Analysis of musts and wines by means of a bio-electronic tongue based on tyrosinase and glucose oxidase using polypyrrole/gold nanoparticles as the electron mediator-Reference-Cited by-同舟云学术

Analysis of musts and wines by means of a bio-electronic tongue based on tyrosinase and glucose oxidase using polypyrrole/gold nanoparticles as the electron mediator

Published:2019-08 Issue: Volume:289 Page:751-756
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Garcia-Hernandez C.,Garcia-Cabezon C.,Martin-Pedrosa F.^ORCID,Rodriguez-Mendez M.L.

Funder

MINECO-FEDER

FEDER

Junta de Castilla y León

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference33 articles.

1. Monitoring of evolution during red wine aging in oak barrels and alternative method by means of an electronic panel test;Apetrei;Food Research International,2012

2. Amperometric biosensor based on polypyrrole and tyrosinase for the detection of tyramine in food samples;Apetrei;Sensors and Actuators B: Chemical,2013

3. Voltammetry pulse array developed to determine the antioxidant activity of camu-camu (Myrciaria dubia (H.B.K.) McVaug) and tumbo (Passiflora mollisima (Kunth) L.H. Bailey) juices employing voltammetric electronic tongues;Baldeón;Food Control,2015

4. A new efficient method for determining the number of components in PARAFAC models;Bro;Journal of Chemometrics,2003

5. Monitoring of alcoholic fermentation using near infrared and mid infrared spectroscopies combined with electronic nose and electronic tongue;Buratti;Analytica Chimica Acta,2011

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