The electronic nose (e-nose) is designed to crudely mimic the mammalian nose in that most
contain sensors that non-selectively interact with odor molecules to produce some sort of …

Electronic-nose (e-nose) instruments, derived from numerous types of aroma-sensor
technologies, have been developed for a diversity of applications in the broad fields of …

Fresh foods occupy an important position in the human diet. A growing number of
consumers are attracted by fresh foods due to their high nutritional value, healthy image …

This review presents recent achievements concerning work with electronic tongue (ET) and
bioelectronic tongue (BioET) for taste assessment. These two emerging analytical …

Honey is an extract of floral and secretions from a variety of bees. Some honey
manufactures adulterate pure honey with industrial sugar, chemicals, and water either …

The appreciation of food is based on the perception of many senses; in fact for a total
estimation the human senses are involved. Biomimetics as the 'abstraction of good design …

Current and next generation sensors such as pH, dissolved oxygen (dO) and temperature
sensors that will help drive the use of single-use bioreactors in industry are reviewed. The …

We have developed a hybrid nanomaterial based on both of carbon quantum dots
(CQDs)/gold nanoparticles (AuNPs), such that the cheapness and versatility on the CQDs is …

The gastrointestinal (GI) tract, especially the small intestine, remains largely inaccessible to
modern medical science. While swallowable capsule technologies are emerging …

We have developed a new portable taste sensor with a lipid/polymer membrane and
conducted experiments to evaluate the sensor's performance. The fabricated sensor …