pattern recognition software (winmuster (AIRSENSE Analytics GmbH)
90
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AIRSENSE Analytics GmbH
pattern recognition software (winmuster
Pattern Recognition Software (Winmuster, supplied by AIRSENSE Analytics GmbH, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/pattern-recognition+software/pattern+recognition+software+win+muster/pmc08620043-111-29-3
Average 90 stars, based on 1 article reviews
Pattern Recognition Software (Winmuster, supplied by AIRSENSE Analytics GmbH, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/pattern-recognition+software/pattern+recognition+software+win+muster/pmc08620043-111-29-3
Average 90 stars, based on 1 article reviews
pattern recognition software (winmuster - by Bioz Stars,
2026-09
90/100 stars
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Sampling:Article Title: Effects of different solid-state fermentation ratios of S. cerevisiae and L. plantarum on physico-chemical properties of wheat bran and the quality of whole wheat bread. Article Snippet: BACKGROUND: The addition of wheat bran (WB) could improve the nutritional quality of whole wheat bread (WWB); however, it also causedmany negative effects on the quality of bread.. To improve the physico-chemical properties of WB and the quality of WWB, WB was solid-state fermented with different ratios of commercially available S. cerevisiae and L. plantarum, and utilized to prepare WWB.. RESULTS: The physico-chemical properties of WB including dietary fiber content and its components, amino acid composition, and antioxidant activities were determined. Article Title: Detection of 5‐ HMF in apple juice with artificial sensing systems Article Snippet: 5-HMF (5-hydroxymethyl-furfural) is a product of thermal treatment and is increasingly considered a food contaminant.. Here, different concentrations of 5-HMF were measured in apple juice to evaluate the performance of the electronic nose (EN) and electronic tongue (ET) as rapid detection techniques for 5HMF when coupled with chemometric analysis.. Principal component analysis (PCA) and linear discriminant analysis (LDA) evaluated the discrimination capacity of EN and ET for 5-HMF. Article Title: Influence of innovative coatings on salami ripening assessed by near infrared spectroscopy and aquaphotomics Article Snippet: Coatings play an important role in preserving the quality of meat products by reducing weight loss, improving appearance and integrity.. The aim of this work was to study the effect of an innovative coating on the ripening of ‘‘Salame Piacentino’’.. Sixty samples were collected after 40 days of aging: 30 samples were treated with a water-soluble complex based on a cellulose polymer and 30 samples were used as control. Software:Article Title: Effects of different solid-state fermentation ratios of S. cerevisiae and L. plantarum on physico-chemical properties of wheat bran and the quality of whole wheat bread. Article Snippet: BACKGROUND: The addition of wheat bran (WB) could improve the nutritional quality of whole wheat bread (WWB); however, it also causedmany negative effects on the quality of bread.. To improve the physico-chemical properties of WB and the quality of WWB, WB was solid-state fermented with different ratios of commercially available S. cerevisiae and L. plantarum, and utilized to prepare WWB.. RESULTS: The physico-chemical properties of WB including dietary fiber content and its components, amino acid composition, and antioxidant activities were determined. Article Title: Detection of 5‐ HMF in apple juice with artificial sensing systems Article Snippet: 5-HMF (5-hydroxymethyl-furfural) is a product of thermal treatment and is increasingly considered a food contaminant.. Here, different concentrations of 5-HMF were measured in apple juice to evaluate the performance of the electronic nose (EN) and electronic tongue (ET) as rapid detection techniques for 5HMF when coupled with chemometric analysis.. Principal component analysis (PCA) and linear discriminant analysis (LDA) evaluated the discrimination capacity of EN and ET for 5-HMF. Article Title: Influence of innovative coatings on salami ripening assessed by near infrared spectroscopy and aquaphotomics Article Snippet: Coatings play an important role in preserving the quality of meat products by reducing weight loss, improving appearance and integrity.. The aim of this work was to study the effect of an innovative coating on the ripening of ‘‘Salame Piacentino’’.. Sixty samples were collected after 40 days of aging: 30 samples were treated with a water-soluble complex based on a cellulose polymer and 30 samples were used as control. other:Article Title: Impact of Chilling Rate on the Evolution of Volatile and Non-Volatile Compounds in Raw Lamb Meat during Refrigeration Article Snippet: The Article Title: Unraveling the chemosensory attributes of braised beef prepared from different regions using GC-MS combined with multivariate data analysis Article Snippet: Braised beef is a popular Chinese dish with a unique flavor that’s famous around the world.. To investigate the effect of different origins on the flavor of braised beef, we conducted a comparative sensory profile and the contribution of characterized volatile flavor compounds of three different beef origins for braised beef.. Principal component analysis of E-nose and E-tongue showed that the flavors of braised beef made from Luxi cattle and Qinghai yak were closer to each other, while Yanbian yellow cattle was sensitive to inorganic sulfur compounds and nitrogen oxides. Article Title: Characterisation of flavour profile of beef jerky inoculated with different autochthonous lactic acid bacteria using electronic nose and gas chromatography-ion mobility spectrometry. Article Snippet: The flavour profiles of beef jerky separately inoculated with different autochthonous lactic acid bacteria (LAB) strains (Lactobacillus sakei BL6, Pediococcus acidilactici BP2, and Lactobacillus fermentum BL11) and a noninoculated control were analysed using electronic nose (E-nose) and gas chromatography–ion mobility spectrometry (GC–IMS).. GC–IMS results revealed a total of 42 volatile compounds in beef jerky.. Inoculation of the three LAB strains decreased the levels of lipid autoxidation-derived aldehydes (e.g., hexanal, heptanal, octanal, and nonanal). Article Title: Characterization of the Flavor Profile of Bigeye Tuna Slices Treated by Cold Plasma Using E-Nose and GC-IMS Article Snippet: The measurement was held for 3 min. Data were collected using the Article Title: Effect of reheating methods on eating quality, oxidation and flavor characteristics of Braised beef with potatoes dish Article Snippet: The effect of microwave (MR), steaming (SR), open flame (OR) and boiling (BR) on eating quality (sensory characteristics, color, texture), lipid oxidation and flavor properties of different components (beef, potatoes and soup) of Braised beef with potatoes dish were investigated.. In terms of beef, SR received better acceptability and color, while OR obtained tender texture and the highest TBARS value.. In terms of potatoes, better acceptability and texture were shown after MR and OR, while bright color was obtained after BR. |
