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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.
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<div class="JournalArticle Publication short-list"> <div class="authors"> <span class="author-name" > Feng, Tao </span> <span class="author-type"> </span> ; <span class="author-name" > Cai, Weitong </span> <span class="author-type"> </span> ; <span class="author-name" > Chen, Da </span> <span class="author-type"> </span> ; <span class="author-name" > Song, Shiqing </span> <span class="author-type"> </span> ; <span class="author-name" > Yao, Lingyun </span> <span class="author-type"> </span> ; <span class="author-name" > Sun, Min </span> <span class="author-type"> </span> ; <span class="author-name" > Wang, Huatian </span> <span class="author-type"> </span> ; <span class="author-name" > Yu, Chuang ✉ </span> <span class="author-type"> </span> ; <span class="author-name" > Liu, Qian </span> <span class="author-type"> </span> ; <span class="author-name" > Dang, Yali </span> <span class="author-type"> </span> </div ><div class="title"><a href="/gui2/?mode=browse¶ms=publication;34265390" mtid="34265390" target="_blank">Analysis of umami taste and their contributing compounds in edible fungi based on electronic tongue, sensory evaluation, and chemical analysis</a></div> <div class="pub-info"> <span class="journal-title">JOURNAL OF FOOD SCIENCE</span> <span class="journal-volume"></span> <span class="page"> , 14 p. </span> <span class="year">(2023)</span> </div> <div class="pub-end"><div class="identifier-list"> <span class="identifiers"> <span class="id identifier oa_none" title="none"> <a style="color:blue" title="10.1111/1750-3841.16684" target="_blank" href="https://doi.org/10.1111/1750-3841.16684"> DOI </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:blue" title="001076147300001" target="_blank" href="https://www.webofscience.com/wos/woscc/full-record/001076147300001"> WoS </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:blue" title="85173554683" target="_blank" href="http://www.scopus.com/record/display.url?origin=inward&eid=2-s2.0-85173554683"> Scopus </a> </span> </span> </div> <div class="short-pub-prop-list"> <span class="short-pub-mtid"> Közlemény:34265390 </span> <span class="status-holder"><span class="status-data status-VALIDATED"> Egyeztetett </span></span> <span class="pub-core"> Idéző </span> <span class="pub-type">Folyóiratcikk (Szakcikk ) </span> <!-- && !record.category.scientific --> <span class="pub-category">Tudományos</span> </div> </div> </div><div class="JournalArticle Publication long-list">
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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.
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<div class="JournalArticle Publication short-list"> <div class="authors"> <span class="author-name" > Shuai, Youwen </span> <span class="author-type"> </span> ; <span class="author-name" > Zhang, Kejia </span> <span class="author-type"> </span> ; <span class="author-name" > Zhu, Hui </span> <span class="author-type"> </span> ; <span class="author-name" > Lou, Jiaxue </span> <span class="author-type"> </span> ; <span class="author-name" > Zhang, Tuqiao ✉ </span> <span class="author-type"> </span> </div ><div class="title"><a href="/gui2/?mode=browse¶ms=publication;33874292" mtid="33874292" target="_blank">Toward the Upgrading Quality of Drinking Water from Flavor Evaluation: Taste, Feeling, and Retronasal Odor Issues</a></div> <div class="pub-info"> <span class="journal-title">ACS - ES & T ENGINEERING</span> <span class="journal-volume"></span> <span class="page"> , 14 p. </span> <span class="year">(2023)</span> </div> <div class="pub-end"><div class="identifier-list"> <span class="identifiers"> <span class="id identifier oa_none" title="none"> <a style="color:blue" title="10.1021/acsestengg.2c00354" target="_blank" href="https://doi.org/10.1021/acsestengg.2c00354"> DOI </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:blue" title="000929263200001" target="_blank" href="https://www.webofscience.com/wos/woscc/full-record/000929263200001"> WoS </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:black" title="85147862477" target="_blank" href="http://www.scopus.com/record/display.url?origin=inward&eid=2-s2.0-85147862477"> Scopus </a> </span> </span> </div> <div class="short-pub-prop-list"> <span class="short-pub-mtid"> Közlemény:33874292 </span> <span class="status-holder"><span class="status-data status-VALIDATED"> Egyeztetett </span></span> <span class="pub-core"> Idéző </span> <span class="pub-type">Folyóiratcikk (Összefoglaló cikk ) </span> <!-- && !record.category.scientific --> <span class="pub-category">Tudományos</span> </div> </div> </div><div class="JournalArticle Publication long-list">
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<div class="title"><a href="/gui2/?mode=browse¶ms=publication;33874292" target="_blank">Toward the Upgrading Quality of Drinking Water from Flavor Evaluation: Taste, Feeling, and Retronasal Odor Issues</a></div> <div> <span class="journal-title">ACS - ES & T ENGINEERING</span>
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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.
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<div class="title"><a href="/gui2/?mode=browse¶ms=publication;34601003" target="_blank">The application of advanced oxidation processes including photocatalysis-based ones for the off-flavours removal (GSM and MIB) in recirculating aquaculture systems</a></div> <div> <span class="journal-title">MOLECULAR CATALYSIS</span>
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Machine Learning-Based Multi-Level Fusion Framework for a Hybrid Voltammetric and Impedimetric Metal Ions Electronic Tongue
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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.
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<div class="JournalArticle Publication short-list"> <div class="authors"> <span class="author-name" > Lu, Tianqi </span> <span class="author-type"> </span> ; <span class="author-name" > Al-Hamry, Ammar </span> <span class="author-type"> </span> ; <span class="author-name" > Hao, Junfeng </span> <span class="author-type"> </span> ; <span class="author-name" > Liu, Yang </span> <span class="author-type"> </span> ; <span class="author-name" > Qu, Yunze </span> <span class="author-type"> </span> ; <span class="author-name" > Kanoun, Olfa ✉ </span> <span class="author-type"> </span> </div ><div class="title"><a href="/gui2/?mode=browse¶ms=publication;33877405" mtid="33877405" target="_blank">Machine Learning-Based Multi-Level Fusion Framework for a Hybrid Voltammetric and Impedimetric Metal Ions Electronic Tongue</a></div> <div class="pub-info"> <span class="journal-title">CHEMOSENSORS</span> <span class="journal-volume">10</span> : <span class="journal-issue">11</span> <span class="page"> Paper: 474 , 18 p. </span> <span class="year">(2022)</span> </div> <div class="pub-end"><div class="identifier-list"> <span class="identifiers"> <span class="id identifier oa_none" title="none"> <a style="color:black" title="10.3390/chemosensors10110474" target="_blank" href="https://doi.org/10.3390/chemosensors10110474"> DOI </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:blue" title="000894847200001" target="_blank" href="https://www.webofscience.com/wos/woscc/full-record/000894847200001"> WoS </a> </span> </span> </div> <div class="short-pub-prop-list"> <span class="short-pub-mtid"> Közlemény:33877405 </span> <span class="status-holder"><span class="status-data status-VALIDATED"> Egyeztetett </span></span> <span class="pub-core"> Idéző </span> <span class="pub-type">Folyóiratcikk (Szakcikk ) </span> <!-- && !record.category.scientific --> <span class="pub-category">Tudományos</span> </div> </div> </div><div class="JournalArticle Publication long-list">
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<span class="author-name" >Al-Hamry Ammar
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<span class="author-name" >Liu Yang
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<span class="author-name" >Qu Yunze
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<span class="author-name" >Kanoun Olfa ✉
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<div class="title"><a href="/gui2/?mode=browse¶ms=publication;33877405" target="_blank">Machine Learning-Based Multi-Level Fusion Framework for a Hybrid Voltammetric and Impedimetric Metal Ions Electronic Tongue</a></div> <div> <span class="journal-title">CHEMOSENSORS</span>
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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.
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<div class="JournalArticle Publication short-list"> <div class="authors"> <span class="author-name" > Misaila, Lavinia </span> <span class="author-type"> </span> ; <span class="author-name" > Barsan, Narcis ✉ </span> <span class="author-type"> </span> ; <span class="author-name" > Nedeff, Florin Marian </span> <span class="author-type"> </span> ; <span class="author-name" > Raducanu, Dumitra </span> <span class="author-type"> </span> ; <span class="author-name" > Radu, Cristian </span> <span class="author-type"> </span> ; <span class="author-name" > Grosu, Luminita </span> <span class="author-type"> </span> ; <span class="author-name" > Patriciu, Oana-Irina ✉ </span> <span class="author-type"> </span> ; <span class="author-name" > Gavrila, Lucian </span> <span class="author-type"> </span> ; <span class="author-name" > Finaru, Adriana-Luminita </span> <span class="author-type"> </span> </div ><div class="title"><a href="/gui2/?mode=browse¶ms=publication;33184045" mtid="33184045" target="_blank">Perspectives for Quality Evaluation of Some Mineral Waters from Slanic Moldova</a></div> <div class="pub-info"> <span class="journal-title">WATER</span> <span class="journal-volume">14</span> : <span class="journal-issue">19</span> <span class="page"> Paper: 2942 , 14 p. </span> <span class="year">(2022)</span> </div> <div class="pub-end"><div class="identifier-list"> <span class="identifiers"> <span class="id identifier oa_none" title="none"> <a style="color:blue" title="10.3390/w14192942" target="_blank" href="https://doi.org/10.3390/w14192942"> DOI </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:blue" title="000867160200001" target="_blank" href="https://www.webofscience.com/wos/woscc/full-record/000867160200001"> WoS </a> </span> </span> </div> <div class="short-pub-prop-list"> <span class="short-pub-mtid"> Közlemény:33184045 </span> <span class="status-holder"><span class="status-data status-VALIDATED"> Egyeztetett </span></span> <span class="pub-core"> Idéző </span> <span class="pub-type">Folyóiratcikk (Szakcikk ) </span> <!-- && !record.category.scientific --> <span class="pub-category">Tudományos</span> </div> </div> </div><div class="JournalArticle Publication long-list"> <div class="authors"> <img title="Idézőközlemény" style="float: left" src="/frontend/resources/grid/publication-citation-icon.png"> <div class="autype autype0"> <span class="author-name" >Misaila Lavinia </span> ; <span class="author-name" >Barsan Narcis ✉ </span> ; <span class="author-name" >Nedeff Florin Marian </span> ; <span class="author-name" >Raducanu Dumitra </span> ; <span class="author-name" >Radu Cristian </span> ; <span class="author-name" >Grosu Luminita </span> ; <span class="author-name" >Patriciu Oana-Irina ✉ </span> ; <span class="author-name" >Gavrila Lucian </span> ; <span class="author-name" >Finaru Adriana-Luminita </span> </div> </div> <div class="title"><a href="/gui2/?mode=browse¶ms=publication;33184045" target="_blank">Perspectives for Quality Evaluation of Some Mineral Waters from Slanic Moldova</a></div> <div> <span class="journal-title">WATER</span> <span class="journal-issn">( <a target="_blank" href="https://portal.issn.org/resource/ISSN/2073-4441">2073-4441</a>)</span>: <span class="journal-volume">14</span> <span class="journal-issue">19</span> <span class="page"> Paper 2942. 14 p. </span> <span class="year">(2022)</span> </div> <div class="pub-footer"> <span class="language" xmlns="http://www.w3.org/1999/html">Nyelv: Angol | </span> <span class="identifiers"> <span class="id identifier oa_none" title="none"> <a style="color:blue" title="10.3390/w14192942" target="_blank" href="https://doi.org/10.3390/w14192942"> DOI </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:blue" title="000867160200001" target="_blank" href="https://www.webofscience.com/wos/woscc/full-record/000867160200001"> WoS </a> </span> </span> <div class="publication-citation"> <a target="_blank" href="/api/publication?cond=citations.related;eq;33184045&sort=publishedYear,desc&sort=title"> Idézett közlemények száma: 2 </a> </div> <div class="mtid"><span class="long-pub-mtid">Közlemény: 33184045</span> | <span class="status-data status-VALIDATED"> Egyeztetett </span> Idéző | <span class="type-subtype">Folyóiratcikk ( Szakcikk ) </span> | <span class="pub-category">Tudományos</span> | <span class="publication-sourceOfData">WoS-XML</span> </div> <div class="lastModified">Utolsó módosítás: 2022.10.23. 01:08 MTMT API (MTMT API user, admin) </div> </div></div>
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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.
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<div class="JournalArticle Publication short-list"> <div class="authors"> <span class="author-name" > Krpan, M. </span> <span class="author-type"> </span> ; <span class="author-name" > Major, N. </span> <span class="author-type"> </span> ; <span class="author-name" > Šatalić, Z. </span> <span class="author-type"> </span> ; <span class="author-name" > Hruškar, M. </span> <span class="author-type"> </span> </div ><div class="title"><a href="/gui2/?mode=browse¶ms=publication;31872520" mtid="31872520" target="_blank">Human Breast Milk, Infant Formula, and Follow-Up Milks Comparison by Electronic Tongue</a></div> <div class="pub-info"> <span class="journal-title">ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE</span> <span class="journal-volume">50</span> : <span class="journal-issue">1</span> <span class="page"> pp. 33-41. , 9 p. </span> <span class="year">(2021)</span> </div> <div class="pub-end"><div class="identifier-list"> <span class="identifiers"> <span class="id identifier oa_PAY" title=" Fizetős "> <a style="color:blue" title="10.1556/066.2020.00122" target="_blank" href="https://doi.org/10.1556%2F066.2020.00122"> DOI </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:blue" title="000627112500004" target="_blank" href="http://gateway.isiknowledge.com/gateway/Gateway.cgi?&GWVersion=2&SrcAuth=CustomerName&SrcApp=CustomerName&DestLinkType=FullRecord&KeyUT=000627112500004&DestApp=WOS"> WoS </a> </span> <span class="id identifier oa_GREEN" title=" Green "> <a style="color:black" title="127621" target="_blank" href="http://real.mtak.hu/127621"> REAL </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:blue" title="85103779235" target="_blank" href="http://www.scopus.com/record/display.url?origin=inward&eid=2-s2.0-85103779235"> Scopus </a> </span> </span> </div> <div class="short-pub-prop-list"> <span class="short-pub-mtid"> Közlemény:31872520 </span> <span class="status-holder"><span class="status-data status-VALIDATED"> Egyeztetett </span></span> <span class="pub-core"> Idéző </span> <span class="pub-type">Folyóiratcikk (Szakcikk ) </span> <!-- && !record.category.scientific --> <span class="pub-category">Tudományos</span> </div> </div> </div><div class="JournalArticle Publication long-list"> <div class="authors"> <img title="Idézőközlemény" style="float: left" src="/frontend/resources/grid/publication-citation-icon.png"> <div class="autype autype0"> <span class="author-name" >Krpan M. </span> ; <span class="author-name" >Major N. </span> ; <span class="author-name" >Šatalić Z. </span> ; <span class="author-name" >Hruškar M. </span> </div> </div> <div class="title"><a href="/gui2/?mode=browse¶ms=publication;31872520" target="_blank">Human Breast Milk, Infant Formula, and Follow-Up Milks Comparison by Electronic Tongue</a></div> <div> <span class="journal-title">ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE</span> <span class="journal-issn">(<a target="_blank" href="https://portal.issn.org/resource/ISSN/0139-3006">0139-3006</a> <a target="_blank" href="https://portal.issn.org/resource/ISSN/1588-2535">1588-2535</a>)</span>: <span class="journal-volume">50</span> <span class="journal-issue">1</span> <span class="page"> pp 33-41 </span> <span class="year">(2021)</span> </div> <div class="pub-footer"> <span class="language" xmlns="http://www.w3.org/1999/html">Nyelv: Angol | </span> <span class="identifiers"> <span class="id identifier oa_PAY" title=" Fizetős "> <a style="color:blue" title="10.1556/066.2020.00122" target="_blank" href="https://doi.org/10.1556%2F066.2020.00122"> DOI </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:blue" title="000627112500004" target="_blank" href="http://gateway.isiknowledge.com/gateway/Gateway.cgi?&GWVersion=2&SrcAuth=CustomerName&SrcApp=CustomerName&DestLinkType=FullRecord&KeyUT=000627112500004&DestApp=WOS"> WoS </a> </span> <span class="id identifier oa_GREEN" title=" Green "> <a style="color:black" title="127621" target="_blank" href="http://real.mtak.hu/127621"> REAL </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:blue" title="85103779235" target="_blank" href="http://www.scopus.com/record/display.url?origin=inward&eid=2-s2.0-85103779235"> Scopus </a> </span> </span> <div class="publication-citation"> <a target="_blank" href="/api/publication?cond=citations.related;eq;31872520&sort=publishedYear,desc&sort=title"> Idézett közlemények száma: 2 </a> </div> <div class="mtid"><span class="long-pub-mtid">Közlemény: 31872520</span> | <span class="status-data status-VALIDATED"> Egyeztetett </span> Idéző | <span class="type-subtype">Folyóiratcikk ( Szakcikk ) </span> | <span class="pub-category">Tudományos</span> | <span class="publication-sourceOfData">kézi felvitel</span> </div> <div class="lastModified">Utolsó módosítás: 2021.07.22. 08:46 Baliga Violetta Lilla (Kiadói/szerkesztőségi admin 3) </div> </div></div>
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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.
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<div class="JournalArticle Publication short-list"> <div class="authors"> <span class="author-name" > Leong, Yong Xiang </span> <span class="author-type"> </span> ; <span class="author-name" > Lee, Yih Hong </span> <span class="author-type"> </span> ; <span class="author-name" > Koh, Charlynn Sher Lin </span> <span class="author-type"> </span> ; <span class="author-name" > Phan-Quang, Gia Chuong </span> <span class="author-type"> </span> ; <span class="author-name" > Han, Xuemei </span> <span class="author-type"> </span> ; <span class="author-name" > Phang, In Yee </span> <span class="author-type"> </span> ; <span class="author-name" > Ling, Xing Yi ✉ </span> <span class="author-type"> </span> </div ><div class="title"><a href="/gui2/?mode=browse¶ms=publication;32344813" mtid="32344813" target="_blank">Surface-Enhanced Raman Scattering (SERS) Taster: A Machine-Learning-Driven Multireceptor Platform for Multiplex Profiling of Wine Flavors</a></div> <div class="pub-info"> <span class="journal-title">NANO LETTERS</span> <span class="journal-volume">21</span> : <span class="journal-issue">6</span> <span class="page"> pp. 2642-2649. , 8 p. </span> <span class="year">(2021)</span> </div> <div class="pub-end"><div class="identifier-list"> <span class="identifiers"> <span class="id identifier oa_none" title="none"> <a style="color:black" title="10.1021/acs.nanolett.1c00416" target="_blank" href="https://doi.org/10.1021%2Facs.nanolett.1c00416"> DOI </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:blue" title="000634766600039" target="_blank" href="http://gateway.isiknowledge.com/gateway/Gateway.cgi?&GWVersion=2&SrcAuth=CustomerName&SrcApp=CustomerName&DestLinkType=FullRecord&KeyUT=000634766600039&DestApp=WOS"> WoS </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:black" title="85103369259" target="_blank" href="http://www.scopus.com/record/display.url?origin=inward&eid=2-s2.0-85103369259"> Scopus </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:black" title="33709720" target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=33709720&dopt=Abstract"> PubMed </a> </span> </span> </div> <div class="short-pub-prop-list"> <span class="short-pub-mtid"> Közlemény:32344813 </span> <span class="status-holder"><span class="status-data status-VALIDATED"> Egyeztetett </span></span> <span class="pub-core"> Idéző </span> <span class="pub-type">Folyóiratcikk (Szakcikk ) </span> <!-- && !record.category.scientific --> <span class="pub-category">Tudományos</span> </div> </div> </div><div class="JournalArticle Publication long-list"> <div class="authors"> <img title="Idézőközlemény" style="float: left" src="/frontend/resources/grid/publication-citation-icon.png"> <div class="autype autype0"> <span class="author-name" >Leong Yong Xiang </span> ; <span class="author-name" >Lee Yih Hong </span> ; <span class="author-name" >Koh Charlynn Sher Lin </span> ; <span class="author-name" >Phan-Quang Gia Chuong </span> ; <span class="author-name" >Han Xuemei </span> ; <span class="author-name" >Phang In Yee </span> ; <span class="author-name" >Ling Xing Yi ✉ </span> </div> </div> <div class="title"><a href="/gui2/?mode=browse¶ms=publication;32344813" target="_blank">Surface-Enhanced Raman Scattering (SERS) Taster: A Machine-Learning-Driven Multireceptor Platform for Multiplex Profiling of Wine Flavors</a></div> <div> <span class="journal-title">NANO LETTERS</span> <span class="journal-issn">(<a target="_blank" href="https://portal.issn.org/resource/ISSN/1530-6984">1530-6984</a> <a target="_blank" href="https://portal.issn.org/resource/ISSN/1530-6992">1530-6992</a>)</span>: <span class="journal-volume">21</span> <span class="journal-issue">6</span> <span class="page"> pp 2642-2649 </span> <span class="year">(2021)</span> </div> <div class="pub-footer"> <span class="language" xmlns="http://www.w3.org/1999/html">Nyelv: Angol | </span> <span class="identifiers"> <span class="id identifier oa_none" title="none"> <a style="color:black" title="10.1021/acs.nanolett.1c00416" target="_blank" href="https://doi.org/10.1021%2Facs.nanolett.1c00416"> DOI </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:blue" title="000634766600039" target="_blank" href="http://gateway.isiknowledge.com/gateway/Gateway.cgi?&GWVersion=2&SrcAuth=CustomerName&SrcApp=CustomerName&DestLinkType=FullRecord&KeyUT=000634766600039&DestApp=WOS"> WoS </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:black" title="85103369259" target="_blank" href="http://www.scopus.com/record/display.url?origin=inward&eid=2-s2.0-85103369259"> Scopus </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:black" title="33709720" target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=33709720&dopt=Abstract"> PubMed </a> </span> </span> <div class="publication-citation"> <a target="_blank" href="/api/publication?cond=citations.related;eq;32344813&sort=publishedYear,desc&sort=title"> Idézett közlemények száma: 1 </a> </div> <div class="mtid"><span class="long-pub-mtid">Közlemény: 32344813</span> | <span class="status-data status-VALIDATED"> Egyeztetett </span> Idéző | <span class="type-subtype">Folyóiratcikk ( Szakcikk ) </span> | <span class="pub-category">Tudományos</span> | <span class="publication-sourceOfData">WoS-XML</span> </div> <div class="lastModified">Utolsó módosítás: 2021.10.11. 22:50 MTMT API (MTMT API user, admin) </div> </div></div>
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<pre class="comment" style="margin-top: 0; margin-bottom: 0;"><u>Megjegyzés</u>: Cited By :8
Export Date: 11 March 2022
Funding details: National Institute of Food and Agriculture, NIFA, 1016366
Funding text 1: This work was partially supported by the USDA National Institute of Food and Agriculture , Hatch project with Accession# 1016366 . The contributions of Sasha Barnett, Courtney Schlossareck, Victo...</pre>
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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.
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<div class="JournalArticle Publication short-list"> <div class="authors"> <span class="author-name" > Shariati-Rad, Masoud ✉ </span> <span class="author-type"> </span> ; <span class="author-name" > Mozaffari, Yalda </span> <span class="author-type"> </span> </div ><div class="title"><a href="/gui2/?mode=browse¶ms=publication;31695659" mtid="31695659" target="_blank">Water discrimination based on the kinetic variations of AgNP spectrum</a></div> <div class="pub-info"> <span class="journal-title">RSC ADVANCES</span> <span class="journal-volume">10</span> : <span class="journal-issue">57</span> <span class="page"> pp. 34459-34465. , 7 p. </span> <span class="year">(2020)</span> </div> <div class="pub-end"><div class="identifier-list"> <span class="identifiers"> <span class="id identifier oa_none" title="none"> <a style="color:black" title="10.1039/d0ra06000c" target="_blank" href="https://doi.org/10.1039%2Fd0ra06000c"> DOI </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:blue" title="000572299600014" target="_blank" href="http://gateway.isiknowledge.com/gateway/Gateway.cgi?&GWVersion=2&SrcAuth=CustomerName&SrcApp=CustomerName&DestLinkType=FullRecord&KeyUT=000572299600014&DestApp=WOS"> WoS </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:black" title="85092108341" target="_blank" href="http://www.scopus.com/record/display.url?origin=inward&eid=2-s2.0-85092108341"> Scopus </a> </span> </span> </div> <span class="short-pub-prop-list"> <span class="short-pub-mtid"> Közlemény:31695659 </span> <span class="status-holder"><span class="status-data status-VALIDATED"> Egyeztetett </span></span> <span class="pub-core"> Idéző </span> <span class="pub-type">Folyóiratcikk (Szakcikk ) </span> <!-- && !record.category.scientific --> <span class="pub-category">Tudományos</span> </span> </div> </div><div class="JournalArticle Publication long-list"> <div class="authors"> <img title="Idézőközlemény" style="float: left" src="/frontend/resources/grid/publication-citation-icon.png"> <div class="autype autype0"> <span class="author-name" >Shariati-Rad Masoud ✉ </span> ; <span class="author-name" >Mozaffari Yalda </span> </div> </div> <div class="title"><a href="/gui2/?mode=browse¶ms=publication;31695659" target="_blank">Water discrimination based on the kinetic variations of AgNP spectrum</a></div> <div> <span class="journal-title">RSC ADVANCES</span> <span class="journal-issn">(<a target="_blank" href="https://portal.issn.org/resource/ISSN/2046-2069">2046-2069</a> )</span>: <span class="journal-volume">10</span> <span class="journal-issue">57</span> <span class="page"> pp 34459-34465 </span> <span class="year">(2020)</span> <br> </span> </div> <div class="pub-footer"> <span class="language" xmlns="http://www.w3.org/1999/html">Nyelv: Angol | </span> <span class="identifiers"> <span class="id identifier oa_none" title="none"> <a style="color:black" title="10.1039/d0ra06000c" target="_blank" href="https://doi.org/10.1039%2Fd0ra06000c"> DOI </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:blue" title="000572299600014" target="_blank" href="http://gateway.isiknowledge.com/gateway/Gateway.cgi?&GWVersion=2&SrcAuth=CustomerName&SrcApp=CustomerName&DestLinkType=FullRecord&KeyUT=000572299600014&DestApp=WOS"> WoS </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:black" title="85092108341" target="_blank" href="http://www.scopus.com/record/display.url?origin=inward&eid=2-s2.0-85092108341"> Scopus </a> </span> </span> <div class="publication-citation"> <a target="_blank" href="/api/publication?cond=citations.related;eq;31695659&sort=publishedYear,desc&sort=title"> Idézett közlemények száma: 1 </a> </div> <div class="mtid"><span class="long-pub-mtid">Közlemény: 31695659</span> | <span class="status-data status-VALIDATED"> Egyeztetett </span> Idéző | <span class="type-subtype">Folyóiratcikk ( Szakcikk ) </span> | Tudományos </span> | <span class="publication-sourceOfData">WoS-XML</span> </div> <div class="lastModified">Utolsó módosítás: 2020.12.05. 23:21 WoS import (admin) </div> </div></div>
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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)
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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.
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<div class="JournalArticle Publication short-list"> <div class="authors"> <span class="author-name" > Gutiérrez-Capitán, Manuel </span> <span class="author-type"> </span> ; <span class="author-name" > Brull-Fontserè, Marta </span> <span class="author-type"> </span> ; <span class="author-name" > Jiménez-Jorquera, Cecilia </span> <span class="author-type"> </span> </div ><div class="title"><a href="/gui2/?mode=browse¶ms=publication;30644266" mtid="30644266" target="_blank">Organoleptic Analysis of Drinking Water Using an Electronic Tongue Based on Electrochemical Microsensors</a></div> <div class="pub-info"> <span class="journal-title">SENSORS</span> <span class="journal-volume">19</span> : <span class="journal-issue">6</span> <span class="page"> Paper: 1435 , 16 p. </span> <span class="year">(2019)</span> </div> <div class="pub-end"><div class="identifier-list"> <span class="identifiers"> <span class="id identifier oa_none" title="none"> <a style="color:blue" title="10.3390/s19061435" target="_blank" href="https://doi.org/10.3390/s19061435"> DOI </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:blue" title="000464525000013" target="_blank" href="https://www.webofscience.com/wos/woscc/full-record/000464525000013"> WoS </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:blue" title="85063798950" target="_blank" href="http://www.scopus.com/record/display.url?origin=inward&eid=2-s2.0-85063798950"> Scopus </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:black" title="30909583" target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=30909583&dopt=Abstract"> PubMed </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:black" title="https://www.mdpi.com/1424-8220/19/6/1435" target="_blank" href="https://www.mdpi.com/1424-8220/19/6/1435"> Egyéb URL </a> </span> </span> </div> <div class="short-pub-prop-list"> <span class="short-pub-mtid"> Közlemény:30644266 </span> <span class="status-holder"><span class="status-data status-APPROVED"> Nyilvános </span></span> <span class="pub-core"> Idéző </span> <span class="pub-type">Folyóiratcikk (Szakcikk ) </span> <!-- && !record.category.scientific --> <span class="pub-category">Tudományos</span> </div> </div> </div><div class="JournalArticle Publication long-list">
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<div class="title"><a href="/gui2/?mode=browse¶ms=publication;30644266" target="_blank">Organoleptic Analysis of Drinking Water Using an Electronic Tongue Based on Electrochemical Microsensors</a></div> <div> <span class="journal-title">SENSORS</span>
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<div class="lastModified">Utolsó módosítás: 2024.03.08. 16:57 MTMT API (MTMT API user, admin)
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<pre class="comment" style="margin-top: 0; margin-bottom: 0;"><u>Megjegyzés</u>: KEYWORDS: drinking water samples; electrochemical microsensors; electronic tongue; multivariate methods; organoleptic tests</pre>
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<div class="JournalArticle Publication short-list"> <div class="authors"> <span class="author-name" > Jha, Sunil Kr </span> <span class="author-type"> </span> ; <span class="author-name" > Yadava, R. D. S. </span> <span class="author-type"> </span> ; <span class="author-name" > Hayashi, Kenshi </span> <span class="author-type"> </span> ; <span class="author-name" > Patel, Nilesh </span> <span class="author-type"> </span> </div ><div class="title"><a href="/gui2/?mode=browse¶ms=publication;30511223" mtid="30511223" target="_blank">Recognition and sensing of organic compounds using analytical methods, chemical sensors, and pattern recognition approaches</a></div> <div class="pub-info"> <span class="journal-title">CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS</span> <span class="journal-volume">185</span> <span class="page"> pp. 18-31. , 14 p. </span> <span class="year">(2019)</span> </div> <div class="pub-end"><div class="identifier-list"> <span class="identifiers"> <span class="id identifier oa_none" title="none"> <a style="color:black" title="10.1016/j.chemolab.2018.12.008" target="_blank" href="https://doi.org/10.1016%2Fj.chemolab.2018.12.008"> DOI </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:black" title="000458943100003" target="_blank" href="http://gateway.isiknowledge.com/gateway/Gateway.cgi?&GWVersion=2&SrcAuth=CustomerName&SrcApp=CustomerName&DestLinkType=FullRecord&KeyUT=000458943100003&DestApp=WOS"> WoS </a> </span> </span> </div> <span class="short-pub-prop-list"> <span class="short-pub-mtid"> Közlemény:30511223 </span> <span class="status-holder"><span class="status-data status-VALIDATED"> Egyeztetett </span></span> <span class="pub-core"> Idéző</span> <span class="pub-type">Folyóiratcikk (Szakcikk ) </span> <!-- && !record.category.scientific --> <span class="pub-category">Tudományos</span> </span> </div> </div><div class="JournalArticle Publication long-list"> <div class="authors"> <img title="Idézőközlemény" style="float: left" src="/frontend/resources/grid/publication-citation-icon.png"> <div class="autype autype0"> <span class="author-name" >Jha Sunil Kr </span> ; <span class="author-name" >Yadava R. D. S. </span> ; <span class="author-name" >Hayashi Kenshi </span> ; <span class="author-name" >Patel Nilesh </span> </div> </div> <div class="title"><a href="/gui2/?mode=browse¶ms=publication;30511223" target="_blank">Recognition and sensing of organic compounds using analytical methods, chemical sensors, and pattern recognition approaches</a></div> <div> <span class="journal-title">CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS</span> <span class="journal-issn">(<a target="_blank" href="https://portal.issn.org/resource/ISSN/0169-7439">0169-7439</a> )</span>: <span class="journal-volume">185</span> <span class="page"> pp 18-31 </span> <span class="year">(2019)</span> <br> </span> </div> <div class="pub-footer"> <span class="language" xmlns="http://www.w3.org/1999/html">Nyelv: Angol | </span> <span class="identifiers"> <span class="id identifier oa_none" title="none"> <a style="color:black" title="10.1016/j.chemolab.2018.12.008" target="_blank" href="https://doi.org/10.1016%2Fj.chemolab.2018.12.008"> DOI </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:black" title="000458943100003" target="_blank" href="http://gateway.isiknowledge.com/gateway/Gateway.cgi?&GWVersion=2&SrcAuth=CustomerName&SrcApp=CustomerName&DestLinkType=FullRecord&KeyUT=000458943100003&DestApp=WOS"> WoS </a> </span> </span> <div class="publication-citation"> <a target="_blank" href="/api/publication?cond=citations.related;eq;30511223&sort=publishedYear,desc&sort=title"> Idézett közlemények száma: 1 </a> </div> <div class="mtid"><span class="long-pub-mtid">Közlemény: 30511223</span> | <span class="status-data status-VALIDATED"> Egyeztetett </span> Idéző | <span class="type-subtype">Folyóiratcikk ( Szakcikk ) </span> | Tudományos </span> | <span class="publication-sourceOfData">WoS XML</span> </div> <div class="lastModified">Utolsó módosítás: 2019.03.03. 10:12 WoS import (admin) </div> </div></div>
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Grade classification model tandem BpNN method with multi-metal sensor for rice eating quality evaluation
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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.
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<div class="JournalArticle Publication short-list"> <div class="authors"> <span class="author-name" > Lu, Lin </span> <span class="author-type"> </span> ; <span class="author-name" > Fang, Changyun </span> <span class="author-type"> </span> ; <span class="author-name" > Hu, Zhanqiang </span> <span class="author-type"> </span> ; <span class="author-name" > Hu, Xianqiao </span> <span class="author-type"> </span> ; <span class="author-name" > Zhu, Zhiwei </span> <span class="author-type"> </span> </div ><div class="title"><a href="/gui2/?mode=browse¶ms=publication;30511224" mtid="30511224" target="_blank">Grade classification model tandem BpNN method with multi-metal sensor for rice eating quality evaluation</a></div> <div class="pub-info"> <span class="journal-title">SENSORS AND ACTUATORS B-CHEMICAL</span> <span class="journal-volume">281</span> <span class="page"> pp. 22-27. , 6 p. </span> <span class="year">(2019)</span> </div> <div class="pub-end"><div class="identifier-list"> <span class="identifiers"> <span class="id identifier oa_none" title="none"> <a style="color:black" title="10.1016/j.snb.2018.10.062" target="_blank" href="https://doi.org/10.1016%2Fj.snb.2018.10.062"> DOI </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:black" title="000455021500004" target="_blank" href="http://gateway.isiknowledge.com/gateway/Gateway.cgi?&GWVersion=2&SrcAuth=CustomerName&SrcApp=CustomerName&DestLinkType=FullRecord&KeyUT=000455021500004&DestApp=WOS"> WoS </a> </span> </span> </div> <span class="short-pub-prop-list"> <span class="short-pub-mtid"> Közlemény:30511224 </span> <span class="status-holder"><span class="status-data status-VALIDATED"> Egyeztetett </span></span> <span class="pub-core"> Idéző </span> <span class="pub-type">Folyóiratcikk (Szakcikk ) </span> <!-- && !record.category.scientific --> <span class="pub-category">Tudományos</span> </span> </div> </div><div class="JournalArticle Publication long-list"> <div class="authors"> <img title="Idézőközlemény" style="float: left" src="/frontend/resources/grid/publication-citation-icon.png"> <div class="autype autype0"> <span class="author-name" >Lu Lin </span> ; <span class="author-name" >Fang Changyun </span> ; <span class="author-name" >Hu Zhanqiang </span> ; <span class="author-name" >Hu Xianqiao </span> ; <span class="author-name" >Zhu Zhiwei </span> </div> </div> <div class="title"><a href="/gui2/?mode=browse¶ms=publication;30511224" target="_blank">Grade classification model tandem BpNN method with multi-metal sensor for rice eating quality evaluation</a></div> <div> <span class="journal-title">SENSORS AND ACTUATORS B-CHEMICAL</span> <span class="journal-issn">(<a target="_blank" href="https://portal.issn.org/resource/ISSN/0925-4005">0925-4005</a> )</span>: <span class="journal-volume">281</span> <span class="page"> pp 22-27 </span> <span class="year">(2019)</span> <br> </span> </div> <div class="pub-footer"> <span class="language" xmlns="http://www.w3.org/1999/html">Nyelv: Angol | </span> <span class="identifiers"> <span class="id identifier oa_none" title="none"> <a style="color:black" title="10.1016/j.snb.2018.10.062" target="_blank" href="https://doi.org/10.1016%2Fj.snb.2018.10.062"> DOI </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:black" title="000455021500004" target="_blank" href="http://gateway.isiknowledge.com/gateway/Gateway.cgi?&GWVersion=2&SrcAuth=CustomerName&SrcApp=CustomerName&DestLinkType=FullRecord&KeyUT=000455021500004&DestApp=WOS"> WoS </a> </span> </span> <div class="publication-citation"> <a target="_blank" href="/api/publication?cond=citations.related;eq;30511224&sort=publishedYear,desc&sort=title"> Idézett közlemények száma: 1 </a> </div> <div class="mtid"><span class="long-pub-mtid">Közlemény: 30511224</span> | <span class="status-data status-VALIDATED"> Egyeztetett </span> Idéző | <span class="type-subtype">Folyóiratcikk ( Szakcikk ) </span> | Tudományos </span> | <span class="publication-sourceOfData">WoS XML</span> </div> <div class="lastModified">Utolsó módosítás: 2019.03.03. 10:12 WoS import (admin) </div> </div></div>
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Shariati-Rad, Masoud
Carbon dot-based colorimetric sensor array for the discrimination of different water samples
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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.
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<div class="JournalArticle Publication short-list"> <div class="authors"> <span class="author-name" > Shariati-Rad, Masoud ✉ </span> <span class="author-type"> </span> ; <span class="author-name" > Ghorbani, Zahra </span> <span class="author-type"> </span> </div ><div class="title"><a href="/gui2/?mode=browse¶ms=publication;30949911" mtid="30949911" target="_blank">Carbon dot-based colorimetric sensor array for the discrimination of different water samples</a></div> <div class="pub-info"> <span class="journal-title">ANALYTICAL METHODS: ADVANCING METHODS AND APPLICATIONS</span> <span class="journal-volume">11</span> : <span class="journal-issue">43</span> <span class="page"> pp. 5584-5590. , 7 p. </span> <span class="year">(2019)</span> </div> <div class="pub-end"><div class="identifier-list"> <span class="identifiers"> <span class="id identifier oa_none" title="none"> <a style="color:black" title="10.1039/c9ay01439j" target="_blank" href="https://doi.org/10.1039%2Fc9ay01439j"> DOI </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:black" title="000496476900007" target="_blank" href="http://gateway.isiknowledge.com/gateway/Gateway.cgi?&GWVersion=2&SrcAuth=CustomerName&SrcApp=CustomerName&DestLinkType=FullRecord&KeyUT=000496476900007&DestApp=WOS"> WoS </a> </span> </span> </div> <span class="short-pub-prop-list"> <span class="short-pub-mtid"> Közlemény:30949911 </span> <span class="status-holder"><span class="status-data status-VALIDATED"> Egyeztetett </span></span> <span class="pub-core"> Idéző </span> <span class="pub-type">Folyóiratcikk (Szakcikk ) </span> <!-- && !record.category.scientific --> <span class="pub-category">Tudományos</span> </span> </div> </div><div class="JournalArticle Publication long-list"> <div class="authors"> <img title="Idézőközlemény" style="float: left" src="/frontend/resources/grid/publication-citation-icon.png"> <div class="autype autype0"> <span class="author-name" >Shariati-Rad Masoud ✉ </span> ; <span class="author-name" >Ghorbani Zahra </span> </div> </div> <div class="title"><a href="/gui2/?mode=browse¶ms=publication;30949911" target="_blank">Carbon dot-based colorimetric sensor array for the discrimination of different water samples</a></div> <div> <span class="journal-title">ANALYTICAL METHODS: ADVANCING METHODS AND APPLICATIONS</span> <span class="journal-issn">(<a target="_blank" href="https://portal.issn.org/resource/ISSN/1759-9660">1759-9660</a> <a target="_blank" href="https://portal.issn.org/resource/ISSN/1759-9679">1759-9679</a>)</span>: <span class="journal-volume">11</span> <span class="journal-issue">43</span> <span class="page"> pp 5584-5590 </span> <span class="year">(2019)</span> <br> </span> </div> <div class="pub-footer"> <span class="language" xmlns="http://www.w3.org/1999/html">Nyelv: Angol | </span> <span class="identifiers"> <span class="id identifier oa_none" title="none"> <a style="color:black" title="10.1039/c9ay01439j" target="_blank" href="https://doi.org/10.1039%2Fc9ay01439j"> DOI </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:black" title="000496476900007" target="_blank" href="http://gateway.isiknowledge.com/gateway/Gateway.cgi?&GWVersion=2&SrcAuth=CustomerName&SrcApp=CustomerName&DestLinkType=FullRecord&KeyUT=000496476900007&DestApp=WOS"> WoS </a> </span> </span> <div class="publication-citation"> <a target="_blank" href="/api/publication?cond=citations.related;eq;30949911&sort=publishedYear,desc&sort=title"> Idézett közlemények száma: 1 </a> </div> <div class="mtid"><span class="long-pub-mtid">Közlemény: 30949911</span> | <span class="status-data status-VALIDATED"> Egyeztetett </span> Idéző | <span class="type-subtype">Folyóiratcikk ( Szakcikk ) </span> | Tudományos </span> | <span class="publication-sourceOfData">WoS-XML</span> </div> <div class="lastModified">Utolsó módosítás: 2019.12.05. 01:57 WoS import (admin) </div> </div></div>
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Using conjoint analysis for the consumer optimization of champignon products with enhanced vitamin d content
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Department of Dietetics and Nutrition Sciences, Faculty of Health Sciences, Semmelweis University, Vas utca 17, Budapest, H-1088, Hungary
Department of Physics and Control, Faculty of Food Science, Szent István University, Somlói út 14–16, Budapest, H-1118, Hungary
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Correspondence Address: Benedek, C.S.; Department of Dietetics and Nutrition Sciences, Vas utca 17, Hungary; email: benedek.csilla@se-etk.hu
Funding details: Szent István Egyetem, SZIE
Funding text 1: Zs. Bodor was supported by the Doctoral School of Food Science (SZIU).
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<div class="title"><a href="/gui2/?mode=browse¶ms=publication;30762179" target="_blank">Evaluation of sensory and antioxidant properties of commercial coffee substitutes</a></div> <div> <span class="journal-title">ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE</span>
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<pre class="comment" style="margin-top: 0; margin-bottom: 0;"><u>Megjegyzés</u>: Department of Dietetics and Nutrition Sciences, Faculty of Health Sciences, Semmelweis University, Vas utca 17, Budapest, H-1088, Hungary
Department of Physics and Control, Faculty of Food Science, Szent István University, Somlói út 14–16, Budapest, H-1118, Hungary
Cited By :2
Export Date: 17 November 2022
...</pre>
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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.
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<div class="JournalArticle Publication short-list"> <div class="authors"> <span class="author-name" > Carbo, Noelia </span> <span class="author-type"> </span> ; <span class="author-name" > Lopez, Carrero Javier </span> <span class="author-type"> </span> ; <span class="author-name" > Javier, Garcia-Castillo F </span> <span class="author-type"> </span> ; <span class="author-name" > Tormos, Isabel </span> <span class="author-type"> </span> ; <span class="author-name" > Olivas, Estela </span> <span class="author-type"> </span> ; <span class="author-name" > Folch, Elisa </span> <span class="author-type"> </span> ; <span class="author-name" > Alcaniz, Fillol Miguel </span> <span class="author-type"> </span> ; <span class="author-name" > Soto, Juan </span> <span class="author-type"> </span> ; <span class="author-name" > Martinez-Manez, Ramon </span> <span class="author-type"> </span> ; <span class="author-name" > Carmen, Martinez-Bisbal M </span> <span class="author-type"> </span> </div ><div class="title"><a href="/gui2/?mode=browse¶ms=publication;27262472" mtid="27262472" target="_blank">Quantitative Determination of Spring Water Quality Parameters via Electronic Tongue</a></div> <div class="pub-info"> <span class="journal-title">SENSORS</span> <span class="journal-volume">18</span> : <span class="journal-issue">1</span> <span class="page"> Paper: 40 , 12 p. </span> <span class="year">(2018)</span> </div> <div class="pub-end"><div class="identifier-list"> <span class="identifiers"> <span class="id identifier oa_none" title="none"> <a style="color:blue" title="10.3390/s18010040" target="_blank" href="https://doi.org/10.3390/s18010040"> DOI </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:blue" title="000423286300040" target="_blank" href="https://www.webofscience.com/wos/woscc/full-record/WOS:000423286300040"> WoS </a> </span> </span> </div> <div class="short-pub-prop-list"> <span class="short-pub-mtid"> Közlemény:27262472 </span> <span class="status-holder"><span class="status-data status-VALIDATED"> Egyeztetett </span></span> <span class="pub-core"> Idéző </span> <span class="pub-type">Folyóiratcikk (Szakcikk ) </span> <!-- && !record.category.scientific --> <span class="pub-category">Tudományos</span> </div> </div> </div><div class="JournalArticle Publication long-list">
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<div class="JournalArticle Publication short-list"> <div class="authors"> <span class="author-name" > Fekete, D. </span> <span class="author-type"> </span> ; <span class="author-name" > Balázs, G. </span> <span class="author-type"> </span> ; <span class="author-name" > Bőhm, V. </span> <span class="author-type"> </span> ; <span class="author-name" > Várvölgyi, E. </span> <span class="author-type"> </span> ; <span class="author-name" mtid="10013592"> <a href="/gui2/?type=authors&mode=browse&sel=10013592" target="_blank">Kappel, N. ✉</a> </span> <span class="author-type"> </span> </div ><div class="title"><a href="/gui2/?mode=browse¶ms=publication;30449770" mtid="30449770" target="_blank">Sensory evaluation and electronic tongue for sensing grafted and non-grafted watermelon taste attributes</a></div> <div class="pub-info"> <span class="journal-title">ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE</span> <span class="journal-volume">47</span> : <span class="journal-issue">4</span> <span class="page"> pp. 487-494. , 8 p. </span> <span class="year">(2018)</span> </div> <div class="pub-end"><div class="identifier-list"> <span class="identifiers"> <span class="id identifier oa_PAY" title=" Fizetős "> <a style="color:blue" title="10.1556/066.2018.47.4.12" target="_blank" href="https://doi.org/10.1556/066.2018.47.4.12"> DOI </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:blue" title="000450726800012" target="_blank" href="https://www.webofscience.com/wos/woscc/full-record/000450726800012"> WoS </a> </span> <span class="id identifier oa_GREEN" title=" Green "> <a style="color:black" title="94990" target="_blank" href="http://real.mtak.hu/94990"> REAL </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:blue" title="85057081893" target="_blank" href="http://www.scopus.com/record/display.url?origin=inward&eid=2-s2.0-85057081893"> Scopus </a> </span> </span> </div> <div class="short-pub-prop-list"> <span class="short-pub-mtid"> Közlemény:30449770 </span> <span class="status-holder"><span class="status-data status-VALIDATED"> Egyeztetett </span></span> <span class="pub-core">Forrás Idéző </span> <span class="pub-type">Folyóiratcikk (Szakcikk ) </span> <!-- && !record.category.scientific --> <span class="pub-category">Tudományos</span> <div class="publication-citation" style="margin-left: 0.5cm;"> <span title="Nyilvános idézőközlemények összesen, említések nélkül" class="citingPub-count">Nyilvános idéző összesen: 10</span> | Független: 6 | Függő: 4 | Nem jelölt: 0 | WoS jelölt: 7 | Scopus jelölt: 8 | WoS/Scopus jelölt: 8 | DOI jelölt: 9 (Nem nyilvános: 1) </div> </div> </div> </div><div class="JournalArticle Publication long-list">
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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.
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Sörök érzékszervi fejlesztési irányainak meghatározása a penalty analízis módszerével = Determination of the sensory development directions of beers using the method of penalty analysis
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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.
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<div class="JournalArticle Publication short-list"> <div class="authors"> <span class="author-name" > Tompos, Barbara </span> <span class="author-type"> </span> </div ><div class="title"><a href="/gui2/?mode=browse¶ms=publication;30535460" mtid="30535460" target="_blank">Sörök érzékszervi fejlesztési irányainak meghatározása a penalty analízis módszerével = Determination of the sensory development directions of beers using the method of penalty analysis</a></div> <div class="pub-info"> <span class="journal-title">ÉLELMISZERVIZSGÁLATI KÖZLEMÉNYEK</span> <span class="journal-volume">64</span> : <span class="journal-issue">2</span> <span class="page"> pp. 1990-2013. , 24 p. </span> <span class="year">(2018)</span> </div> <div class="pub-end"><div class="identifier-list"> <span class="identifiers"> <span class="id identifier oa_GREEN" title=" Green "> <a style="color:blue" title="79216" target="_blank" href="http://acta.bibl.u-szeged.hu/79216"> SZTE Egyetemi kiadványok </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:black" title="85061869242" target="_blank" href="http://www.scopus.com/record/display.url?origin=inward&eid=2-s2.0-85061869242"> Scopus </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:blue" title="https://eviko.hu/Portals/0/ujsagok/Arcivum/2018/2_szam/EVIK2018-2.pdf#page=16" target="_blank" href="https://eviko.hu/Portals/0/ujsagok/Arcivum/2018/2_szam/EVIK2018-2.pdf#page=16"> Teljes dokumentum </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:blue" title="2713140" target="_blank" href="http://www.matarka.hu/egy-kozlemeny-oldala.php?MatarkaID=2713140"> Matarka </a> </span> </span> </div> <div class="short-pub-prop-list"> <span class="short-pub-mtid"> Közlemény:30535460 </span> <span class="status-holder"><span class="status-data status-APPROVED"> Nyilvános </span></span> <span class="pub-core"> Idéző </span> <span class="pub-type">Folyóiratcikk (Szakcikk ) </span> <!-- && !record.category.scientific --> <span class="pub-category">Tudományos</span> </div> </div> </div><div class="JournalArticle Publication long-list">
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<pre class="comment" style="margin-top: 0; margin-bottom: 0;"><u>Megjegyzés</u>: Export Date: 17 November 2022
Correspondence Address: Tompos, B.; Szent István University, Hungary</pre>
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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.
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<div class="JournalArticle Publication short-list"> <div class="authors"> <span class="author-name" > Yin, Tingjia </span> <span class="author-type"> </span> ; <span class="author-name" > Guo, Tingting </span> <span class="author-type"> </span> ; <span class="author-name" > Ma, Zeliang </span> <span class="author-type"> </span> ; <span class="author-name" > Wang, Zhiqiang </span> <span class="author-type"> </span> ; <span class="author-name" > Sun, Xia </span> <span class="author-type"> </span> ; <span class="author-name" > Li, Caihong </span> <span class="author-type"> </span> </div ><div class="title"><a href="/gui2/?mode=browse¶ms=publication;30511228" mtid="30511228" target="_blank">Classification of wolfberry with different geographical origins by using voltammetric electronic tongue</a></div> <div class="pub-info"> <span class="journal-title">IFAC PAPERSONLINE</span> <span class="journal-volume">51</span> : <span class="journal-issue">17</span> <span class="page"> pp. 654-659. , 6 p. </span> <span class="year">(2018)</span> </div> <div class="pub-end"><div class="identifier-list"> <span class="identifiers"> <span class="id identifier oa_none" title="none"> <a style="color:black" title="10.1016/j.ifacol.2018.08.122" target="_blank" href="https://doi.org/10.1016/j.ifacol.2018.08.122"> DOI </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:black" title="000444516000117" target="_blank" href="https://www.webofscience.com/wos/woscc/full-record/WOS:000444516000117"> WoS </a> </span> </span> </div> <div class="short-pub-prop-list"> <span class="short-pub-mtid"> Közlemény:30511228 </span> <span class="status-holder"><span class="status-data status-VALIDATED"> Egyeztetett </span></span> <span class="pub-core"> Idéző </span> <span class="pub-type">Folyóiratcikk (Konferenciaközlemény ) </span> <!-- && !record.category.scientific --> <span class="pub-category">Tudományos</span> </div> </div> </div><div class="JournalArticle Publication long-list"> <div class="authors"> <img title="Idézőközlemény" style="float: left" src="/frontend/resources/grid/publication-citation-icon.png"> <div class="autype autype0"> <span class="author-name" >Yin Tingjia </span> ; <span class="author-name" >Guo Tingting </span> ; <span class="author-name" >Ma Zeliang </span> ; <span class="author-name" >Wang Zhiqiang </span> ; <span class="author-name" >Sun Xia </span> ; <span class="author-name" >Li Caihong </span> </div> </div> <div class="title"><a href="/gui2/?mode=browse¶ms=publication;30511228" target="_blank">Classification of wolfberry with different geographical origins by using voltammetric electronic tongue</a></div> <div> <span class="journal-title">IFAC PAPERSONLINE</span> <span class="journal-issn">( <a target="_blank" href="https://portal.issn.org/resource/ISSN/2405-8963">2405-8963</a>)</span>: <span class="journal-volume">51</span> <span class="journal-issue">17</span> <span class="page"> pp 654-659 </span> <span class="year">(2018)</span> </div> <div class="pub-footer"> <span class="language" xmlns="http://www.w3.org/1999/html">Nyelv: Angol | </span> <span class="identifiers"> <span class="id identifier oa_none" title="none"> <a style="color:black" title="10.1016/j.ifacol.2018.08.122" target="_blank" href="https://doi.org/10.1016/j.ifacol.2018.08.122"> DOI </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:black" title="000444516000117" target="_blank" href="https://www.webofscience.com/wos/woscc/full-record/WOS:000444516000117"> WoS </a> </span> </span> <div class="publication-citation"> <a target="_blank" href="/api/publication?cond=citations.related;eq;30511228&sort=publishedYear,desc&sort=title"> Idézett közlemények száma: 1 </a> </div> <div class="mtid"><span class="long-pub-mtid">Közlemény: 30511228</span> | <span class="status-data status-VALIDATED"> Egyeztetett </span> Idéző | <span class="type-subtype">Folyóiratcikk ( Konferenciaközlemény ) </span> | <span class="pub-category">Tudományos</span> | <span class="publication-sourceOfData">WoS XML</span> </div> <div class="lastModified">Utolsó módosítás: 2020.09.25. 07:57 MTMT API (MTMT API user, admin) </div> </div></div>
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N1 Funding text: The authors would like to thank the following companies for providing material support for the project: Capriovus Ltd., Szigetcsép, Hungary; Aromabázis Ltd., Csömör, Hungary; Sensient Food Colors Hungary Ltd., Diósd, Hungary and Zentis Hungary Ltd., Drégelypalánk, Hungary, RedJade® Sensory Software Suite. Supported by the ÚNKP-16-4 New National Excellence Program of the Ministry of Human Capacities. The authors would like to thank the following companies for providing material support for the project: Capriovus Ltd., Szigetcsép, Hungary; Aromabázis Ltd., Csömör, Hungary; Sensient Food Colors Hungary Ltd., Di'osd, Hungary and Zentis Hungary Ltd., Dr'egelypal'ank, Hungary, RedJadeR® Sensory Software Suite. The authors would like to thank the detailed work of the Editor and both Reviewers.
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<div class="JournalArticle Publication short-list"> <div class="authors"> <span class="author-name" mtid="10032036"> <a href="/gui2/?type=authors&mode=browse&sel=10032036" target="_blank">Gere, Attila ✉</a> </span> <span class="author-type"> </span> ; <span class="author-name" > Szabó, Zsófia </span> <span class="author-type"> </span> ; <span class="author-name" mtid="10033579"> <a href="/gui2/?type=authors&mode=browse&sel=10033579" target="_blank">Pásztor-Huszár, Klára</a> </span> <span class="author-type"> </span> ; <span class="author-name" mtid="10039644"> <a href="/gui2/?type=authors&mode=browse&sel=10039644" target="_blank">Orbán, Csaba</a> </span> <span class="author-type"> </span> ; <span class="author-name" mtid="10028262"> <a href="/gui2/?type=authors&mode=browse&sel=10028262" target="_blank">Kókai, Zoltán</a> </span> <span class="author-type"> </span> ; <span class="author-name" mtid="10028462"> <a href="/gui2/?type=authors&mode=browse&sel=10028462" target="_blank">Sipos, László</a> </span> <span class="author-type"> </span> </div ><div class="title"><a href="/gui2/?mode=browse¶ms=publication;3224685" mtid="3224685" target="_blank">Use of JAR-Based Analysis for Improvement of Product Acceptance: A Case Study on Flavored Kefirs</a></div> <div class="pub-info"> <span class="journal-title">JOURNAL OF FOOD SCIENCE</span> <span class="journal-volume">82</span> : <span class="journal-issue">5</span> <span class="page"> pp. 1200-1207. , 8 p. </span> <span class="year">(2017)</span> </div> <div class="pub-end"><div class="identifier-list"> <span class="identifiers"> <span class="id identifier oa_none" title="none"> <a style="color:blue" title="10.1111/1750-3841.13701" target="_blank" href="https://doi.org/10.1111/1750-3841.13701"> DOI </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:blue" title="000400814100019" target="_blank" href="https://www.webofscience.com/wos/woscc/full-record/000400814100019"> WoS </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:blue" title="85017405641" target="_blank" href="http://www.scopus.com/record/display.url?origin=inward&eid=2-s2.0-85017405641"> Scopus </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:blue" title="28369865" target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=28369865&dopt=Abstract"> PubMed </a> </span> </span> </div> <div class="short-pub-prop-list"> <span class="short-pub-mtid"> Közlemény:3224685 </span> <span class="status-holder"><span class="status-data status-ADMIN_APPROVED"> Admin láttamozott </span></span> <span class="pub-core">Forrás Idéző </span> <span class="pub-type">Folyóiratcikk (Szakcikk ) </span> <!-- && !record.category.scientific --> <span class="pub-category">Tudományos</span> <div class="publication-citation" style="margin-left: 0.5cm;"> <span title="Nyilvános idézőközlemények összesen, említések nélkül" class="citingPub-count">Nyilvános idéző összesen: 16</span> | Független: 15 | Függő: 1 | Nem jelölt: 0 | WoS jelölt: 11 | Scopus jelölt: 11 | WoS/Scopus jelölt: 13 | DOI jelölt: 13 </div> </div> </div> </div><div class="JournalArticle Publication long-list">
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<div class="title"><a href="/gui2/?mode=browse¶ms=publication;3224685" target="_blank">Use of JAR-Based Analysis for Improvement of Product Acceptance: A Case Study on Flavored Kefirs</a></div> <div> <span class="journal-title">JOURNAL OF FOOD SCIENCE</span>
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<pre class="comment" style="margin-top: 0; margin-bottom: 0;"><u>Megjegyzés</u>: N1 Funding details: Emberi Eroforrások Minisztériuma
N1 Funding text: The authors would like to thank the following companies for providing material support for the project: Capriovus Ltd., Szigetcsép, Hungary; Aromabázis Ltd., Csömör, Hungary; Sensient Food Colors Hungary Ltd., Diósd, Hungary and Zentis Hungary Ltd., Drégelypalánk, Hungary, RedJade® Sensory Software Suite. Supported by the ÚNK...</pre>
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<pre class="comment" style="margin-top: 0; margin-bottom: 0;"><u>Megjegyzés</u>: Export Date: 21 March 2022
Correspondence Address: Bálint, I.; Szent István University, Hungary</pre>
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Sadler, M., Nutritional properties of edible fungi (2003) Nutrition Bulletin, 28, pp. 305-308;
Zhang, Y., Venkitasamy, C., Pan, Z., Recent developments on umami ingredients of edible mushrooms-A reviewer (2013) Trend in Food Science & Technology, 33 (2), pp. 78-92;
Li, W., Gu, Z., Yang, Y., Non-volatile taste components of several cultivated mushrooms (2014) Food Chemistry, 143, pp. 427-431;
Escuder-Gilabert, L., Peris, M., Review: Highlights in recent applications of electronic tongues in food analysis (2010) Analytica Chimica Acta, 665, pp. 15-25;
Liu, M., Wang, J., Li, D., Electronic tongue coupled with physicochemical analysis for the recognition of orange beverages (2012) Journal of Food Quality, 35, pp. 429-441;
Cetó, X., Gutiérrez, J.M., Gutiérrez, M., Determination of total polyphenol index in wines employing a voltammetric electronic tongue (2012) Analytica Chimica Acta, 732, pp. 172-179;
Sipos, L., Kovács, Z., Sági-Kiss, V., Discrimination of mineral waters by electronic tongue, sensory evaluation and chemical analysis (2012) Food Chemistry, 135, pp. 2947-2953;
Tahara, Y., Toko, K., Electronic Tongues-A Review (2013) Sensors Journal, 13, pp. 3001-3011;
Escuder-Gilabert, L., Peris, M., Review: Highlights in recent applications of electronic tongues in food analysis (2010) Analytica Chimica Acta, 665, pp. 15-25;
García-Segovia, P., Andrés-Bello, A., Martínez-Monzó, J., Rehydration of air-dried shiitake mushroom (lentinus edodes) caps: Comparison of conventional and vacuum water immersion processes (2011) LWT-Food Science and Technology, 44, pp. 480-488;
Ciosek, P., Wróblewski, W., Sensor arrays for liquid sensing electronic tongue systems (2007) Analyst, 132, pp. 963-978;
Qin, Z.-H., Pang, X.-L., Chen, D., Evaluation of Chinese tea by the electronic nose and gas chromatography -mass spectrometry: Correlation with sensory properties and classification according to grade level (2013) Food Research International, 53 (2), pp. 864-874;
Yang, Y., Chen, Q., Shen, C., Evaluation of monosodium glutamate, disodium inosinate and guanylate umami taste by an electronic tongue (2013) Journal of Food Engineering, 116, pp. 627-632;
Gu, Z., Yang, Y., Research progress in flavor components of edible fungus (2013) Food Industry and Technology, 34 (5), pp. 363-367
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<div class="JournalArticle Publication short-list"> <div class="authors"> <span class="author-name" > Bing, F-L </span> <span class="author-type"> </span> ; <span class="author-name" > Feng, T </span> <span class="author-type"> </span> ; <span class="author-name" > Yang, Y </span> <span class="author-type"> </span> ; <span class="author-name" > Zhuang, H-N </span> <span class="author-type"> </span> ; <span class="author-name" > Li, X-B </span> <span class="author-type"> </span> ; <span class="author-name" > Xie, K-L </span> <span class="author-type"> </span> ; <span class="author-name" > Gao, L-L </span> <span class="author-type"> </span> </div ><div class="title"><a href="/gui2/?mode=browse¶ms=publication;26632539" mtid="26632539" target="_blank">Quantification of the umami taste of edible fungi using electronic tongue</a></div> <div class="pub-info"> <span class="journal-title">MODERN FOOD SCIENCE AND TECHNOLOGY</span> <span class="journal-volume">32</span> : <span class="journal-issue">8</span> <span class="page"> pp. 317-321. , 5 p. </span> <span class="year">(2016)</span> </div> <div class="pub-end"><div class="identifier-list"> <span class="identifiers"> <span class="id identifier oa_none" title="none"> <a style="color:black" title="10.13982/j.mfst.1673-9078.2016.8.048" target="_blank" href="https://doi.org/10.13982/j.mfst.1673-9078.2016.8.048"> DOI </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:black" title="85009343067" target="_blank" href="http://www.scopus.com/record/display.url?origin=inward&eid=2-s2.0-85009343067"> Scopus </a> </span> </span> </div> <div class="short-pub-prop-list"> <span class="short-pub-mtid"> Közlemény:26632539 </span> <span class="status-holder"><span class="status-data status-ADMIN_APPROVED"> Admin láttamozott </span></span> <span class="pub-core"> Idéző </span> <span class="pub-type">Folyóiratcikk (Szakcikk ) </span> <!-- && !record.category.scientific --> <span class="pub-category">Tudományos</span> </div> </div> </div><div class="JournalArticle Publication long-list"> <div class="authors"> <img title="Idézőközlemény" style="float: left" src="/frontend/resources/grid/publication-citation-icon.png"> <div class="autype autype0"> <span class="author-name" >Bing F-L </span> ; <span class="author-name" >Feng T </span> ; <span class="author-name" >Yang Y </span> ; <span class="author-name" >Zhuang H-N </span> ; <span class="author-name" >Li X-B </span> ; <span class="author-name" >Xie K-L </span> ; <span class="author-name" >Gao L-L </span> </div> </div> <div class="title"><a href="/gui2/?mode=browse¶ms=publication;26632539" target="_blank">Quantification of the umami taste of edible fungi using electronic tongue</a></div> <div> <span class="journal-title">MODERN FOOD SCIENCE AND TECHNOLOGY</span> <span class="journal-issn">(<a target="_blank" href="https://portal.issn.org/resource/ISSN/1673-9078">1673-9078</a> )</span>: <span class="journal-volume">32</span> <span class="journal-issue">8</span> <span class="page"> pp 317-321 </span> <span class="year">(2016)</span> </div> <div class="pub-footer"> <span class="language" xmlns="http://www.w3.org/1999/html">Nyelv: Kínai | </span> <span class="identifiers"> <span class="id identifier oa_none" title="none"> <a style="color:black" title="10.13982/j.mfst.1673-9078.2016.8.048" target="_blank" href="https://doi.org/10.13982/j.mfst.1673-9078.2016.8.048"> DOI </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:black" title="85009343067" target="_blank" href="http://www.scopus.com/record/display.url?origin=inward&eid=2-s2.0-85009343067"> Scopus </a> </span> </span> <div class="publication-citation"> <a target="_blank" href="/api/publication?cond=citations.related;eq;26632539&sort=publishedYear,desc&sort=title"> Idézett közlemények száma: 1 </a> </div> <div class="mtid"><span class="long-pub-mtid">Közlemény: 26632539</span> | <span class="status-data status-ADMIN_APPROVED"> Admin láttamozott </span> <span class="oldId">Régi azonosító: 16632539</span> | Idéző | <span class="type-subtype">Folyóiratcikk ( Szakcikk ) </span> | <span class="pub-category">Tudományos</span> | <span class="publication-sourceOfData">Scopus-RIS</span> </div> <div class="lastModified">Utolsó módosítás: 2018.01.17. 15:04 Jámbor Andrea (MTA TTK AKI admin5) </div> </div></div>
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<div class="lastModified">Utolsó módosítás: 2021.02.10. 12:45 Kovács Zoltán (Élelmiszertudomány, fizika-automatika)
</div>
<pre class="comment" style="margin-top: 0; margin-bottom: 0;"><u>Megjegyzés</u>: Cited By :6
Export Date: 10 February 2021</pre>
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<div class="JournalArticle Publication short-list"> <div class="authors"> <span class="author-name" > Santonico, Marco </span> <span class="author-type"> </span> ; <span class="author-name" > Parente, Francesca Romana </span> <span class="author-type"> </span> ; <span class="author-name" > Grasso, Simone </span> <span class="author-type"> </span> ; <span class="author-name" > Zompanti, Alessandro </span> <span class="author-type"> </span> ; <span class="author-name" > Ferri, Giuseppe </span> <span class="author-type"> </span> ; <span class="author-name" > D'Amico, Arnaldo </span> <span class="author-type"> </span> ; <span class="author-name" > Pennazza, Giorgio </span> <span class="author-type"> </span> </div ><div class="title"><a href="/gui2/?mode=browse¶ms=publication;26379814" mtid="26379814" target="_blank">Investigating a single sensor ability in the characterisation of drinkable water: a pilot study</a></div> <div class="pub-info"> <span class="journal-title">WATER AND ENVIRONMENT JOURNAL</span> <span class="journal-volume">30</span> : <span class="journal-issue">3-4</span> <span class="page"> pp. 253-260. , 8 p. </span> <span class="year">(2016)</span> </div> <div class="pub-end"><div class="identifier-list"> <span class="identifiers"> <span class="id identifier oa_none" title="none"> <a style="color:black" title="10.1111/wej.12186" target="_blank" href="https://doi.org/10.1111%2Fwej.12186"> DOI </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:blue" title="000388624500010" target="_blank" href="http://gateway.isiknowledge.com/gateway/Gateway.cgi?&GWVersion=2&SrcAuth=CustomerName&SrcApp=CustomerName&DestLinkType=FullRecord&KeyUT=000388624500010&DestApp=WOS"> WoS </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:black" title="84992538354" target="_blank" href="http://www.scopus.com/record/display.url?origin=inward&eid=2-s2.0-84992538354"> Scopus </a> </span> </span> </div> <div class="short-pub-prop-list"> <span class="short-pub-mtid"> Közlemény:26379814 </span> <span class="status-holder"><span class="status-data status-APPROVED"> Nyilvános </span></span> <span class="pub-core"> Idéző </span> <span class="pub-type">Folyóiratcikk (Szakcikk ) </span> <!-- && !record.category.scientific --> <span class="pub-category">Tudományos</span> </div> </div> </div><div class="JournalArticle Publication long-list"> <div class="authors"> <img title="Idézőközlemény" style="float: left" src="/frontend/resources/grid/publication-citation-icon.png"> <div class="autype autype0"> <span class="author-name" >Santonico Marco </span> ; 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<div class="JournalArticle Publication short-list"> <div class="authors"> <span class="author-name" > Kraujalyte, Vilma </span> <span class="author-type"> </span> ; <span class="author-name" > Venskutonis, Petras Rimantas </span> <span class="author-type"> </span> ; <span class="author-name" > Pukalskas, Audrius </span> <span class="author-type"> </span> ; <span class="author-name" > Cesoniene, Laima </span> <span class="author-type"> </span> ; <span class="author-name" > Daubaras, Remigijus </span> <span class="author-type"> </span> </div ><div class="title"><a href="/gui2/?mode=browse¶ms=publication;25310116" mtid="25310116" target="_blank">Antioxidant properties, phenolic composition and potentiometric sensor array evaluation of commercial and new blueberry (Vaccinium corymbosum) and bog blueberry (Vaccinium uliginosum) genotypes</a></div> <div class="pub-info"> <span class="journal-title">FOOD CHEMISTRY</span> <span class="journal-volume">188</span> <span class="page"> pp. 583-590. , 8 p. </span> <span class="year">(2015)</span> </div> <div class="pub-end"><div class="identifier-list"> <span class="identifiers"> <span class="id identifier oa_none" title="none"> <a style="color:blue" title="10.1016/j.foodchem.2015.05.031" target="_blank" href="https://doi.org/10.1016/j.foodchem.2015.05.031"> DOI </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:blue" title="000356548900079" target="_blank" href="https://www.webofscience.com/wos/woscc/full-record/WOS:000356548900079"> WoS </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:blue" title="84929347323" target="_blank" href="http://www.scopus.com/record/display.url?origin=inward&eid=2-s2.0-84929347323"> Scopus </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:black" title="26041234" target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=26041234&dopt=Abstract"> PubMed </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:black" title="http://www.sciencedirect.com/science/article/pii/S0308814615007621" target="_blank" href="http://www.sciencedirect.com/science/article/pii/S0308814615007621"> Egyéb URL </a> </span> </span> </div> <div class="short-pub-prop-list"> <span class="short-pub-mtid"> Közlemény:25310116 </span> <span class="status-holder"><span class="status-data status-APPROVED"> Nyilvános </span></span> <span class="pub-core"> Idéző </span> <span class="pub-type">Folyóiratcikk (Szakcikk ) </span> <!-- && !record.category.scientific --> <span class="pub-category">Tudományos</span> </div> </div> </div><div class="JournalArticle Publication long-list">
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<div class="autype autype0"> <span class="author-name" >Kraujalyte Vilma
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<span class="author-name" >Venskutonis Petras Rimantas
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;
<span class="author-name" >Pukalskas Audrius
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;
<span class="author-name" >Cesoniene Laima
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;
<span class="author-name" >Daubaras Remigijus
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<div class="title"><a href="/gui2/?mode=browse¶ms=publication;25310116" target="_blank">Antioxidant properties, phenolic composition and potentiometric sensor array evaluation of commercial and new blueberry (Vaccinium corymbosum) and bog blueberry (Vaccinium uliginosum) genotypes</a></div> <div> <span class="journal-title">FOOD CHEMISTRY</span>
<span class="journal-issn">(<a target="_blank" href="https://portal.issn.org/resource/ISSN/0308-8146">0308-8146</a> <a target="_blank" href="https://portal.issn.org/resource/ISSN/1873-7072">1873-7072</a>)</span>:
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Scopus
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<div class="mtid"><span class="long-pub-mtid">Közlemény: 25310116</span>
| <span class="status-data status-APPROVED"> Nyilvános
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<span class="oldId">Régi azonosító: 15310116</span> |
Idéző
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<div class="lastModified">Utolsó módosítás: 2018.10.11. 16:44 WoS import (admin)
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<pre class="comment" style="margin-top: 0; margin-bottom: 0;"><u>Megjegyzés</u>: Megjegyzés-27126046
N1 Funding details: SVE-04/2011</pre>
</div></div>
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<div class="JournalArticle Publication short-list"> <div class="authors"> <span class="author-name" > Lewkowska, Paulina </span> <span class="author-type"> </span> ; <span class="author-name" > Dymerski, Tomasz </span> <span class="author-type"> </span> ; <span class="author-name" > Namiesnik, Jacek </span> <span class="author-type"> </span> </div ><div class="title"><a href="/gui2/?mode=browse¶ms=publication;25310114" mtid="25310114" target="_blank">Use of Sensory Analysis Methods to Evaluate the Odor of Food and Outside Air</a></div> <div class="pub-info"> <span class="journal-title">CRITICAL REVIEWS IN ENVIRONMENTAL SCIENCE AND TECHNOLOGY</span> <span class="journal-volume">45</span> : <span class="journal-issue">20</span> <span class="page"> pp. 2208-2244. , 37 p. </span> <span class="year">(2015)</span> </div> <div class="pub-end"><div class="identifier-list"> <span class="identifiers"> <span class="id identifier oa_none" title="none"> <a style="color:black" title="10.1080/10643389.2015.1010429" target="_blank" href="https://doi.org/10.1080%2F10643389.2015.1010429"> DOI </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:black" title="000357939500002" target="_blank" href="http://gateway.isiknowledge.com/gateway/Gateway.cgi?&GWVersion=2&SrcAuth=CustomerName&SrcApp=CustomerName&DestLinkType=FullRecord&KeyUT=000357939500002&DestApp=WOS"> WoS </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:black" title="84943186373" target="_blank" href="http://www.scopus.com/record/display.url?origin=inward&eid=2-s2.0-84943186373"> Scopus </a> </span> </span> </div> <div class="short-pub-prop-list"> <span class="short-pub-mtid"> Közlemény:25310114 </span> <span class="status-holder"><span class="status-data status-APPROVED"> Nyilvános </span></span> <span class="pub-core"> Idéző </span> <span class="pub-type">Folyóiratcikk (Összefoglaló cikk ) </span> <!-- && !record.category.scientific --> <span class="pub-category">Tudományos</span> </div> </div> </div><div class="JournalArticle Publication long-list"> <div class="authors"> <img title="Idézőközlemény" style="float: left" src="/frontend/resources/grid/publication-citation-icon.png"> <div class="autype autype0"> <span class="author-name" >Lewkowska Paulina </span> ; <span class="author-name" >Dymerski Tomasz </span> ; <span class="author-name" >Namiesnik Jacek </span> </div> </div> <div class="title"><a href="/gui2/?mode=browse¶ms=publication;25310114" target="_blank">Use of Sensory Analysis Methods to Evaluate the Odor of Food and Outside Air</a></div> <div> <span class="journal-title">CRITICAL REVIEWS IN ENVIRONMENTAL SCIENCE AND TECHNOLOGY</span> <span class="journal-issn">(<a target="_blank" href="https://portal.issn.org/resource/ISSN/1064-3389">1064-3389</a> <a target="_blank" href="https://portal.issn.org/resource/ISSN/1547-6537">1547-6537</a>)</span>: <span class="journal-volume">45</span> <span class="journal-issue">20</span> <span class="page"> pp 2208-2244 </span> <span class="year">(2015)</span> </div> <div class="pub-footer"> <span class="language" xmlns="http://www.w3.org/1999/html">Nyelv: Angol | </span> <span class="identifiers"> <span class="id identifier oa_none" title="none"> <a style="color:black" title="10.1080/10643389.2015.1010429" target="_blank" href="https://doi.org/10.1080%2F10643389.2015.1010429"> DOI </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:black" title="000357939500002" target="_blank" href="http://gateway.isiknowledge.com/gateway/Gateway.cgi?&GWVersion=2&SrcAuth=CustomerName&SrcApp=CustomerName&DestLinkType=FullRecord&KeyUT=000357939500002&DestApp=WOS"> WoS </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:black" title="84943186373" target="_blank" href="http://www.scopus.com/record/display.url?origin=inward&eid=2-s2.0-84943186373"> Scopus </a> </span> </span> <div class="publication-citation"> <a target="_blank" href="/api/publication?cond=citations.related;eq;25310114&sort=publishedYear,desc&sort=title"> Idézett közlemények száma: 1 </a> </div> <div class="mtid"><span class="long-pub-mtid">Közlemény: 25310114</span> | <span class="status-data status-APPROVED"> Nyilvános </span> <span class="oldId">Régi azonosító: 15310114</span> | Idéző | <span class="type-subtype">Folyóiratcikk ( Összefoglaló cikk ) </span> | <span class="pub-category">Tudományos</span> | <span class="publication-sourceOfData">WoS-XML</span> </div> <div class="lastModified">Utolsó módosítás: 2018.01.17. 15:04 Jámbor Andrea (MTA TTK AKI admin5) </div> </div></div>
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<pre class="comment" style="margin-top: 0; margin-bottom: 0;"><u>Megjegyzés</u>: Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture, China National Rice Research Institute, Hangzhou, 310006, China
College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310035, China
Cited By :8
Export Date: 17 November 2022
CODEN: RSCAC ...</pre>
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<div class="JournalArticle Publication short-list"> <div class="authors"> <span class="author-name" > Qiu, Shanshan </span> <span class="author-type"> </span> ; <span class="author-name" > Wang, Jun </span> <span class="author-type"> </span> </div ><div class="title"><a href="/gui2/?mode=browse¶ms=publication;25310115" mtid="25310115" target="_blank">Application of Sensory Evaluation, HS-SPME GC-MS, E-Nose, and E-Tongue for Quality Detection in Citrus Fruits</a></div> <div class="pub-info"> <span class="journal-title">JOURNAL OF FOOD SCIENCE</span> <span class="journal-volume">80</span> : <span class="journal-issue">10</span> <span class="page"> pp. S2296-S2304. , 9 p. </span> <span class="year">(2015)</span> </div> <div class="pub-end"><div class="identifier-list"> <span class="identifiers"> <span class="id identifier oa_none" title="none"> <a style="color:blue" title="10.1111/1750-3841.13012" target="_blank" href="https://doi.org/10.1111/1750-3841.13012"> DOI </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:blue" title="000364783600022" target="_blank" href="https://www.webofscience.com/wos/woscc/full-record/WOS:000364783600022"> WoS </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:blue" title="84943338457" target="_blank" href="http://www.scopus.com/record/display.url?origin=inward&eid=2-s2.0-84943338457"> Scopus </a> </span> </span> </div> <div class="short-pub-prop-list"> <span class="short-pub-mtid"> Közlemény:25310115 </span> <span class="status-holder"><span class="status-data status-APPROVED"> Nyilvános </span></span> <span class="pub-core"> Idéző </span> <span class="pub-type">Folyóiratcikk (Szakcikk ) </span> <!-- && !record.category.scientific --> <span class="pub-category">Tudományos</span> </div> </div> </div><div class="JournalArticle Publication long-list">
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<pre class="comment" style="margin-top: 0; margin-bottom: 0;"><u>Megjegyzés</u>: Cited By :37
Export Date: 10 January 2023
CODEN: JFDSA
Correspondence Address: Wang, J.; Dept. of Biosystems Engineering, 866 Yuhangtang Road, P.O. Box 310058, China; email: jwang@zju.edu.cn</pre>
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<div class="JournalArticle Publication short-list"> <div class="authors"> <span class="author-name" mtid="10032036"> <a href="/gui2/?type=authors&mode=browse&sel=10032036" target="_blank">A, Gere</a> </span> <span class="author-type"> </span> ; <span class="author-name" mtid="10034310"> <a href="/gui2/?type=authors&mode=browse&sel=10034310" target="_blank">V, Loso</a> </span> <span class="author-type"> </span> ; <span class="author-name" > A, Györey </span> <span class="author-type"> </span> ; <span class="author-name" mtid="10015188"> <a href="/gui2/?type=authors&mode=browse&sel=10015188" target="_blank">S, Kovacs</a> </span> <span class="author-type"> </span> ; <span class="author-name" mtid="10010542"> <a href="/gui2/?type=authors&mode=browse&sel=10010542" target="_blank">L, Huzsvai</a> </span> <span class="author-type"> </span> ; <span class="author-name" mtid="10000014"> <a href="/gui2/?type=authors&mode=browse&sel=10000014" target="_blank">A, Nabradi</a> </span> <span class="author-type"> </span> ; 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<div class="JournalArticle Publication short-list"> <div class="authors"> <span class="author-name" mtid="10032036"> <a href="/gui2/?type=authors&mode=browse&sel=10032036" target="_blank">A, Gere</a> </span> <span class="author-type"> </span> ; <span class="author-name" mtid="10015188"> <a href="/gui2/?type=authors&mode=browse&sel=10015188" target="_blank">S, Kovács</a> </span> <span class="author-type"> </span> ; <span class="author-name" mtid="10033579"> <a href="/gui2/?type=authors&mode=browse&sel=10033579" target="_blank">K, Pásztor-Huszár</a> </span> <span class="author-type"> </span> ; <span class="author-name" mtid="10028262"> <a href="/gui2/?type=authors&mode=browse&sel=10028262" target="_blank">Z, Kókai</a> </span> <span class="author-type"> </span> ; <span class="author-name" mtid="10028462"> <a href="/gui2/?type=authors&mode=browse&sel=10028462" target="_blank">L, Sipos</a> </span> <span class="author-type"> </span> </div ><div class="title"><a href="/gui2/?mode=browse¶ms=publication;2555190" mtid="2555190" target="_blank">Comparison of preference mapping methods:<span class="subTitle">: A case study of flavoured kefirs</span></a></div> <div class="pub-info"> <span class="journal-title">JOURNAL OF CHEMOMETRICS</span> <span class="journal-volume">28</span> : <span class="journal-issue">4</span> <span class="page"> pp. 293-300. , 8 p. </span> <span class="year">(2014)</span> </div> <div class="pub-end"><div class="identifier-list"> <span class="identifiers"> <span class="id identifier oa_none" title="none"> <a style="color:blue" title="10.1002/cem.2594" target="_blank" href="https://doi.org/10.1002/cem.2594"> DOI </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:blue" title="000333753400009" target="_blank" href="https://www.webofscience.com/wos/woscc/full-record/000333753400009"> WoS </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:blue" title="84897486235" target="_blank" href="http://www.scopus.com/record/display.url?origin=inward&eid=2-s2.0-84897486235"> Scopus </a> </span> </span> </div> <div class="short-pub-prop-list"> <span class="short-pub-mtid"> Közlemény:2555190 </span> <span class="status-holder"><span class="status-data status-ADMIN_APPROVED"> Admin láttamozott </span></span> <span class="pub-core">Forrás Idéző </span> <span class="pub-type">Folyóiratcikk (Szakcikk ) </span> <!-- && !record.category.scientific --> <span class="pub-category">Tudományos</span> <div class="publication-citation" style="margin-left: 0.5cm;"> <span title="Nyilvános idézőközlemények összesen, említések nélkül" class="citingPub-count">Nyilvános idéző összesen: 23</span> | Független: 18 | Függő: 5 | Nem jelölt: 0 | WoS jelölt: 15 | Scopus jelölt: 18 | WoS/Scopus jelölt: 19 | DOI jelölt: 17 </div> </div> </div> </div><div class="JournalArticle Publication long-list"> <div class="authors"> <img title="Forrásközlemény" style="float: left" src="/frontend/resources/grid/publication-core-icon.png"> <img title="Idézőközlemény" style="float: left" src="/frontend/resources/grid/publication-citation-icon.png"> <div class="autype autype0"> <span class="author-name" mtid="10032036"><a href="/gui2/?type=authors&mode=browse&sel=10032036" target="_blank">A Gere (<span class="authorship-author-name">Gere Attila</span> <span class="authorAux-mtmt"> Élelmiszertudományok</span>) </a> </span> <span class="author-affil"><span title="Budapesti Corvinus Egyetem">BCE</span>/<span title="Élelmiszertudományi Kar">ÉTK</span>/Árukezelési és Áruforgalmazási Tanszék</span> ; 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Ruano, M.V., Ribes, J., Seco, A., Ferrer, J., (2009) Water Sci. Technol., 60, pp. 3261-3268;
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Zeravik, J., Hlavacek, A., Lacina, K., Skládal, P., (2009) Electroanalysis, 21, pp. 2509-2520;
Cole, M., Covington, J., Gardner, J.A., Julian, W., (2011) Sens. Actuators B, Chem., 156, pp. 832-839;
Ciosek, P., Wröblewski, W., (2007) Analyst, 132, pp. 963-978;
Mimendia, A., Gutierrez, J.M., Leija, L., Hernandez, P.R., Favari, L., Muñoz, R., DelValle, M., (2010) Environ. Modell. Softw., 25, pp. 1023-1030;
Sipos, L., Kovács, Z., Sági-Kiss, V., Csiki, T., Kókai, Z., Fekete, A., Héberger, K., (2012) Food Chem., 135, pp. 2947-2953;
Raud, M., Kikas, T., (2013) Water Res., 47, pp. 2555-2562;
Kirsanov, D., Zadorozhanaya, O., Krasheninnikov, A., Komarova, N., Popov, A., Legin, A., (2013) Sens. Actuators B, Chem., 179, pp. 282-286;
Tonning, E., Sapelnikova, S., Christensen, J., Carlsson, C., Winther-Nielsen, M., Dock, E., Solna, R., Emnéus, J., (2005) Biosens. Bioelectron., 21, pp. 608-617;
Campos, I., Alcañiz, M., Aguado, D., Barat, R., Ferrer, J., Gil, L., Marrakchi, M., Vivancos, J.L., (2012) Water Res., 46, pp. 2605-2614;
Giménez, J.B., Robles, A., Carretero, L., Dura'n, F., Ruano, M.V., Gatti, M.N., Ribes, J., Seco, A., (2011) Bioresour. Technol., 102, pp. 8799-8806;
Greenberg, A., (2005) Standard Methods for the Examination of Water and Wastewater, , in, 21th ed., American Public Health Association/American Water Works Association/Water Environmental Federation, Washington, DC;
Alcañiz, M., Vivancos, J.L., Masot, R., Ibañez, J., Raga, M., Soto, J., Martínez-Máñez, R., (2012) J. Food Eng., 111, pp. 122-128;
Winquist, F., Wide, P., Lundström, I., (1997) Anal. Chim. Acta, 357, pp. 21-31;
Geladi, P., Kowalski, B.R., (1986) Anal. Chim. Acta, 18, pp. 17-51;
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Zou, Z., Han, J., Jang, A., Bishop, P.L., Ahn, C.H., (2007) Biosens. Bioelectron., 22, pp. 1902-1907
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<div class="JournalArticle Publication short-list"> <div class="authors"> <span class="author-name" > Campos, I </span> <span class="author-type"> </span> ; <span class="author-name" > Sangrador, A </span> <span class="author-type"> </span> ; <span class="author-name" > Bataller, R </span> <span class="author-type"> </span> ; <span class="author-name" > Aguado, D </span> <span class="author-type"> </span> ; <span class="author-name" > Barat, R </span> <span class="author-type"> </span> ; <span class="author-name" > Soto, J </span> <span class="author-type"> </span> ; <span class="author-name" > Martínez-Máñez, R </span> <span class="author-type"> </span> </div ><div class="title"><a href="/gui2/?mode=browse¶ms=publication;23799211" mtid="23799211" target="_blank">Ammonium and Phosphate Quantification in Wastewater by Using a Voltammetric Electronic Tongue</a></div> <div class="pub-info"> <span class="journal-title">ELECTROANALYSIS</span> <span class="journal-volume">26</span> : <span class="journal-issue">3</span> <span class="page"> pp. 588-595. , 8 p. </span> <span class="year">(2014)</span> </div> <div class="pub-end"><div class="identifier-list"> <span class="identifiers"> <span class="id identifier oa_none" title="none"> <a style="color:black" title="10.1002/elan.201300538" target="_blank" href="https://doi.org/10.1002%2Felan.201300538"> DOI </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:black" title="000332379700017" target="_blank" href="http://gateway.isiknowledge.com/gateway/Gateway.cgi?&GWVersion=2&SrcAuth=CustomerName&SrcApp=CustomerName&DestLinkType=FullRecord&KeyUT=000332379700017&DestApp=WOS"> WoS </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:black" title="84897679169" target="_blank" href="http://www.scopus.com/record/display.url?origin=inward&eid=2-s2.0-84897679169"> Scopus </a> </span> </span> </div> <span class="short-pub-prop-list"> <span class="short-pub-mtid"> Közlemény:23799211 </span> <span class="status-holder"><span class="status-data status-ADMIN_APPROVED"> Admin láttamozott </span></span> <span class="pub-core"> Idéző </span> <span class="pub-type">Folyóiratcikk (Szakcikk ) </span> <!-- && !record.category.scientific --> <span class="pub-category">Tudományos</span> </span> </div> </div><div class="JournalArticle Publication long-list"> <div class="authors"> <img title="Idézőközlemény" style="float: left" src="/frontend/resources/grid/publication-citation-icon.png"> <div class="autype autype0"> <span class="author-name" >Campos I </span> ; 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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.
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<div class="title"><a href="/gui2/?mode=browse¶ms=publication;2769369" target="_blank">Application of electronic tongue to discriminate white wines originated from different regions of Hungary</a></div> <div> <span class="journal-title">ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE</span>
<span class="journal-issn">(<a target="_blank" href="https://portal.issn.org/resource/ISSN/0139-3006">0139-3006</a> <a target="_blank" href="https://portal.issn.org/resource/ISSN/1588-2535">1588-2535</a>)</span>:
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pp 132-139
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<a style="color:blue" title="10.1556/AAlim.43.2014.Suppl.19" target="_blank" href="https://doi.org/10.1556/AAlim.43.2014.Suppl.19">
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<div class="mtid"><span class="long-pub-mtid">Közlemény: 2769369</span>
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<div class="JournalArticle Publication short-list"> <div class="authors"> <span class="author-name" > Xu, L </span> <span class="author-type"> </span> ; <span class="author-name" > Yan, SM </span> <span class="author-type"> </span> ; <span class="author-name" > Ye, ZH </span> <span class="author-type"> </span> ; <span class="author-name" > Fu, XS </span> <span class="author-type"> </span> ; <span class="author-name" > Yu, XP </span> <span class="author-type"> </span> </div ><div class="title"><a href="/gui2/?mode=browse¶ms=publication;23291631" mtid="23291631" target="_blank">Combining Electronic Tongue Array and Chemometrics for Discriminating the Specific Geographical Origins of Green Tea</a></div> <div class="pub-info"> <span class="journal-title">JOURNAL OF ANALYTICAL METHODS IN CHEMISTRY</span> <span class="journal-volume">2013</span> <span class="page"> Paper: Article ID 350801 </span> <span class="year">(2013)</span> </div> <div class="pub-end"><div class="identifier-list"> <span class="identifiers"> <span class="id identifier oa_none" title="none"> <a style="color:black" title="10.1155/2013/350801" target="_blank" href="https://doi.org/10.1155%2F2013%2F350801"> DOI </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:black" title="000322468100001" target="_blank" href="http://gateway.isiknowledge.com/gateway/Gateway.cgi?&GWVersion=2&SrcAuth=CustomerName&SrcApp=CustomerName&DestLinkType=FullRecord&KeyUT=000322468100001&DestApp=WOS"> WoS </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:black" title="84881431512" target="_blank" href="http://www.scopus.com/record/display.url?origin=inward&eid=2-s2.0-84881431512"> Scopus </a> </span> </span> </div> <div class="short-pub-prop-list"> <span class="short-pub-mtid"> Közlemény:23291631 </span> <span class="status-holder"><span class="status-data status-APPROVED"> Nyilvános </span></span> <span class="pub-core"> Idéző </span> <span class="pub-type">Folyóiratcikk (Szakcikk ) </span> <!-- && !record.category.scientific --> <span class="pub-category">Tudományos</span> </div> </div> </div><div class="JournalArticle Publication long-list"> <div class="authors"> <img title="Idézőközlemény" style="float: left" src="/frontend/resources/grid/publication-citation-icon.png"> <div class="autype autype0"> <span class="author-name" >Xu L </span> ; <span class="author-name" >Yan SM </span> ; <span class="author-name" >Ye ZH </span> ; <span class="author-name" >Fu XS </span> ; <span class="author-name" >Yu XP </span> </div> </div> <div class="title"><a href="/gui2/?mode=browse¶ms=publication;23291631" target="_blank">Combining Electronic Tongue Array and Chemometrics for Discriminating the Specific Geographical Origins of Green Tea</a></div> <div> <span class="journal-title">JOURNAL OF ANALYTICAL METHODS IN CHEMISTRY</span> <span class="journal-issn">(<a target="_blank" href="https://portal.issn.org/resource/ISSN/2090-8865">2090-8865</a> <a target="_blank" href="https://portal.issn.org/resource/ISSN/2090-8873">2090-8873</a>)</span>: <span class="journal-volume">2013</span> <span class="page"> Paper Article ID 350801. </span> <span class="year">(2013)</span> </div> <div class="pub-footer"> <span class="language" xmlns="http://www.w3.org/1999/html">Nyelv: Angol | </span> <span class="identifiers"> <span class="id identifier oa_none" title="none"> <a style="color:black" title="10.1155/2013/350801" target="_blank" href="https://doi.org/10.1155%2F2013%2F350801"> DOI </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:black" title="000322468100001" target="_blank" href="http://gateway.isiknowledge.com/gateway/Gateway.cgi?&GWVersion=2&SrcAuth=CustomerName&SrcApp=CustomerName&DestLinkType=FullRecord&KeyUT=000322468100001&DestApp=WOS"> WoS </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:black" title="84881431512" target="_blank" href="http://www.scopus.com/record/display.url?origin=inward&eid=2-s2.0-84881431512"> Scopus </a> </span> </span> <div class="publication-citation"> <a target="_blank" href="/api/publication?cond=citations.related;eq;23291631&sort=publishedYear,desc&sort=title"> Idézett közlemények száma: 1 </a> </div> <div class="mtid"><span class="long-pub-mtid">Közlemény: 23291631</span> | <span class="status-data status-APPROVED"> Nyilvános </span> <span class="oldId">Régi azonosító: 13291631</span> | Idéző | <span class="type-subtype">Folyóiratcikk ( Szakcikk ) </span> | <span class="pub-category">Tudományos</span> | <span class="publication-sourceOfData">WOS</span> </div> <div class="lastModified">Utolsó módosítás: 2021.06.17. 22:28 Pécsi Éva (MTMT Közp 3, admin) </div> </div></div>
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<div class="JournalArticle Publication short-list"> <div class="authors"> <span class="author-name" > Zeppa, G </span> <span class="author-type"> </span> ; <span class="author-name" > Gambigliani, Zoccoli M </span> <span class="author-type"> </span> ; <span class="author-name" > Nasi, E </span> <span class="author-type"> </span> ; <span class="author-name" > Masini, G </span> <span class="author-type"> </span> ; <span class="author-name" > Meglioli, G </span> <span class="author-type"> </span> ; <span class="author-name" > Zappino, M </span> <span class="author-type"> </span> </div ><div class="title"><a href="/gui2/?mode=browse¶ms=publication;23699515" mtid="23699515" target="_blank">Descriptive sensory analysis of Aceto Balsamico Tradizionale di Modena DOP and Aceto Balsamico Tradizionale di Reggio Emilia DOP</a></div> <div class="pub-info"> <span class="journal-title">JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE</span> <span class="journal-volume">93</span> : <span class="journal-issue">15</span> <span class="page"> pp. 3737-3742. , 6 p. </span> <span class="year">(2013)</span> </div> <div class="pub-end"><div class="identifier-list"> <span class="identifiers"> <span class="id identifier oa_none" title="none"> <a style="color:black" title="10.1002/jsfa.6219" target="_blank" href="https://doi.org/10.1002/jsfa.6219"> DOI </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:black" title="000326400300011" target="_blank" href="https://www.webofscience.com/wos/woscc/full-record/000326400300011"> WoS </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:black" title="84887015955" target="_blank" href="http://www.scopus.com/record/display.url?origin=inward&eid=2-s2.0-84887015955"> Scopus </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:black" title="23653290" target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=23653290&dopt=Abstract"> PubMed </a> </span> </span> </div> <div class="short-pub-prop-list"> <span class="short-pub-mtid"> Közlemény:23699515 </span> <span class="status-holder"><span class="status-data status-ADMIN_APPROVED"> Admin láttamozott </span></span> <span class="pub-core"> Idéző </span> <span class="pub-type">Folyóiratcikk (Szakcikk ) </span> <!-- && !record.category.scientific --> <span class="pub-category">Tudományos</span> </div> </div> </div><div class="JournalArticle Publication long-list"> <div class="authors"> <img title="Idézőközlemény" style="float: left" src="/frontend/resources/grid/publication-citation-icon.png"> <div class="autype autype0"> <span class="author-name" >Zeppa G </span> ; <span class="author-name" >Gambigliani Zoccoli M </span> ; <span class="author-name" >Nasi E </span> ; <span class="author-name" >Masini G </span> ; <span class="author-name" >Meglioli G </span> ; <span class="author-name" >Zappino M </span> </div> </div> <div class="title"><a href="/gui2/?mode=browse¶ms=publication;23699515" target="_blank">Descriptive sensory analysis of Aceto Balsamico Tradizionale di Modena DOP and Aceto Balsamico Tradizionale di Reggio Emilia DOP</a></div> <div> <span class="journal-title">JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE</span> <span class="journal-issn">(<a target="_blank" href="https://portal.issn.org/resource/ISSN/0022-5142">0022-5142</a> <a target="_blank" href="https://portal.issn.org/resource/ISSN/1097-0010">1097-0010</a>)</span>: <span class="journal-volume">93</span> <span class="journal-issue">15</span> <span class="page"> pp 3737-3742 </span> <span class="year">(2013)</span> </div> <div class="pub-footer"> <span class="language" xmlns="http://www.w3.org/1999/html">Nyelv: Angol | </span> <span class="identifiers"> <span class="id identifier oa_none" title="none"> <a style="color:black" title="10.1002/jsfa.6219" target="_blank" href="https://doi.org/10.1002/jsfa.6219"> DOI </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:black" title="000326400300011" target="_blank" href="https://www.webofscience.com/wos/woscc/full-record/000326400300011"> WoS </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:black" title="84887015955" target="_blank" href="http://www.scopus.com/record/display.url?origin=inward&eid=2-s2.0-84887015955"> Scopus </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:black" title="23653290" target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=23653290&dopt=Abstract"> PubMed </a> </span> </span> <div class="publication-citation"> <a target="_blank" href="/api/publication?cond=citations.related;eq;23699515&sort=publishedYear,desc&sort=title"> Idézett közlemények száma: 1 </a> </div> <div class="mtid"><span class="long-pub-mtid">Közlemény: 23699515</span> | <span class="status-data status-ADMIN_APPROVED"> Admin láttamozott </span> <span class="oldId">Régi azonosító: 13699515</span> | Idéző | <span class="type-subtype">Folyóiratcikk ( Szakcikk ) </span> | <span class="pub-category">Tudományos</span> | <span class="publication-sourceOfData">Scopus-RIS</span> </div> <div class="lastModified">Utolsó módosítás: 2018.09.13. 13:57 MTMT1 Admin (admin) </div> </div></div>