The Langmuir–Blodgett (LB) technique, through which monolayers are transferred from the
air/water interface onto a solid substrate, was the first method to allow for the controlled …

Abstract Development and use of reliable and precise detecting systems in the food supply
chain must be taken into account to ensure the maximum level of food safety and quality for …

6.2. 1 Principles....................................................................................................................... 157 6.2.
2 Potentiometry............................................................................................................... 158 6.2. 3 …

Discussing theory and transport, synthesis, processing, properties, and applications, this
second edition of a standard resource covers advances in the field of electrically conducting …

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 …

Microfluidic devices based on polydimethylsiloxane shown a plethora of experimental
possibilities due to good transparency, flexibility and ability to adhere reversibly and …

Many significant fundamental concepts and practical applications have developed since the
publication of the best-selling second edition of the Handbook of Conducting Polymers. Now …

Electronic tongues (e-tongues) are analytical technologies that have been developed to
mimic the biological tongues which are non-specific, low-selective, and cross-sensitive taste …

This review examines the applications of electronic noses and tongues in food analysis. A
brief history of the development of sensors is included and this is illustrated by descriptions …

An electronic tongue composed of six different sensing units: a bare interdigitated electrode,
and interdigitated electrodes coated with stearic acid (SA), a polyaniline oligomer (16-mer) …