Microalgae as a future food source
One of the key challenges that we face in the 21st century is the need to feed an ever-
increasing human population with increasingly limited natural resources. Even today it is …
increasing human population with increasingly limited natural resources. Even today it is …
Application of artificial intelligence in food industry—a guideline
Artificial intelligence (AI) has embodied the recent technology in the food industry over the
past few decades due to the rising of food demands in line with the increasing of the world …
past few decades due to the rising of food demands in line with the increasing of the world …
A review of artificial spiking neuron devices for neural processing and sensing
A spiking neural network (SNN) inspired by the structure and principles of the human brain
can significantly enhance the energy efficiency of artificial intelligence computing by …
can significantly enhance the energy efficiency of artificial intelligence computing by …
Microalgal protein for sustainable and nutritious foods: A joint analysis of environmental impacts, health benefits and consumer's acceptance
Background Food sources with high productivity and low environmental impact can alleviate
or even overcome the pressure of the growing global population and deteriorating climate …
or even overcome the pressure of the growing global population and deteriorating climate …
Advances in chemical sensing technology for enabling the next-generation self-sustainable integrated wearable system in the IoT era
The past few years have witnessed the rapid innovation of wearable chemical sensors that
induce impacts on various areas of our daily life. As the emerging Internet of Thing (IoT) …
induce impacts on various areas of our daily life. As the emerging Internet of Thing (IoT) …
A review of emerging technologies enabling improved solid oral dosage form manufacturing and processing
Tablets are the most widely utilized solid oral dosage forms because of the advantages of
self-administration, stability, ease of handling, transportation, and good patient compliance …
self-administration, stability, ease of handling, transportation, and good patient compliance …
An overview of sensory characterization techniques: From classical descriptive analysis to the emergence of novel profiling methods
Sensory science provides objective information about the consumer understanding of a
product, the acceptance or rejection of stimuli, and the description of the emotions evoked. It …
product, the acceptance or rejection of stimuli, and the description of the emotions evoked. It …
Disposable paper-based biosensors for the point-of-care detection of hazardous contaminations—A review
The fast detection of trace amounts of hazardous contaminations can prevent serious
damage to the environment. Paper-based sensors offer a new perspective on the world of …
damage to the environment. Paper-based sensors offer a new perspective on the world of …
Toward the development of combined artificial sensing systems for food quality evaluation: A review on the application of data fusion of electronic noses, electronic …
Devices known as electronic noses (ENs), electronic tongues (ETs), and electronic eyes
(EEs) have been developed in recent years in the in situ study of real matrices with little or …
(EEs) have been developed in recent years in the in situ study of real matrices with little or …
Identification, taste characteristics and molecular docking study of novel umami peptides derived from the aqueous extract of the clam meretrix meretrix Linnaeus
X Li, X **e, J Wang, Y Xu, S Yi, W Zhu, H Mi, T Li, J Li - Food Chemistry, 2020 - Elsevier
To understand the delicious taste of the clam M. meretrix Linnaeus, the putative umami
peptides from the aqueous extract of the cooked clam were obtained by ultrafiltration, gel …
peptides from the aqueous extract of the cooked clam were obtained by ultrafiltration, gel …