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For: Schlossareck C, Ross CF. Electronic Tongue and Consumer Sensory Evaluation of Spicy Paneer Cheese. J Food Sci 2019;84:1563-9. [PMID: 31042820 DOI: 10.1111/1750-3841.14604] [Cited by in Crossref: 16] [Cited by in F6Publishing: 10] [Article Influence: 5.3] [Reference Citation Analysis]
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9 Schlossareck C, Ross CF. Consumer sensory evaluation of aftertaste intensity and liking of spicy paneer cheese. Int J Food Sci Technol 2020;55:2710-8. [DOI: 10.1111/ijfs.14524] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
10 Galvan D, Aquino A, Effting L, Mantovani ACG, Bona E, Conte-Junior CA. E-sensing and nanoscale-sensing devices associated with data processing algorithms applied to food quality control: a systematic review. Crit Rev Food Sci Nutr 2021;:1-41. [PMID: 33779434 DOI: 10.1080/10408398.2021.1903384] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
11 Modesti M, Tonacci A, Sansone F, Billeci L, Bellincontro A, Cacopardo G, Sanmartin C, Taglieri I, Venturi F. E-Senses, Panel Tests and Wearable Sensors: A Teamwork for Food Quality Assessment and Prediction of Consumer’s Choices. Chemosensors 2022;10:244. [DOI: 10.3390/chemosensors10070244] [Reference Citation Analysis]
12 Paup VD, Cook-barton T, Diako C, Edwards CG, Ross CF. Detection of Red Wine Faults over Time with Flash Profiling and the Electronic Tongue. Beverages 2021;7:52. [DOI: 10.3390/beverages7030052] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
13 Montero ML, Ross CF. Saltiness perception in white sauce formulations as tested in older adults. Food Quality and Preference 2022;98:104529. [DOI: 10.1016/j.foodqual.2022.104529] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
14 Eib S, Schneider DJ, Hensel O, Seuß-Baum I. Relationship between mustard pungency and allyl-isothiocyanate content: A comparison of sensory and chemical evaluations. J Food Sci 2020;85:2728-36. [PMID: 32844444 DOI: 10.1111/1750-3841.15383] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
15 Liu C, Zhang C, He T, Sun L, Wang Q, Han S, Wang W, Kong J, Yuan F, Huang J. Study on potential toxic material base and mechanisms of hepatotoxicity induced by Dysosma versipellis based on toxicological evidence chain (TEC) concept. Ecotoxicology and Environmental Safety 2020;190:110073. [DOI: 10.1016/j.ecoenv.2019.110073] [Cited by in Crossref: 3] [Cited by in F6Publishing: 2] [Article Influence: 1.5] [Reference Citation Analysis]
16 Wu M, Tao W, Xia X, Gei G, Guo N, Zhang T, Zhang S, Wang Y, Wang Y, Wu F, Lin X, Feng Y. A novel quantified palatability evaluation method (saliva evaluation combined with electronic tongue evaluation) for Traditional Chinese Medicine oral formulations based on oral stimulation. Journal of Drug Delivery Science and Technology 2022;74:103562. [DOI: 10.1016/j.jddst.2022.103562] [Reference Citation Analysis]
17 Racette CM, Drake MA. Consumer perception of natural hot-pepper cheeses. J Dairy Sci 2021:S0022-0302(21)01060-2. [PMID: 34955270 DOI: 10.3168/jds.2021-20808] [Reference Citation Analysis]
18 Puleo S, Braghieri A, Condelli N, Piasentier E, Di Monaco R, Favotto S, Masi P, Napolitano F. Pungency perception and liking for pasta filata cheeses in consumers from different Italian regions. Food Res Int 2020;138:109813. [PMID: 33288188 DOI: 10.1016/j.foodres.2020.109813] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.5] [Reference Citation Analysis]
19 Ramudit AE, Feldmeyer A, Johnson A, Ennis JM. Sensory interaction effects between capsicum heat and seasoning ingredients applied to unsalted potato chips. Food Quality and Preference 2022;102:104682. [DOI: 10.1016/j.foodqual.2022.104682] [Reference Citation Analysis]
20 Rezazadeh A, Hamishehkar H, Ehsani A, Ghasempour Z, Moghaddas Kia E. Applications of capsaicin in food industry: functionality, utilization and stabilization. Crit Rev Food Sci Nutr 2021;:1-17. [PMID: 34751073 DOI: 10.1080/10408398.2021.1997904] [Reference Citation Analysis]
21 Shao Y, Chen H, Lin H, Feng H, Gong J, Cao G, Hong W, Yao Y, Zou H, Yan Y. Exploration on Varying Patterns of Morphological Features and Quality of Armeniacae Semen Amarum in Rancid Process Based on Colorimeter, Electronic Nose, and GC/MS Coupled With Human Panel. Front Pharmacol 2022;13:599979. [PMID: 35592420 DOI: 10.3389/fphar.2022.599979] [Reference Citation Analysis]
22 Mohd Ali M, Hashim N, Aziz SA, Lasekan O. Emerging non-destructive thermal imaging technique coupled with chemometrics on quality and safety inspection in food and agriculture. Trends in Food Science & Technology 2020;105:176-85. [DOI: 10.1016/j.tifs.2020.09.003] [Cited by in Crossref: 7] [Cited by in F6Publishing: 1] [Article Influence: 3.5] [Reference Citation Analysis]
23 Zhu W, Luan H, Bu Y, Li J, Li X, Zhang Y. Changes in taste substances during fermentation of fish sauce and the correlation with protease activity. Food Res Int 2021;144:110349. [PMID: 34053542 DOI: 10.1016/j.foodres.2021.110349] [Reference Citation Analysis]