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1.
Prediction of key aroma development in coffees roasted to different degrees by colorimetric sensor array.
Food Chem
; 240: 808-816, 2018 Feb 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-28946345
2.
Prediction of warmed-over flavour development in cooked chicken by colorimetric sensor array.
Food Chem
; 211: 440-7, 2016 Nov 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-27283653
3.
Electronic tongue-based discrimination of Korean rice wines (makgeolli) including prediction of sensory evaluation and instrumental measurements.
Food Chem
; 151: 317-23, 2014 May 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-24423539
4.
Qualitative and quantitative prediction of volatile compounds from initial amino acid profiles in Korean rice wine (makgeolli) model.
J Food Sci
; 79(6): C1106-16, 2014 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-24888253
5.
Effect of oxygen on volatile and sensory characteristics of Cabernet Sauvignon during secondary shelf life.
J Agric Food Chem
; 59(21): 11657-66, 2011 Nov 09.
Artículo
en Inglés
| MEDLINE | ID: mdl-21954937
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