Latest Research in Advanced Chemical Sensor Technologies
18 research papers · 2026 median publication year
Top Research Topics in Advanced Chemical Sensor Technologies
- Meat and Animal Product Quality — 4 papers
- Advanced Chemical Sensor Technologies — 2 papers
- Phytochemistry and biological activity of medicinal plants — 1 papers
- Food composition and properties — 1 papers
- Ruminant Nutrition and Digestive Physiology — 1 papers
- Animal Nutrition and Physiology — 1 papers
- Olfactory and Sensory Function Studies — 1 papers
- Edible Oils Quality and Analysis — 1 papers
- Garlic and Onion Studies — 1 papers
- Seed and Plant Biochemistry — 1 papers
Highest-Cited Papers
- Quality Difference Analysis of Raw and Wine‐Processed Polygonati Rhizoma Based on Correlation Between Color and Component
- Influence of Natural Antioxidants on Biochemical Stability of Labeo rohita and Catla catla During Frozen Preservation
- Bioavailability through lactic fermentation in millet for combating hidden hunger
- Decoding the Dynamic Evolution and Metabolic Pathways of Volatile and Non-Volatile Flavors in Prepared Fish Fillets during Boiling: An Integrated Approach of HS-SPME-GC-MS, HS-GC-IMS, E-Nose, and Chemometrics
- Volatilomic Profiling of Early-Stage Biotransformation Enables Identification of Diagnostic Volatiles in Escherichia coli-Contaminated Chicken Meat
- Ultrasonication improves beef flavor characteristics by modifying precursor metabolite profiles: Emphasis on superior efficacy of pre-rigor processing
- Tea Tree Essential Oil Enriches Lactic Acid Bacteria and Improves Paper Mulberry Silage Quality
- Microbiological, Physicochemical, and Functional Quality of Crossbred Native Chicken (Khao Dok Khae) During Extended Frozen Storage
- Saliva Selectively Binds to Pungent Odors during Oral Consumption of Durian
- Influence of Frying Batches and Oil Oxidation on Sensory Properties and Volatile Compounds of Batter‐Coated Meat Strips
- Sensory-guided Design of Garlic Using tea and Identification of key active components
- Interactive effects of cooking method, genotype and environment on nutritional and antinutritional quality of quinoa ( Chenopodium quinoa Willd .) seeds
- Profiling the Flavor and Antioxidant Properties of Chrysanthemum zawadskii var. latilobum Kitamura Ethanol Extracts through Roasting Process Using Biomimetic Sensory Perception-Electronic Sensors
- Comprehensive Physicochemical and Antioxidant Profiling of Honey from Diverse Floral Origins
- Comparative analysis of food ingredients and additives declared in packaged foods labelled as homemade and their corresponding traditional culinary recipes
- Clove Leaf Essential Oil in Vapor Phase as a Natural Alternative for Mold Control in Semi-Wholemeal Bread
- A Time-Resolved PTR-ToF-MS Workflow for Characterizing Opening-Burst Volatile Features in Canned Antarctic Krill Under Equivalent F0 Processing
- Mogrosides: Natural Non-Caloric Sweeteners