A Novel Feature Specificity Enhancement for Taste Recognition by Electronic Tongue
Author:
Publisher
Springer International Publishing
Link
http://link.springer.com/content/pdf/10.1007/978-3-030-23307-5_2
Reference22 articles.
1. Legin, A., Rudnitskaya, A., Lvova, L., Di Nataleb, C., D’Amicob, A.: Evaluation of Italian wine by the electronic tongue: recognition, quantitative analysis and correlation with human sensory perception. Anal. Chim. Acta 484(1), 33–44 (2003)
2. Ghosh, A., Bag, A.K., Sharma, P., et al.: Monitoring the fermentation process and detection of optimum fermentation time of black tea using an electronic tongue. IEEE Sensors J. 15(11), 6255–6262 (2015)
3. Verrelli, G., Lvova, L., Paolesse, R., et al.: Metalloporphyrin - based electronic tongue: an application for the analysis of Italian white wines. Sensors 7(11), 2750–2762 (2007)
4. Tahara, Y., Toko, K.: Electronic tongues–a review. IEEE Sensors J. 13(8), 3001–3011 (2013)
5. Kirsanov, D., Legin, E., Zagrebin, A., et al.: Mimicking Daphnia magna, bioassay performance by an electronic tongue for urban water quality control. Anal. Chim. Acta 824, 64–70 (2014)
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