1 |
Kim, S. M. and Noh, B. S. (2002) Characteristics of shelflife of soybean curd by electronic noses. Korean J. Sci. Agric. Machinery, 27(3), 241-248.
과학기술학회마을
|
2 |
Chung, S. J., Lim, C.R., and Noh, B.S. (2008) Understanding the sensory characteristics of various types of milk using descriptive analysis and electronic nose. Korean J. Food Sci. Technol. 40(1), 47-55.
과학기술학회마을
|
3 |
White, C. H., Wilson, J., and Schilling, M. W. (2006) An Investigation of the use of the MicroFoss as an indicator of the shelf life of pasteurized fluid milk. J. Dairy Sci. 89, 2459-2464.
DOI
ScienceOn
|
4 |
Said, L., Sandrine, B., Sonia, C., and Eric, C. (2005) Shelf life determination by electronic nose: application to milk. Sensors and Actuators B. 106, 199-206.
DOI
ScienceOn
|
5 |
Youn, A. R. (2007) Analysis for cyclodextrins to entrap with hexanal using electronic nose. Korean J. Food Sci. Technol. 39(1), 1-6.
과학기술학회마을
|
6 |
Rovner, S. L. (2006) Processing milk under pressure-low temperature treatment keeps unsavory volatiles in check. Chem. Eng. News, Food Sci. Nov. p. 14.
|
7 |
Vincent, D. (1999) Electronic nose; principal and application. Nature 402, 351-352.
DOI
|
8 |
Yang, Y. M., Noh, B. S., and Hong, H. K. (1999) Prediction freshness for milk by the portable electronic nose. Food Eng. Progress 3(1), 45-50.
|
9 |
Iwatsuki, K., Mizota, Y., and Kubota, T. (1999) Evaluation of aroma of pasteurized and UHT processed milk by aroma extract dilution analysis. J. Japanese Soc. Sci. Tech. 46(9), 587-597.
DOI
ScienceOn
|
10 |
Kwon, S. H., Ahn, J. J., and Kwak, H. S. (1998) Quality changes in various heat-treated market milks during storage. J. Korean Dairy Technol. Sci. 16(2), 90-97.
과학기술학회마을
|
11 |
Al-Attabi, Z.D., Arcy, B.R., and Deeth, H.C.(2009) Volatile sulphur compounds in UHT milk. Critical Rev. Food Sci. Nutri. 49(1), 28-47.
|
12 |
Ampuero, S., Zesiger, T., Gustafsson, V., Lunden, A., and Bosset, J.O. (2002) Determination of trimethylamine in milk using an MS based electronic nose. Eur. Food Res. Technol. 214, 163-167.
DOI
ScienceOn
|
13 |
Barlet, P. N., Elliott, J. M., and Gadner, J. W. (1997) Electronic nose and their application in the food industry. Food Technol. 51(12), 44-48.
|
14 |
Hodgins, D. and Simmonds, D. (1995) Sensory technology for flavor analysis. Cereal Foods World, 40, 186-191.
|
15 |
Choi, H. D. (1995) Use and development of sensation sensor. Bulletin Food Technol. 8, 122-131.
|
16 |
Chung, C. I., Kim, K. T., Cho, N. Y., Jung, M. J., Oh, H. S., and Lee, G. (2002) Comparison of the keeping quality of UHT pasteurized milks in Korea. Korean J. Food Sci. Ani. Resour. 22(3), 247-251.
과학기술학회마을
|
17 |
Elliker, P. R., Sing, E. I., Christensen, L. J., and Sandine W. E. (1964) Psychrophilic bacteria and keeping quality of pasteurized dairy products. J. Milk Food Technol. 27, 69-75.
|