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1. Prediction of apple drying level by machine learning and electronic nose.

2. 电子鼻结合气相色谱-离子迁移谱联用技术分析 松茸货架期间不同部位挥发性风味物质的变化.

3. Enhancing Electronic Nose Performance for Differentiating Civet and Non‐Civet Roasted Bean Coffee Using Polynomial Feature Extraction Methods.

4. Olfactory Profile and Stochastic Analysis: An Innovative Approach for Predicting the Physicochemical Characteristics of Recycled Waste Cooking Oils for Sustainable Biodiesel Production.

5. 基于气相色谱-质谱法和电子鼻技术分析不同 烘烤度荔枝木对荔枝白兰地陈酿风味的影响.

6. Automated detection of stale beef from electronic nose data.

7. Enhanced Diabetes Detection and Blood Glucose Prediction Using TinyML-Integrated E-Nose and Breath Analysis: A Novel Approach Combining Synthetic and Real-World Data.

8. Geographical Origin Traceability of Atractylodis Macrocephalae Rhizoma Based on Chemical Composition, Chromaticity, and Electronic Nose.

9. 电子鼻结合HS-SPME-GC-MS技术解析贵州主产区红酸汤香气成分.

10. 基于电子鼻和电子舌技术的红枣酒发酵过程中品质变化分析.

11. Direct Discrimination and Growth Estimation of Foodborne Bacteria in Raw Meat Using Electronic Nose.

12. A Fast and Cost-Effective Electronic Nose Model for Methanol Detection Using Ensemble Learning.

13. Thermal Runaway Warning of Lithium Battery Based on Electronic Nose and Machine Learning Algorithms.

14. 基于电子鼻和电子舌的洞庭(山)碧螺春茶 冲泡条件优化.

15. 五种干腌火腿的理化特性及品质对比分析.

16. Combined Analysis of Grade Differences in Lapsang Souchong Black Tea Using Sensory Evaluation, Electronic Nose, and HS-SPME-GC-MS, Based on Chinese National Standards.

17. Analysis of volatile compounds of ginger (Zingiber officinale) during far-infrared combined with hot-air drying by GC-MS and MOS e-nose.

18. 智能感官技术在特色农产品品质评价中的 应用研究进展.

19. 刺梨汁冷冻贮藏过程中风味的动态变化规律.

20. Assessment of Changes in Sensory Characteristics of Strawberries during 5-Day Storage through Correlation between Human Senses and Electronic Senses.

21. SnO2 Nanobelts as a Chemiresistive Platform for an On-Chip Multisensory "Spectrometer" to Selectively Gauge Ions of Inert Gases.

22. Analysis of volatile flavor compounds in Antarctic krill paste with different processing methods based on GC‐IMS.

23. Design of a Portable Electronic Nose for Identification of Minced Chicken Meat Adulterated With Soybean Protein Isolate.

24. Bayesian approaches to assigning the source of an odour detected by an electronic nose.

25. Non-Invasive Diagnostic Approaches for Kidney Disease: The Role of Electronic Nose Systems.

26. Early Diagnosis of Bronchopulmonary Dysplasia with E-Nose: A Pilot Study in Preterm Infants.

27. Is an Electronic Nose Able to Predict Clinical Response following Neoadjuvant Treatment of Rectal Cancer? A Prospective Pilot Study.

28. Comparison of flavour of ghee from different pastoral areas based on electronic nose and GC–MS.

29. Prediction of total volatile basic nitrogen (TVB‐N) in fish meal using a metal‐oxide semiconductor electronic nose based on the VMD‐SSA‐LSTM algorithm.

30. Discovering fine flavour in Asian single‐origin cocoa: fast GC electronic‐nose aroma fingerprinting of cocoa liquors and consumer acceptability of Tablea in the Philippines.

31. Assessment of aroma release in filled chocolate wafers through electronic nose analysis.

32. 基于电子鼻/电子舌结合顶空-固相微萃取-气相 色谱-质谱法分析烤包子关键风味物质.

33. 基于 GC-MS和电子鼻探究不同方法提取的 玫瑰精油挥发性香气成分.

34. Investigation of the Effect of Fragrance-Enhancing Temperature on the Taste and Aroma of Black Tea from the Cultivar Camellia sinensis (L.) O. Kuntze cv. Huangjinya Using Metabolomics and Sensory Histology Techniques.

35. Analysis of Impact of Different Parts of Beef on the Quality and Volatile Aroma Components of Boletus Beef Sauce Based on GC-MS.

36. Intelligent Evaluation and Dynamic Prediction of Oyster Freshness with Electronic Nose Based on the Distribution of Volatile Compounds Using GC–MS Analysis.

37. Electronic nose-based monitoring of vacuum-packaged chicken meat freshness in room and refrigerated storage.

38. Optimization of electronic nose measurements and discrimination of apple juices in combination with supervised pattern recognition.

39. Early identification of Aspergillus spp. in vitro based on HS-GC-IMS and electronic nose.

40. Intelligent Evaluation and Dynamic Prediction of Oysters Freshness with Electronic Nose Non-Destructive Monitoring and Machine Learning.

41. Effects of Different Toasting Degrees of Lychee Wood on the Flavor of Lychee Brandy Analyzed by Electronic Nose and Gas Chromatography-Mass Spectrometry

42. Dynamic Flavor Changes of Rosa roxburghii Juice during Frozen Storage

43. Analysis of Impact of Different Parts of Beef on the Quality and Volatile Aroma Components of Boletus Beef Sauce Based on GC-MS

44. Phenological stages analysis in peach trees using electronic nose

45. Effects of Different Drying Methods on Volatile Components of Jasmine Tea

46. Effect of Liquid Nitrogen Quick Freezing on the Quality Characteristics of Prepared Chicken Chops during Frozen Storage

47. Quality characterization of tobacco flavor and tobacco leaf position identification based on homemade electronic nose

48. Research on Quality and Flavor Characteristics of Five Kinds of Commercially Available Sour Fish Sauce in Qiandongnan

49. Distinction and Recognition of the 'Black Pearl' Fresh Corn Origin Based on Electronic Nose and BP Neural Network

50. '巴梨' 和' 早红考密斯' 梨汁品质特性及其抗氧化活性分析.

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