University of Tehran-ko ikertzaileekin lankidetzan egindako argitalpenak (7)

2016

  1. Flavour characteristics of Spanish and Iranian saffron analysed by electronic tongue

    Quality Assurance and Safety of Crops and Foods, Vol. 8, Núm. 3, pp. 359-368

2012

  1. Classification of non-alcoholic beer based on aftertaste sensory evaluation by chemometric tools

    Expert Systems with Applications, Vol. 39, Núm. 4, pp. 4315-4327

  2. Monitoring the aging of beers using a bioelectronic tongue

    Food Control, Vol. 25, Núm. 1, pp. 216-224

  3. Screening analysis of beer ageing using near infrared spectroscopy and the Successive Projections Algorithm for variable selection

    Talanta, Vol. 89, pp. 286-291

2011

  1. Electronic and bioelectronic tongues, two promising analytical tools for the quality evaluation of non alcoholic beer

    Trends in Food Science and Technology

  2. Potential application of electronic nose technology in brewery

    Trends in Food Science and Technology, Vol. 22, Núm. 4, pp. 165-174

2009

  1. Consistency assessment of bitterness sensory evaluation data for non-alcoholic beer

    Research on Crops, Vol. 10, Núm. 3, pp. 736-739