Real‐time detection of saponin content during the fermentation process of Tremella aurantialba using a homemade artificial olfaction system-Reference-Cited by-同舟云学术

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Real‐time detection of saponin content during the fermentation process of Tremella aurantialba using a homemade artificial olfaction system

Published:2019-05-17 Issue:5 Volume:42 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Dai Chunxia¹²^ORCID,Huang Xingyi¹^ORCID,Huang Daming¹,Lv Riqin³^ORCID,Sun Jun²,Zhang Zhicai¹,Aheto Joshua H.¹

Affiliation:

1. School of Food and Biological EngineeringJiangsu University Zhenjiang Jiangsu China

2. School of Electrical and Information EngineeringJiangsu University Zhenjiang Jiangsu China

3. School of Biological Science and Food EngineeringChuzhou University Chuzhou Anhui China

Funder

National Key Research and Development Program of China

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13101

Reference32 articles.

1. Preemptive identification of optimum fermentation time for black tea using electronic nose

2. Monitoring of black tea fermentation process using electronic nose

3. Characterization of phenolic compounds, anthocyanidin, antioxidant and antimicrobial activity of 25 varieties of Mexican Roselle (Hibiscus sabdariffa)

4. Nondestructively sensing of total viable count (TVC) in chicken using an artificial olfaction system based colorimetric sensor array

5. Multivariate data analysis applied to spectroscopy: Potential application to juice and fruit quality

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Online Monitoring of the Growth of Probiotic Bacteria and Metabolites in the Fermentation of a Teff Substrate Using Model-Based Calibration of 2D Fluorescence Spectra;Microorganisms;2023-04-15

2. Detection of the Inoculated Fermentation Process of Apo Pickle Based on a Colorimetric Sensor Array Method;Foods;2022-11-10

3. Qualitative and Quantitative Analysis of Oxidative Degradation Products in Frying Oil by Three-Dimensional Fluorescence Spectroscopy with Metalloporphyrin-Based Sensor;Food Analytical Methods;2022-01-08

4. Development of a portable electronic nose for in‐situ detection of submerged fermentation of Tremella aurantialba;Journal of Food Safety;2021-04-19

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