},
	volume = {11},
	unique-id = {30949911},
	issn = {1759-9660},
	abstract = {Herein, a colorimetric sensor array has been introduced which uses carbon dots (CDs) to distinguish between different water samples. The basis of the method is that CDs interact differently with heavy metal ions in the presence of different water samples. The color change resulting from this interaction is recorded by a digital camera, and RGB values are analyzed by unsupervised and supervised chemometric methods, such as hierarchical cluster analysis (HCA), principal component analysis (PCA) and linear discriminant analysis (LDA). To increase the variables in the designed array, instead of using different CDs, the interaction of a single CD with different heavy metal ions and at different concentration levels is employed. The efficiency of the colorimetric sensor array in discriminating between deionized water and three real water samples was excellent. In addition to efficiency, the designed colorimetric sensor array is simple and inexpensive.},
	year = {2019},
	eissn = {1759-9679},
	pages = {5584-5590}
}

@article{MTMT:31402075,
	title = {Using conjoint analysis for the consumer optimization of champignon products with enhanced vitamin d content},
	url = {https://m2.mtmt.hu/api/publication/31402075},
	author = {Szabó, Anna},
	journal-iso = {ÉLELMISZERVIZSGÁLATI KÖZLEMÉNYEK},
	journal = {ÉLELMISZERVIZSGÁLATI KÖZLEMÉNYEK},
	volume = {65},
	unique-id = {31402075},
	issn = {0422-9576},
	year = {2019},
	eissn = {2676-8704},
	pages = {2494-2501}
}

@article{MTMT:30762179,
	title = {Evaluation of sensory and antioxidant properties of commercial coffee substitutes},
	url = {https://m2.mtmt.hu/api/publication/30762179},
	author = {Torma, A and Orbán, Csaba and Bodor, Zsanett and Benedek, Csilla},
	doi = {10.1556/066.2019.48.3.3},
	journal-iso = {ACTA ALIMENT},
	journal = {ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE},
	volume = {48},
	unique-id = {30762179},
	issn = {0139-3006},
	year = {2019},
	eissn = {1588-2535},
	pages = {297-305},
	orcid-numbers = {Orbán, Csaba/0000-0001-7993-8314; Benedek, Csilla/0000-0001-5656-6976}
}

@article{MTMT:30949913,
	title = {Correlation between change in taste and Danba content during processing of Radix Aconiti lateralis praeparata},
	url = {https://m2.mtmt.hu/api/publication/30949913},
	author = {Zhong, Lian and Wang, Yun-Wei and Liu, Yu-Jie and Wu, Chun-Jie and Huang, Qin-Wan},
	doi = {10.4314/tjpr.v18i8.22},
	journal-iso = {TROP J PHARM RES},
	journal = {TROPICAL JOURNAL OF PHARMACEUTICAL RESEARCH},
	volume = {18},
	unique-id = {30949913},
	issn = {1596-5996},
	abstract = {Purpose: To investigate the correlation between changes in taste and danba content during processing of Radix Aconiti lateralis praeparata (RALP).Methods: Danba content was determined by Na2EDTA titration method, while electronic tongue technique was used to determine variations in taste during processing of RALP. Principal components analysis (PCA) and discriminant factorial analysis (DFA) were used for analysis of data on taste variation. The correlation between danba levels and changes in taste was determined using Pearson correlation test.Results: The results showed that danba content increased sharply after fresh RALP was soaked in danba solution, and then decreased with each step in the processing of RALP. Electronic tongue successfully distinguished among the different processed RALP samples and identified unknown samples through PCA and DFA. Pearson correlation analysis showed that danba content was negatively correlated with taste.Conclusion: Taste variation is closely correlated with danba content during the processing of RALP. Moreover, electronic tongue is a suitable supplementary tool for the quality control of RALP.},
	keywords = {Electronic tongue; Radix Aconiti lateralis praeparata; Fuzi; Danba; Taste variation},
	year = {2019},
	eissn = {1596-9827},
	pages = {1719-1725}
}

@article{MTMT:27262472,
	title = {Quantitative Determination of Spring Water Quality Parameters via Electronic Tongue},
	url = {https://m2.mtmt.hu/api/publication/27262472},
	author = {Carbo, Noelia and Lopez, Carrero Javier and Javier, Garcia-Castillo F and Tormos, Isabel and Olivas, Estela and Folch, Elisa and Alcaniz, Fillol Miguel and Soto, Juan and Martinez-Manez, Ramon and Carmen, Martinez-Bisbal M},
	doi = {10.3390/s18010040},
	journal-iso = {SENSORS-BASEL},
	journal = {SENSORS},
	volume = {18},
	unique-id = {27262472},
	year = {2018},
	eissn = {1424-8220},
	orcid-numbers = {Martinez-Manez, Ramon/0000-0001-5873-9674}
}

@article{MTMT:30449770,
	title = {Sensory evaluation and electronic tongue for sensing grafted and non-grafted watermelon taste attributes},
	url = {https://m2.mtmt.hu/api/publication/30449770},
	author = {Fekete, D. and Balázs, G. and Bőhm, V. and Várvölgyi, E. and Kappel, Noémi},
	doi = {10.1556/066.2018.47.4.12},
	journal-iso = {ACTA ALIMENT},
	journal = {ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE},
	volume = {47},
	unique-id = {30449770},
	issn = {0139-3006},
	abstract = {The objective of our study was to analyse the results of two measuring methods (sensory evaluation and electronic tongue) and to find differences in taste between grafted and non-grafted watermelon fruit. The trained sensory panel evaluated in two years three differently treated watermelon fruit. The studied fruit samples were produced on the same growing-areas in both years but with different growing technologies. The experiment used the non-grafted/self-rooted watermelon as control sample, while the other two treatments were grafting on two rootstock types: a Lagenaria and an interspecific squash hybrid rootstock. The electronic tongue measurement showed that it is the environment/growing technology that mainly determines the characteristics of the fruit quality, not grafting. The two measurement methods can complement each other in a detailed and practical way, as technology and growing area strongly influence the quality of watermelon fruit. The research also showed that it is possible to have similar watermelon fruit quality, independently from the used rootstock type.},
	year = {2018},
	eissn = {1588-2535},
	pages = {487-494}
}

@article{MTMT:27288012,
	title = {Geographical classification of Spanish bottled mineral waters by means of iterative models based on linear discriminant analysis and artificial neural networks},
	url = {https://m2.mtmt.hu/api/publication/27288012},
	author = {Gutierrez-Reguera, Francisco and Marcos, Jurado J and Montoya-Mayor, Rocio and Ternero-Rodriguez, Miguel},
	doi = {10.1007/s00521-016-2459-5},
	journal-iso = {NEURAL COMPUT APPL},
	journal = {NEURAL COMPUTING & APPLICATIONS},
	volume = {29},
	unique-id = {27288012},
	issn = {0941-0643},
	year = {2018},
	eissn = {1433-3058},
	pages = {459-468}
}

@article{MTMT:30511230,
	title = {Description of Complex Fluids Electrochemical Data in the Frame of Percolation Model},
	url = {https://m2.mtmt.hu/api/publication/30511230},
	author = {Nigmatullin, Raoul R. and Sidelnikov, Artem V. and Budnikov, Herman C. and Maksyutova, Elza I.},
	doi = {10.1002/elan.201800264},
	journal-iso = {ELECTROANAL},
	journal = {ELECTROANALYSIS},
	volume = {30},
	unique-id = {30511230},
	issn = {1040-0397},
	abstract = {In the paper, the percolation model (PM) developed earlier for description of data associated with complex fluids was successfully applied. As an example, we analyzed the virgin olive oil electrochemical data. In spite of the fact that this complex fluid as olive oil contains more than 100 different chemical components, it becomes possible to describe the dependencies J(U) (defined in electrochemistry as the voltammograms (VAGs)) in terms of the percolation model. This model takes into account the behavior of the conducting/percolation currents in meso-region and dependencies of the fractal dimension versus applied potential U. It was proved that this model was applicable for three basic regions: cathode region (where positive charges are mainly concentrated), capacitor (Faraday) region and anode region (where negative charges were mainly located). For these three basic conventional regions known in electrochemistry, we obtained the excellent coincidence of the fitting function obtained in the frame of PM with experimental data. These results prove that this meso-model can be applicable for description of wide set of data including different complex solutions and fluids.},
	keywords = {Fractal dimension; VOLTAMMETRY; PERCOLATION MODEL; Multisensor System},
	year = {2018},
	eissn = {1521-4109},
	pages = {2053-2065}
}

@article{MTMT:27516303,
	title = {Study for developing an electronic tongue to discriminate three different classes of waters, by using common sensors and the principal component analysis},
	url = {https://m2.mtmt.hu/api/publication/27516303},
	author = {Tomassetti, Mauro and Angeloni, Riccardo and Castrucci, Mauro and Visco, Giovanni and Campanella, Luigi},
	doi = {10.1080/03067319.2018.1487558},
	journal-iso = {INT J ENVIRON AN CH},
	journal = {INTERNATIONAL JOURNAL OF ENVIRONMENTAL ANALYTICAL CHEMISTRY},
	volume = {98},
	unique-id = {27516303},
	issn = {0306-7319},
	year = {2018},
	eissn = {1029-0397},
	pages = {676-684}
}

@article{MTMT:30535460,
	title = {Sörök érzékszervi fejlesztési irányainak meghatározása a penalty analízis módszerével = Determination of the sensory development directions of beers using the method of penalty analysis},
	url = {https://m2.mtmt.hu/api/publication/30535460},
	author = {Tompos, Barbara},
	journal-iso = {ÉLELMISZERVIZSGÁLATI KÖZLEMÉNYEK},
	journal = {ÉLELMISZERVIZSGÁLATI KÖZLEMÉNYEK},
	volume = {64},
	unique-id = {30535460},
	issn = {0422-9576},
	abstract = {In my research, one of the methods of the determination of sensory product development directions is presented, based on the preference for different beers and the sensory characteristics influencing it. Six different beers were tested, four of which are commercially available (Löwenbrau, Staropramen, cold hop Dreher, Soproni), and two of them are made in breweries (lager, cold hop lager). Beers were rated by 63 college students. 37 of them were women, 26 were men, their age being in the range of 18 to 27 years. Sensory preference was evaluated by the consumers (naive panelists) on two different scales. First, the evaluation was carried out by characteristics – color, global odor intensity, citrus odour, fruity scent, bitter odour, malt scent, yeast odour, global flavor intensity, citrus flavor, fruity flavor, bitter taste, malt flavor, yeast flavor, sweet taste, sour taste – on a structured optimum scale (just about right, JAR) of 1 to 9 (1=too weak, 5=exactly right, 9=too strong). An important feature of JAR data is that they are bimodal, since not only the deviation from the optimum point, but also the direction of the deviation is important during data processing. After the evaluation by characteristics, global preference for the products was also provided by testers on a continuously increasing structured scale of 1 to 9 (1=not at all, 2=not very much, 3=moderately not, 4=slightly not, 5=neutral, 6=slightly preferred, 7=moderately preferred, 8=very much preferred, 9=most preferred). The method of penalty analysis has been developed for the combined evaluation of the two scales, and it was carried out by the XL-Stat software. Based on the results of the penalty analysis, it can be determined which sensory properties influence most the global sensory preference for a certain product among consumers, and in what direction it is advisable to change them during product development. Based on the results, judges favored strong, fresh, fruity flavor, and the Dreher cold hop beer was most preferred by far, while the other beers were considered too bitter, unremarkable. © 2018, Wessling International Research and Educational Centre Nonprofit Beneficial Ltd.. All rights reserved.},
	year = {2018},
	eissn = {2676-8704},
	pages = {1990-2013}
}

@article{MTMT:27516302,
	title = {Analysis and Evaluation of the Characteristic Taste Components in Portobello Mushroom},
	url = {https://m2.mtmt.hu/api/publication/27516302},
	author = {Wang, Jinbin and Li, Wen and Li, Zhengpeng and Wu, Wenhui and Tang, Xueming},
	doi = {10.1111/1750-3841.14165},
	journal-iso = {J FOOD SCI},
	journal = {JOURNAL OF FOOD SCIENCE},
	volume = {83},
	unique-id = {27516302},
	issn = {0022-1147},
	year = {2018},
	eissn = {1750-3841},
	pages = {1542-1551}
}

@article{MTMT:30511228,
	title = {Classification of wolfberry with different geographical origins by using voltammetric electronic tongue},
	url = {https://m2.mtmt.hu/api/publication/30511228},
	author = {Yin, Tingjia and Guo, Tingting and Ma, Zeliang and Wang, Zhiqiang and Sun, Xia and Li, Caihong},
	doi = {10.1016/j.ifacol.2018.08.122},
	journal-iso = {IFACOL},
	journal = {IFAC PAPERSONLINE},
	volume = {51},
	unique-id = {30511228},
	issn = {2405-8971},
	abstract = {A self-developed voltammetric electronic tongue (VE-tongue) was used as rapid techniques to classify the wolfberry samples from different geographical origins. The VE-tongue is comprised of eight working electrodes, a reference electrode and an auxiliary electrode. The signals collected by the sensor array are extracted using discrete wavelet transform (DWT). Multivariate statistical data analysis techniques such as principal component analysis (PCA), linear discriminant analysis (LDA) and support vector machine (SVM) are used to classify the wolfberry samples. The results show that neither PCA nor LDA can classify the samples of different geographical origins correctly, and some samples are scattered together. The parameters of SVM are optimized by two optimization methods: leave-one-out cross validation, and particle swarm optimization (PSO). The classification accuracy is 95% and 100%, respectively. The SVM model based on PSO is superior to other methods in distinguishing the geographical origin of wolfberry. This study provides a new method for the quick classification of Chinese wolfberry in the market. (C) 2018, IFAC (International Federation of Automatic Control) Hosting by Elsevier Ltd. All rights reserved.},
	keywords = {CLASSIFICATION; LDA; PCA; SVM; Voltammetric electronic tongue; Wolfberry},
	year = {2018},
	eissn = {2405-8963},
	pages = {654-659}
}

@article{MTMT:3224685,
	title = {Use of JAR-Based Analysis for Improvement of Product Acceptance: A Case Study on Flavored Kefirs},
	url = {https://m2.mtmt.hu/api/publication/3224685},
	author = {Gere, Attila and Szabó, Zsófia and Pásztorné Huszár, Klára and Orbán, Csaba and Kókai, Zoltán and Sipos, László},
	doi = {10.1111/1750-3841.13701},
	journal-iso = {J FOOD SCI},
	journal = {JOURNAL OF FOOD SCIENCE},
	volume = {82},
	unique-id = {3224685},
	issn = {0022-1147},
	keywords = {Product development; Penalty analysis; Just-about-right data; Flavored kefir; Consumer test},
	year = {2017},
	eissn = {1750-3841},
	pages = {1200-1207},
	orcid-numbers = {Gere, Attila/0000-0003-3075-1561; Orbán, Csaba/0000-0001-7993-8314; Kókai, Zoltán/0000-0002-1158-721X; Sipos, László/0000-0002-4584-6697}
}

@article{MTMT:26884835,
	title = {Comparison of a descriptive analysis and instrumental measurements (electronic nose and electronic tongue) for the sensory profiling of Korean fermented soybean paste (doenjang)},
	url = {https://m2.mtmt.hu/api/publication/26884835},
	author = {Jung, Hee Yeon and Kwak, Han Sub and Kim, Mi Jeong and Kim, Yoonsook and Kim, Kwang-Ok and Kim, Sang Sook},
	doi = {10.1111/joss.12282},
	journal-iso = {J SENS STUD},
	journal = {JOURNAL OF SENSORY STUDIES},
	volume = {32},
	unique-id = {26884835},
	issn = {0887-8250},
	year = {2017},
	eissn = {1745-459X}
}

@article{MTMT:26528066,
	title = {Traditional Human Taste Panel and Taste Sensors Methods for Bitter Taste Masking Research on Combined Bitterness Suppressants of Berberine Hydrochloride},
	url = {https://m2.mtmt.hu/api/publication/26528066},
	author = {Liu, Rui-xin and Gao, Xiao-jie and Wang, Jun-ming and Dai, Li-ping and Kang, Bing-ya and Zhang, Lu and Shi, Jun-han and Gui, Xin-jing and Liu, Pei and Li, Xue-lin},
	doi = {10.18494/SAM.2017.1432},
	journal-iso = {SENSOR MATER},
	journal = {SENSORS AND MATERIALS},
	volume = {29},
	unique-id = {26528066},
	issn = {0914-4935},
	year = {2017},
	eissn = {0914-4935},
	pages = {105-116}
}

@article{MTMT:27516304,
	title = {Detection of Taste Change of Bovine and Goat Milk in Room Ambient Using Electronic Tongue},
	url = {https://m2.mtmt.hu/api/publication/27516304},
	author = {Tazi, Imam and Choiriyah, Anis and Siswanta, Dwi and Triyana, Kuwat},
	doi = {10.22146/ijc.25288},
	journal-iso = {INDONESIAN J CHEM},
	journal = {INDONESIAN JOURNAL OF CHEMISTRY},
	volume = {17},
	unique-id = {27516304},
	issn = {1411-9420},
	year = {2017},
	eissn = {2460-1578},
	pages = {422-430}
}

@article{MTMT:26207505,
	title = {Monitoring dissolved orthophosphate in a struvite precipitation reactor with a voltammetric electronic tongue},
	url = {https://m2.mtmt.hu/api/publication/26207505},
	author = {Aguado, Daniel and Barat, Ramon and Soto, Juan and Martinez-Manez, Ramon},
	doi = {10.1016/j.talanta.2016.06.002},
	journal-iso = {TALANTA},
	journal = {TALANTA},
	volume = {159},
	unique-id = {26207505},
	issn = {0039-9140},
	year = {2016},
	eissn = {1873-3573},
	pages = {80-86}
}

@article{MTMT:26088864,
	title = {Special designs of popularity tests, consumer preferences of coffee beverages - Kedveltségtesztek speciális elrendezései, kávéitalok fogyasztói preferenciái},
	url = {https://m2.mtmt.hu/api/publication/26088864},
	author = {Bálint, Ildikó},
	journal-iso = {ÉLELMISZERVIZSGÁLATI KÖZLEMÉNYEK},
	journal = {ÉLELMISZERVIZSGÁLATI KÖZLEMÉNYEK},
	volume = {62},
	unique-id = {26088864},
	issn = {0422-9576},
	year = {2016},
	eissn = {2676-8704},
	pages = {1140-1159}
}

@article{MTMT:26632540,
	title = {Higher education: Predominant profile of students entering in the years 2011 and 2012 in a Federal University},
	url = {https://m2.mtmt.hu/api/publication/26632540},
	author = {Begnini, S},
	journal-iso = {ESPACIOS},
	journal = {ESPACIOS},
	volume = {37},
	unique-id = {26632540},
	issn = {0798-1015},
	year = {2016},
	pages = {E3}
}

@mastersthesis{MTMT:3113847,
	title = {Kerti bazsalikom (Ocimum basilicum L.) taxonok biológiailag aktív anyagainak összehasonlító értékelése},
	url = {https://m2.mtmt.hu/api/publication/3113847},
	author = {Bernhardt, Botond},
	doi = {10.14751/SZIE.2016.054},
	publisher = {SZIE},
	unique-id = {3113847},
	year = {2016}
}

@article{MTMT:26632539,
	title = {Quantification of the umami taste of edible fungi using electronic tongue},
	url = {https://m2.mtmt.hu/api/publication/26632539},
	author = {Bing, F-L and Feng, T and Yang, Y and Zhuang, H-N and Li, X-B and Xie, K-L and Gao, L-L},
	doi = {10.13982/j.mfst.1673-9078.2016.8.048},
	journal-iso = {MOD FOOD SCI TECH},
	journal = {MODERN FOOD SCIENCE AND TECHNOLOGY},
	volume = {32},
	unique-id = {26632539},
	issn = {1673-9078},
	year = {2016},
	pages = {317-321}
}

@article{MTMT:26021631,
	title = {Discrimination of edible fungi varieties and evaluation of their umami intensities by using an electronic tongue method},
	url = {https://m2.mtmt.hu/api/publication/26021631},
	author = {Feng, Tao and Bing, Fangling and Yang, Yan and Zhuang, Haining and Ye, Ran and Li, Xiaobei and Xu, Zhimin and Wang, Kai},
	doi = {10.1111/ijfs.13096},
	journal-iso = {INT J FOOD SCI TECH},
	journal = {INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY},
	volume = {51},
	unique-id = {26021631},
	issn = {0950-5423},
	year = {2016},
	eissn = {1365-2621},
	pages = {1393-1400}
}

@article{MTMT:25426565,
	title = {Evaluation of the bitterness of traditional chinese medicines using an E-tongue coupled with a robust partial least squares regression method},
	url = {https://m2.mtmt.hu/api/publication/25426565},
	author = {Lin, Z and Zhang, Q and Liu, R and Gao, X and Zhang, L and Kang, B and Shi, J and Wu, Z and Gui, X and Li, X},
	doi = {10.3390/s16020151},
	journal-iso = {SENSORS-BASEL},
	journal = {SENSORS},
	volume = {16},
	unique-id = {25426565},
	year = {2016},
	eissn = {1424-8220}
}

@{MTMT:31859960,
	title = {Advances in authenticity testing of geographical origin of food products},
	url = {https://m2.mtmt.hu/api/publication/31859960},
	author = {Pustjens, A.M. and Muilwijk, M. and Weesepoel, Y. and van, Ruth S.M.},
	booktitle = {Advances in Food Authenticity Testing},
	doi = {10.1016/B978-0-08-100220-9.00013-8},
	unique-id = {31859960},
	abstract = {Ongoing consumer demands and greater labeling specifications regarding the geographical origin of foods have driven advanced research efforts using existing and new technologies in the last decade in this area of interest. In this chapter, an update is provided on state-of-the-art equipment and research on confirming the provenance of foods by a range of analytical means. Recent advances in isotopic and atomic analysis, compositional analysis using separation techniques, and (semi-)nondestructive techniques are discussed. Most often, the data produced require advanced statistical methods in order to extract the origin-related analytical properties and to allow eventual assessment of the food product’s origin. © 2016 Elsevier Ltd. All rights reserved.},
	keywords = {chemometrics; Analytical methods; Geographical origin; Food authenticity; nondestructive techniques},
	year = {2016},
	pages = {339-367}
}

@article{MTMT:26379814,
	title = {Investigating a single sensor ability in the characterisation of drinkable water: a pilot study},
	url = {https://m2.mtmt.hu/api/publication/26379814},
	author = {Santonico, Marco and Parente, Francesca Romana and Grasso, Simone and Zompanti, Alessandro and Ferri, Giuseppe and D'Amico, Arnaldo and Pennazza, Giorgio},
	doi = {10.1111/wej.12186},
	journal-iso = {WATER ENVIRON J},
	journal = {WATER AND ENVIRONMENT JOURNAL},
	volume = {30},
	unique-id = {26379814},
	issn = {1747-6585},
	year = {2016},
	eissn = {1747-6593},
	pages = {253-260},
	orcid-numbers = {Santonico, Marco/0000-0002-3755-6198}
}

@article{MTMT:26021630,
	title = {Electronic tongue for simultaneous determination of cyanide, thiocyanate and iodide},
	url = {https://m2.mtmt.hu/api/publication/26021630},
	author = {Shirmardi, Abbas and Shamsipur, Mojtaba and Akhond, Morteza and Monjezi, Javid},
	doi = {10.1016/j.measurement.2016.03.038},
	journal-iso = {MEASUREMENT},
	journal = {MEASUREMENT},
	volume = {88},
	unique-id = {26021630},
	issn = {0263-2241},
	year = {2016},
	eissn = {1873-412X},
	pages = {27-33}
}

@article{MTMT:26379813,
	title = {Identification of mineral waters using impedance spectroscopy and projection to latent structures},
	url = {https://m2.mtmt.hu/api/publication/26379813},
	author = {Sidel'nikov, A V and Dubrovskii, D I and Kudasheva, F Kh and Maistrenko, V N},
	doi = {10.1134/S1061934816110137},
	journal-iso = {J ANAL CHEM+},
	journal = {JOURNAL OF ANALYTICAL CHEMISTRY},
	volume = {71},
	unique-id = {26379813},
	issn = {1061-9348},
	year = {2016},
	eissn = {1608-3199},
	pages = {1109-1114}
}

@{MTMT:26632541,
	title = {Drinking Water Analysis Using Electronic Tongues},
	url = {https://m2.mtmt.hu/api/publication/26632541},
	author = {Vagin, MY and Eriksson, M and Winquist, F},
	booktitle = {Electronic Noses and Tongues in Food Science},
	doi = {10.1016/B978-0-12-800243-8.00025-1},
	publisher = {Elsevier Inc.},
	unique-id = {26632541},
	year = {2016},
	pages = {255-264}
}

@article{MTMT:25426613,
	title = {Electronic tongue: a versatile tool for mineral and fruit-flavored waters recognition},
	url = {https://m2.mtmt.hu/api/publication/25426613},
	author = {Dias, Luís G and Alberto, Zelda and Veloso, Ana CA and Peres, António M},
	doi = {10.1007/s11694-015-9303-y},
	journal-iso = {J FOOD MEAS CHARACT},
	journal = {JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION},
	volume = {n.a. 10},
	unique-id = {25426613},
	issn = {2193-4126},
	year = {2015},
	eissn = {2193-4134},
	pages = {1-10}
}

@article{MTMT:2871024,
	title = {Generalized Pairwise Correlation and method comparison: Impact assessment for JAR attributes on overall liking},
	url = {https://m2.mtmt.hu/api/publication/2871024},
	author = {Gere, Attila and Sipos, László and Héberger, Károly},
	doi = {10.1016/j.foodqual.2015.02.017},
	journal-iso = {FOOD QUAL PREFER},
	journal = {FOOD QUALITY AND PREFERENCE},
	volume = {43},
	unique-id = {2871024},
	issn = {0950-3293},
	year = {2015},
	eissn = {1873-6343},
	pages = {88-96},
	orcid-numbers = {Gere, Attila/0000-0003-3075-1561; Sipos, László/0000-0002-4584-6697}
}

@article{MTMT:24790946,
	title = {Characterization of Conventional, Biodynamic, and Organic Purple Grape Juices by Chemical Markers, Antioxidant Capacity, and Instrumental Taste Profile},
	url = {https://m2.mtmt.hu/api/publication/24790946},
	author = {Granato, Daniel and Margraf, Tiago and Brotzakis, Ioannis and Capuano, Edoardo and van Ruth, Saskia M},
	doi = {10.1111/1750-3841.12722},
	journal-iso = {J FOOD SCI},
	journal = {JOURNAL OF FOOD SCIENCE},
	volume = {80},
	unique-id = {24790946},
	issn = {0022-1147},
	year = {2015},
	eissn = {1750-3841},
	pages = {C55-C65}
}

@article{MTMT:25310116,
	title = {Antioxidant properties, phenolic composition and potentiometric sensor array evaluation of commercial and new blueberry (Vaccinium corymbosum) and bog blueberry (Vaccinium uliginosum) genotypes},
	url = {https://m2.mtmt.hu/api/publication/25310116},
	author = {Kraujalyte, Vilma and Venskutonis, Petras Rimantas and Pukalskas, Audrius and Cesoniene, Laima and Daubaras, Remigijus},
	doi = {10.1016/j.foodchem.2015.05.031},
	journal-iso = {FOOD CHEM},
	journal = {FOOD CHEMISTRY},
	volume = {188},
	unique-id = {25310116},
	issn = {0308-8146},
	year = {2015},
	eissn = {1873-7072},
	pages = {583-590}
}

@article{MTMT:25310114,
	title = {Use of Sensory Analysis Methods to Evaluate the Odor of Food and Outside Air},
	url = {https://m2.mtmt.hu/api/publication/25310114},
	author = {Lewkowska, Paulina and Dymerski, Tomasz and Namiesnik, Jacek},
	doi = {10.1080/10643389.2015.1010429},
	journal-iso = {CRIT REV ENV SCI TEC},
	journal = {CRITICAL REVIEWS IN ENVIRONMENTAL SCIENCE AND TECHNOLOGY},
	volume = {45},
	unique-id = {25310114},
	issn = {1064-3389},
	year = {2015},
	eissn = {1547-6537},
	pages = {2208-2244}
}

@article{MTMT:24790944,
	title = {Identification of Fake Green Tea by Sensory Assessment and Electronic Tongue},
	url = {https://m2.mtmt.hu/api/publication/24790944},
	author = {Li, Yanjie and Lei, Jincan and Liang, Dawei},
	doi = {10.3136/fstr.21.207},
	journal-iso = {FOOD SCI TECHNOL RES},
	journal = {FOOD SCIENCE AND TECHNOLOGY RESEARCH},
	volume = {21},
	unique-id = {24790944},
	issn = {1344-6606},
	year = {2015},
	eissn = {1881-3984},
	pages = {207-212}
}

@article{MTMT:25321377,
	title = {Determination of rice sensory quality with similarity analysis-artificial neural network method in electronic tongue system},
	url = {https://m2.mtmt.hu/api/publication/25321377},
	author = {Lu, Lin and Tian, Shiyi and Deng, Shaoping and Zhu, Zhiwei and Hu, Xianqiao},
	doi = {10.1039/c5ra06310h},
	journal-iso = {RSC ADV},
	journal = {RSC ADVANCES},
	volume = {5},
	unique-id = {25321377},
	issn = {2046-2069},
	year = {2015},
	eissn = {2046-2069},
	pages = {47900-47908}
}

@article{MTMT:25310115,
	title = {Application of Sensory Evaluation, HS-SPME GC-MS, E-Nose, and E-Tongue for Quality Detection in Citrus Fruits},
	url = {https://m2.mtmt.hu/api/publication/25310115},
	author = {Qiu, Shanshan and Wang, Jun},
	doi = {10.1111/1750-3841.13012},
	journal-iso = {J FOOD SCI},
	journal = {JOURNAL OF FOOD SCIENCE},
	volume = {80},
	unique-id = {25310115},
	issn = {0022-1147},
	year = {2015},
	eissn = {1750-3841},
	pages = {S2296-S2304}
}

@{MTMT:25426566,
	title = {Sensing of component traces in complex systems},
	url = {https://m2.mtmt.hu/api/publication/25426566},
	author = {Raposo, M and Ribeiro, PA and Bari, NE and Bouchikhi, B},
	booktitle = {Electrokinetics Across Disciplines and Continents: New Strategies for Sustainable Development},
	doi = {10.1007/978-3-319-20179-5_20},
	publisher = {Springer Netherlands},
	unique-id = {25426566},
	year = {2015},
	pages = {401-426}
}

@article{MTMT:24790945,
	title = {FORECASTING THE PRESENCE OF Ca2+ AND Mg2+ CATIONS IN MINERAL WATERS. A MODEL BASED ON FUZZY LOGIC},
	url = {https://m2.mtmt.hu/api/publication/24790945},
	author = {Stefanache, Alina and Mihailescu, Eduard and Stan, Catalina},
	journal-iso = {ENVIRON ENG MANAG J},
	journal = {ENVIRONMENTAL ENGINEERING AND MANAGEMENT JOURNAL},
	volume = {14},
	unique-id = {24790945},
	issn = {1582-9596},
	year = {2015},
	eissn = {1843-3707},
	pages = {223-232}
}

@{MTMT:25426567,
	title = {Electronic tongue: Applications and advances},
	url = {https://m2.mtmt.hu/api/publication/25426567},
	author = {Wiziack, NKL and Soares, JC and Padovan, BD and Oliveira, ON Jr and Leite, FL},
	booktitle = {Advances in Biosensors Research},
	publisher = {Nova Science Publishers Inc.; Nova Publishers},
	unique-id = {25426567},
	year = {2015},
	pages = {31-56}
}

@article{MTMT:2555211,
	title = {Applying parallel factor analysis and Tucker-3 methods on sensory and instrumental data to establish preference maps. Case study on sweet corn varieties},
	url = {https://m2.mtmt.hu/api/publication/2555211},
	author = {Gere, Attila and Losó, Viktor and A, Györey and Kovács, Sándor and Huzsvai, László and Nábrádi, András and Kókai, Zoltán and Sipos, László},
	doi = {10.1002/jsfa.6673},
	journal-iso = {J SCI FOOD AGR},
	journal = {JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE},
	volume = {94},
	unique-id = {2555211},
	issn = {0022-5142},
	year = {2014},
	eissn = {1097-0010},
	pages = {3213-3225},
	orcid-numbers = {Gere, Attila/0000-0003-3075-1561; Nábrádi, András/0000-0002-3609-5668; Kókai, Zoltán/0000-0002-1158-721X; Sipos, László/0000-0002-4584-6697}
}

@article{MTMT:2555190,
	title = {Comparison of preference mapping methods:. A case study of flavoured kefirs},
	url = {https://m2.mtmt.hu/api/publication/2555190},
	author = {Gere, Attila and Kovács, Sándor and Pásztorné Huszár, Klára and Kókai, Zoltán and Sipos, László},
	doi = {10.1002/cem.2594},
	journal-iso = {J CHEMOMETR},
	journal = {JOURNAL OF CHEMOMETRICS},
	volume = {28},
	unique-id = {2555190},
	issn = {0886-9383},
	year = {2014},
	eissn = {1099-128X},
	pages = {293-300},
	orcid-numbers = {Gere, Attila/0000-0003-3075-1561; Kókai, Zoltán/0000-0002-1158-721X; Sipos, László/0000-0002-4584-6697}
}

@article{MTMT:23799211,
	title = {Ammonium and Phosphate Quantification in Wastewater by Using a Voltammetric Electronic Tongue},
	url = {https://m2.mtmt.hu/api/publication/23799211},
	author = {Campos, I and Sangrador, A and Bataller, R and Aguado, D and Barat, R and Soto, J and Martínez-Máñez, R},
	doi = {10.1002/elan.201300538},
	journal-iso = {ELECTROANAL},
	journal = {ELECTROANALYSIS},
	volume = {26},
	unique-id = {23799211},
	issn = {1040-0397},
	year = {2014},
	eissn = {1521-4109},
	pages = {588-595}
}

@article{MTMT:23699513,
	title = {Electronic tongue-based discrimination of Korean rice wines (makgeolli) including prediction of sensory evaluation and instrumental measurements},
	url = {https://m2.mtmt.hu/api/publication/23699513},
	author = {Kang, B-S and Lee, J-E and Park, H-J},
	doi = {10.1016/j.foodchem.2013.11.084},
	journal-iso = {FOOD CHEM},
	journal = {FOOD CHEMISTRY},
	volume = {151},
	unique-id = {23699513},
	issn = {0308-8146},
	year = {2014},
	eissn = {1873-7072},
	pages = {317-323}
}

@article{MTMT:24122550,
	title = {Classification of Tieguanyin Tea with an Electronic Tongue and Pattern Recognition},
	url = {https://m2.mtmt.hu/api/publication/24122550},
	author = {Li, Yanjie and Lei, Jincan and Yang, Junnian and Liu, Renhua},
	doi = {10.1080/00032719.2014.908381},
	journal-iso = {ANAL LETT},
	journal = {ANALYTICAL LETTERS},
	volume = {47},
	unique-id = {24122550},
	issn = {0003-2719},
	year = {2014},
	eissn = {1532-236X},
	pages = {2361-2369}
}

@article{MTMT:2769369,
	title = {Application of electronic tongue to discriminate white wines originated from different regions of Hungary},
	url = {https://m2.mtmt.hu/api/publication/2769369},
	author = {Soós, János and Várvölgyi, Evelin and Dénes, Lajos Dénes and Kovács, Zoltán and Felföldi, József and Magyar, Ildikó},
	doi = {10.1556/AAlim.43.2014.Suppl.19},
	journal-iso = {ACTA ALIMENT},
	journal = {ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE},
	volume = {43},
	unique-id = {2769369},
	issn = {0139-3006},
	abstract = {In this work, the application of an electronic tongue (ET) based on a specific ion-selective sensor array for discrimination of different white wine types is presented. The electronic tongue equipped with specific sensor array containing seven IFSET sensors was used to analyze wine samples. The obtained ET responses were evaluated using different pattern recognition methods. Principal component analysis (PCA) provides the possibility to identify some initial patterns. Linear discriminant analysis (LDA) was used to build models to separate white wine samples based on wine regions and grape cultivars. The results showed that every group was distinguished from each other with no misclassification error. Furthermore, the sequence of the wine sample groups was similar to the increasing total acidity content. Partial least square (PLS) regression was used to build models for the prediction of the main chemical compositions of the wine samples based on the electronic tongue results. The closest correlation (R 2 =0.93) was found in case of ‘total acidity’, and the prediction error (RMSEP) was 6.9%. The pH of the wine samples was predicted with good correlation (R 2 =0.89) but higher prediction error (RMSEP=10.71%) from the electronic tongue results. The ET combining these statistical methods can be applied to determine the origin and variety of the wine samples in easy and quick way.},
	year = {2014},
	eissn = {1588-2535},
	pages = {132-139}
}

@article{MTMT:23699514,
	title = {Orally disintegrating tablet of novel salt of antiepileptic drug: Formulation strategy and evaluation},
	url = {https://m2.mtmt.hu/api/publication/23699514},
	author = {Rahman, Z and Siddiqui, A and Khan, MA},
	doi = {10.1016/j.ejpb.2013.06.006},
	journal-iso = {EUR J PHARM BIOPHARM},
	journal = {EUROPEAN JOURNAL OF PHARMACEUTICS AND BIOPHARMACEUTICS},
	volume = {85},
	unique-id = {23699514},
	issn = {0939-6411},
	year = {2013},
	eissn = {1873-3441},
	pages = {1300-1309}
}

@article{MTMT:23291630,
	title = {Training of panellists for the sensory control of bottled natural mineral water in connection with water chemical properties},
	url = {https://m2.mtmt.hu/api/publication/23291630},
	author = {Rey-Salgueiro, L and Gosalbez-Garcia, A and Perez-Lamela, C and Simal-Gandara, J and Falque-Lopez, E},
	doi = {10.1016/j.foodchem.2013.02.093},
	journal-iso = {FOOD CHEM},
	journal = {FOOD CHEMISTRY},
	volume = {141},
	unique-id = {23291630},
	issn = {0308-8146},
	year = {2013},
	eissn = {1873-7072},
	pages = {625-636}
}

@article{MTMT:23291631,
	title = {Combining Electronic Tongue Array and Chemometrics for Discriminating the Specific Geographical Origins of Green Tea},
	url = {https://m2.mtmt.hu/api/publication/23291631},
	author = {Xu, L and Yan, SM and Ye, ZH and Fu, XS and Yu, XP},
	doi = {10.1155/2013/350801},
	journal-iso = {J ANAL METHODS CHEM},
	journal = {JOURNAL OF ANALYTICAL METHODS IN CHEMISTRY},
	volume = {2013},
	unique-id = {23291631},
	issn = {2090-8865},
	year = {2013},
	eissn = {2090-8873}
}

@article{MTMT:23699515,
	title = {Descriptive sensory analysis of Aceto Balsamico Tradizionale di Modena DOP and Aceto Balsamico Tradizionale di Reggio Emilia DOP},
	url = {https://m2.mtmt.hu/api/publication/23699515},
	author = {Zeppa, G and Gambigliani, Zoccoli M and Nasi, E and Masini, G and Meglioli, G and Zappino, M},
	doi = {10.1002/jsfa.6219},
	journal-iso = {J SCI FOOD AGR},
	journal = {JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE},
	volume = {93},
	unique-id = {23699515},
	issn = {0022-5142},
	year = {2013},
	eissn = {1097-0010},
	pages = {3737-3742}
}