Electronic noses: from advanced materials to sensors aided with data processing
Artificial olfaction, ie, e‐nose, plays a critical function in robotics by mimicking the human
olfactory organ that can recognize different smells that correlate with a range of fields …
olfactory organ that can recognize different smells that correlate with a range of fields …
Volatile compounds and aroma characteristics of mushrooms: A review
G Deng, J Li, H Liu, Y Wang - Critical Reviews in Food Science and …, 2024 - Taylor & Francis
Mushrooms are popular due to their rich medicinal and nutritional value. Of the many
characteristics of mushrooms, aroma has received extensive attention and research as a key …
characteristics of mushrooms, aroma has received extensive attention and research as a key …
[BOOK][B] Entangled life: How fungi make our worlds, change our minds & shape our futures
M Sheldrake - 2021 - books.google.com
NEW YORK TIMES BESTSELLER• A “brilliant [and] entrancing”(The Guardian) journey into
the hidden lives of fungi—the great connectors of the living world—and their astonishing and …
the hidden lives of fungi—the great connectors of the living world—and their astonishing and …
Comparison of flavour qualities of three sourced Eriocheir sinensis
S Wang, YU He, Y Wang, N Tao, X Wu, X Wang, W Qiu… - Food Chemistry, 2016 - Elsevier
Flavour qualities of three edible parts of three types of Chinese mitten crab from different
areas were examined. The flavour profiles detected by E-tongue and E-nose showed that …
areas were examined. The flavour profiles detected by E-tongue and E-nose showed that …
Effect of the two drying approaches on the volatile profiles of button mushroom (Agaricus bisporus) by headspace GC–MS and electronic nose
F Pei, W Yang, N Ma, Y Fang, L Zhao, X An… - LWT-Food Science and …, 2016 - Elsevier
Button mushroom slices were dehydrated using freeze drying (FD) or combined with
microwave vacuum drying (FMVD), and the changes in volatile composition were …
microwave vacuum drying (FMVD), and the changes in volatile composition were …
An overview on truffle aroma and main volatile compounds
Truffles are underground edible fungi that grow symbiotically with plant roots. They have
been globally considered as one of the most expensive foods because of their rarity, unique …
been globally considered as one of the most expensive foods because of their rarity, unique …
[HTML][HTML] Species and geographic variability in truffle aromas
The gastronomic relevance and price of truffles are related mainly to its unique aroma. In this
study, we explore the impact that different volatile compounds have on the aroma quality of …
study, we explore the impact that different volatile compounds have on the aroma quality of …
Antimicrobial activity of gallic acid against food-related Pseudomonas strains and its use as biocontrol tool to improve the shelf life of fresh black truffles
Refrigeration alone or in combination with other technologies represents the main tool used
in the last decades to preserve the freshness of black truffles. This is principally due to the …
in the last decades to preserve the freshness of black truffles. This is principally due to the …
Nematophagous fungus Arthrobotrys oligospora mimics olfactory cues of sex and food to lure its nematode prey
To study the molecular basis for predator-prey coevolution, we investigated how
Caenorhabditis elegans responds to the predatory fungus Arthrobotrys oligospora. C …
Caenorhabditis elegans responds to the predatory fungus Arthrobotrys oligospora. C …
Comparison of flavour qualities of mushrooms (Flammulina velutipes) packed with different packaging materials
F Donglu, Y Wenjian, BM Kimatu, Z Liyan, A **nxin… - Food Chemistry, 2017 - Elsevier
To clarify the dynamic changes of flavour components in mushrooms packed with different
packaging materials during storage, comprehensive flavour characterization, non-volatile …
packaging materials during storage, comprehensive flavour characterization, non-volatile …