Add to ORKGKey words: sweetness sensor, lipid/polymer membrane, hydroxyl group A sweetness sensor with lipid/polymer membranes has been developed for evaluating the sweetness of sugars and sugar alcohols. In this paper, experiments were performed to compare the electric responses of the sweetness sensor with the chemical structure of various sugars. The results demonstrated that the presence of two adjacent hydroxyl groups in a sugar molecule is important and that the optimum distance between the two adjacent hydroxyl groups is approximately 3 Å. The interaction between the sweetness sensor and sugars is discussed. 1
In order to understand the relationship between phospholipid molecular structures and their olfactor...
In order to understand the relationship between phospholipid molecular structures and their olfactor...
In food industry, different types of sensors are used for characterizing and quantifying taste subst...
Key words: sweetness sensor, lipid/polymer membrane, carboxyl group, hydroxyl group A sweetness sens...
A sweetness sensor with lipid/polymer membranes has been developed for evaluating the sweetness of s...
Nowadays, the utilization of a taste sensor with lipid/polymer membranes is one of the most accurate...
We studied the selectivity control in a sweetness sensor with lipid/polymer membranes. Sweet tasting...
Taste evaluation technology has been developed by several methods, such as sensory tests, electronic...
We have developed a multichannel taste sensor with lipid membranes which can detect and quantify tas...
Lipid membranes using silicone rubber (SR) were developed by mixing only lipids in SR. In this study...
Lipid and ion exchange cellulose were examined for transducer materials of a taste sensor. A biomemb...
Lipid and ion exchange cellulose were examined for transducer materials of a taste sensor. A biomemb...
A taste sensor utilizes lipid/polymer membranes for measuring taste. The sensor was improved to meas...
Lipid/polymer membranes were modified with a phenolic compound, gallic acid, to obtain a high sensit...
The lipid phosphoric acid di-n-decyl ester (PADE) has played an important role in the development of...
In order to understand the relationship between phospholipid molecular structures and their olfactor...
In order to understand the relationship between phospholipid molecular structures and their olfactor...
In food industry, different types of sensors are used for characterizing and quantifying taste subst...
Key words: sweetness sensor, lipid/polymer membrane, carboxyl group, hydroxyl group A sweetness sens...
A sweetness sensor with lipid/polymer membranes has been developed for evaluating the sweetness of s...
Nowadays, the utilization of a taste sensor with lipid/polymer membranes is one of the most accurate...
We studied the selectivity control in a sweetness sensor with lipid/polymer membranes. Sweet tasting...
Taste evaluation technology has been developed by several methods, such as sensory tests, electronic...
We have developed a multichannel taste sensor with lipid membranes which can detect and quantify tas...
Lipid membranes using silicone rubber (SR) were developed by mixing only lipids in SR. In this study...
Lipid and ion exchange cellulose were examined for transducer materials of a taste sensor. A biomemb...
Lipid and ion exchange cellulose were examined for transducer materials of a taste sensor. A biomemb...
A taste sensor utilizes lipid/polymer membranes for measuring taste. The sensor was improved to meas...
Lipid/polymer membranes were modified with a phenolic compound, gallic acid, to obtain a high sensit...
The lipid phosphoric acid di-n-decyl ester (PADE) has played an important role in the development of...
In order to understand the relationship between phospholipid molecular structures and their olfactor...
In order to understand the relationship between phospholipid molecular structures and their olfactor...
In food industry, different types of sensors are used for characterizing and quantifying taste subst...