Electronic nose, electronic tongue and computer vision systems, designed to artificially
perceive flavour and appearance, have been increasingly used in the food industry as rapid …

The electronic conjugation between each repeat unit in conducting polymers (CPs) provides
semiconducting molecular architectures and intriguing properties to suit for sensing …

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 …

Electronic tongue systems are traditionally used to analyse: food products, water samples
and taste masking technologies for pharmaceuticals. In principle, their applications are …

Recently, the studies on develo** sensors and biosensors—with an obvious
interdisciplinary character—have drawn the attention of many researchers specializing in …

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 …

The quality and shelf life of meat and meat products are key factors that are usually
evaluated by complex and laborious protocols and intricate sensory methods. Devices with …

The voltammetric electrochemical sensing method combined with biosensors and multi-
sensor systems can quickly, accurately, and reliably analyze the concentration of the main …

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 …

Multiplexed gas detection at room temperature is critical for practical applications, such as
for tracking the complex chemical environments associated with food decomposition and …