The growing interest in food quality and safety requires the development of sensitive and
reliable methods of analysis as well as technology for freshness preservation and food …

Background There is a growing concern for the problem of food authenticity assessment
(and hence the detection of food adulteration), since it cheats the consumer and can pose …

Nowadays, consumers are paying great attention to the characteristics of food such as smell,
taste, and appearance. This motivates scientists to imitate human senses using devices …

Electronic tongue systems are multisensor devices dedicated to automatic analysis of
complicated composition samples and to the recognition of their characteristic properties …

This paper examines the main features of modern electronic tongues (e-tongues) and their
most important applications in food analysis in this new century. The components of an e …

This minireview describes the main developments of electronic tongues (e-tongues) and
taste sensors in recent years, with a summary of the principles of detection and materials …

An electronic panel has been used to characterise the organoleptic characteristics of twenty-
five extra virgin olive oils from varieties Hojiblanca, Picual and Arbequina, with different …

The ongoing need to detect and monitor hazardous, volatile, and flammable gases has led
to the use of gas sensors in several fields to improve safety and health issues …

This work describes the sensing properties of carbon paste electrodes (CPEs) prepared
from three different types of carbonaceous materials: graphite, carbon microspheres and …

The new tendency to detect adulterated honey is the development of affordable analytical
equipment that is in-line and manageable, enabling rapid on site screening. Therefore, the …