Exploring the relationships between perceived umami intensity, umami components and electronic tongue responses in food matrices
• Perceived umami intensity (PUI) is quantified in foods from seven categories by 2-AFC method. • PUI varied in umami component contents, food types and structures. • EUC is available in quantifying PUI of meat, dairy, vegetable and mushroom products. • Prediction models for PUI and EUC are establis...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Zhu, Yiwen [verfasserIn] |
|---|
| Format: |
E-Artikel |
|---|---|
| Sprache: |
Englisch |
| Erschienen: |
2022 |
|---|
| Schlagwörter: |
Two-alternative forced choice (2-AFC) Perceived umami intensity (PUI) |
|---|
| Übergeordnetes Werk: |
Enthalten in: Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn - Yurtseven, H. ELSEVIER, 2018, New York, NY [u.a.] |
|---|---|
| Übergeordnetes Werk: |
volume:368 ; year:2022 ; day:30 ; month:01 ; pages:0 |
| Links: |
|---|
| DOI / URN: |
10.1016/j.foodchem.2021.130849 |
|---|
| Katalog-ID: |
ELV055550843 |
|---|
| LEADER | 01000caa a22002652 4500 | ||
|---|---|---|---|
| 001 | ELV055550843 | ||
| 003 | DE-627 | ||
| 005 | 20230624222249.0 | ||
| 007 | cr uuu---uuuuu | ||
| 008 | 220105s2022 xx |||||o 00| ||eng c | ||
| 024 | 7 | |a 10.1016/j.foodchem.2021.130849 |2 doi | |
| 028 | 5 | 2 | |a /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001983.pica |
| 035 | |a (DE-627)ELV055550843 | ||
| 035 | |a (ELSEVIER)S0308-8146(21)01855-0 | ||
| 040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
| 041 | |a eng | ||
| 082 | 0 | 4 | |a 540 |q VZ |
| 084 | |a 35.00 |2 bkl | ||
| 100 | 1 | |a Zhu, Yiwen |e verfasserin |4 aut | |
| 245 | 1 | 0 | |a Exploring the relationships between perceived umami intensity, umami components and electronic tongue responses in food matrices |
| 264 | 1 | |c 2022 | |
| 336 | |a nicht spezifiziert |b zzz |2 rdacontent | ||
| 337 | |a nicht spezifiziert |b z |2 rdamedia | ||
| 338 | |a nicht spezifiziert |b zu |2 rdacarrier | ||
| 520 | |a • Perceived umami intensity (PUI) is quantified in foods from seven categories by 2-AFC method. • PUI varied in umami component contents, food types and structures. • EUC is available in quantifying PUI of meat, dairy, vegetable and mushroom products. • Prediction models for PUI and EUC are established with data from E-tongue by BPNN. | ||
| 650 | 7 | |a Electronic tongue (E-tongue) |2 Elsevier | |
| 650 | 7 | |a Correlation |2 Elsevier | |
| 650 | 7 | |a Two-alternative forced choice (2-AFC) |2 Elsevier | |
| 650 | 7 | |a Perceived umami intensity (PUI) |2 Elsevier | |
| 650 | 7 | |a Back propagation neural networks |2 Elsevier | |
| 650 | 7 | |a Equivalent umami concentration (EUC) |2 Elsevier | |
| 700 | 1 | |a Zhou, Xirui |4 oth | |
| 700 | 1 | |a Chen, Yan Ping |4 oth | |
| 700 | 1 | |a Liu, Ziyuan |4 oth | |
| 700 | 1 | |a Jiang, Shui |4 oth | |
| 700 | 1 | |a Chen, Gaole |4 oth | |
| 700 | 1 | |a Liu, Yuan |4 oth | |
| 773 | 0 | 8 | |i Enthalten in |n Elsevier |a Yurtseven, H. ELSEVIER |t Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn |d 2018 |g New York, NY [u.a.] |w (DE-627)ELV000463221 |
| 773 | 1 | 8 | |g volume:368 |g year:2022 |g day:30 |g month:01 |g pages:0 |
| 856 | 4 | 0 | |u https://doi.org/10.1016/j.foodchem.2021.130849 |3 Volltext |
| 912 | |a GBV_USEFLAG_U | ||
| 912 | |a GBV_ELV | ||
| 912 | |a SYSFLAG_U | ||
| 912 | |a SSG-OLC-PHA | ||
| 936 | b | k | |a 35.00 |j Chemie: Allgemeines |q VZ |
| 951 | |a AR | ||
| 952 | |d 368 |j 2022 |b 30 |c 0130 |h 0 | ||
| author_variant |
y z yz |
|---|---|
| matchkey_str |
zhuyiwenzhouxiruichenyanpingliuziyuanjia:2022----:xlrnteeainhpbtenecieuainestuaiopnnsneetoit |
| hierarchy_sort_str |
2022 |
| bklnumber |
35.00 |
| publishDate |
2022 |
| allfields |
10.1016/j.foodchem.2021.130849 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001983.pica (DE-627)ELV055550843 (ELSEVIER)S0308-8146(21)01855-0 DE-627 ger DE-627 rakwb eng 540 VZ 35.00 bkl Zhu, Yiwen verfasserin aut Exploring the relationships between perceived umami intensity, umami components and electronic tongue responses in food matrices 2022 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • Perceived umami intensity (PUI) is quantified in foods from seven categories by 2-AFC method. • PUI varied in umami component contents, food types and structures. • EUC is available in quantifying PUI of meat, dairy, vegetable and mushroom products. • Prediction models for PUI and EUC are established with data from E-tongue by BPNN. Electronic tongue (E-tongue) Elsevier Correlation Elsevier Two-alternative forced choice (2-AFC) Elsevier Perceived umami intensity (PUI) Elsevier Back propagation neural networks Elsevier Equivalent umami concentration (EUC) Elsevier Zhou, Xirui oth Chen, Yan Ping oth Liu, Ziyuan oth Jiang, Shui oth Chen, Gaole oth Liu, Yuan oth Enthalten in Elsevier Yurtseven, H. ELSEVIER Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn 2018 New York, NY [u.a.] (DE-627)ELV000463221 volume:368 year:2022 day:30 month:01 pages:0 https://doi.org/10.1016/j.foodchem.2021.130849 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 368 2022 30 0130 0 |
| spelling |
10.1016/j.foodchem.2021.130849 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001983.pica (DE-627)ELV055550843 (ELSEVIER)S0308-8146(21)01855-0 DE-627 ger DE-627 rakwb eng 540 VZ 35.00 bkl Zhu, Yiwen verfasserin aut Exploring the relationships between perceived umami intensity, umami components and electronic tongue responses in food matrices 2022 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • Perceived umami intensity (PUI) is quantified in foods from seven categories by 2-AFC method. • PUI varied in umami component contents, food types and structures. • EUC is available in quantifying PUI of meat, dairy, vegetable and mushroom products. • Prediction models for PUI and EUC are established with data from E-tongue by BPNN. Electronic tongue (E-tongue) Elsevier Correlation Elsevier Two-alternative forced choice (2-AFC) Elsevier Perceived umami intensity (PUI) Elsevier Back propagation neural networks Elsevier Equivalent umami concentration (EUC) Elsevier Zhou, Xirui oth Chen, Yan Ping oth Liu, Ziyuan oth Jiang, Shui oth Chen, Gaole oth Liu, Yuan oth Enthalten in Elsevier Yurtseven, H. ELSEVIER Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn 2018 New York, NY [u.a.] (DE-627)ELV000463221 volume:368 year:2022 day:30 month:01 pages:0 https://doi.org/10.1016/j.foodchem.2021.130849 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 368 2022 30 0130 0 |
| allfields_unstemmed |
10.1016/j.foodchem.2021.130849 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001983.pica (DE-627)ELV055550843 (ELSEVIER)S0308-8146(21)01855-0 DE-627 ger DE-627 rakwb eng 540 VZ 35.00 bkl Zhu, Yiwen verfasserin aut Exploring the relationships between perceived umami intensity, umami components and electronic tongue responses in food matrices 2022 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • Perceived umami intensity (PUI) is quantified in foods from seven categories by 2-AFC method. • PUI varied in umami component contents, food types and structures. • EUC is available in quantifying PUI of meat, dairy, vegetable and mushroom products. • Prediction models for PUI and EUC are established with data from E-tongue by BPNN. Electronic tongue (E-tongue) Elsevier Correlation Elsevier Two-alternative forced choice (2-AFC) Elsevier Perceived umami intensity (PUI) Elsevier Back propagation neural networks Elsevier Equivalent umami concentration (EUC) Elsevier Zhou, Xirui oth Chen, Yan Ping oth Liu, Ziyuan oth Jiang, Shui oth Chen, Gaole oth Liu, Yuan oth Enthalten in Elsevier Yurtseven, H. ELSEVIER Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn 2018 New York, NY [u.a.] (DE-627)ELV000463221 volume:368 year:2022 day:30 month:01 pages:0 https://doi.org/10.1016/j.foodchem.2021.130849 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 368 2022 30 0130 0 |
| allfieldsGer |
10.1016/j.foodchem.2021.130849 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001983.pica (DE-627)ELV055550843 (ELSEVIER)S0308-8146(21)01855-0 DE-627 ger DE-627 rakwb eng 540 VZ 35.00 bkl Zhu, Yiwen verfasserin aut Exploring the relationships between perceived umami intensity, umami components and electronic tongue responses in food matrices 2022 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • Perceived umami intensity (PUI) is quantified in foods from seven categories by 2-AFC method. • PUI varied in umami component contents, food types and structures. • EUC is available in quantifying PUI of meat, dairy, vegetable and mushroom products. • Prediction models for PUI and EUC are established with data from E-tongue by BPNN. Electronic tongue (E-tongue) Elsevier Correlation Elsevier Two-alternative forced choice (2-AFC) Elsevier Perceived umami intensity (PUI) Elsevier Back propagation neural networks Elsevier Equivalent umami concentration (EUC) Elsevier Zhou, Xirui oth Chen, Yan Ping oth Liu, Ziyuan oth Jiang, Shui oth Chen, Gaole oth Liu, Yuan oth Enthalten in Elsevier Yurtseven, H. ELSEVIER Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn 2018 New York, NY [u.a.] (DE-627)ELV000463221 volume:368 year:2022 day:30 month:01 pages:0 https://doi.org/10.1016/j.foodchem.2021.130849 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 368 2022 30 0130 0 |
| allfieldsSound |
10.1016/j.foodchem.2021.130849 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001983.pica (DE-627)ELV055550843 (ELSEVIER)S0308-8146(21)01855-0 DE-627 ger DE-627 rakwb eng 540 VZ 35.00 bkl Zhu, Yiwen verfasserin aut Exploring the relationships between perceived umami intensity, umami components and electronic tongue responses in food matrices 2022 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier • Perceived umami intensity (PUI) is quantified in foods from seven categories by 2-AFC method. • PUI varied in umami component contents, food types and structures. • EUC is available in quantifying PUI of meat, dairy, vegetable and mushroom products. • Prediction models for PUI and EUC are established with data from E-tongue by BPNN. Electronic tongue (E-tongue) Elsevier Correlation Elsevier Two-alternative forced choice (2-AFC) Elsevier Perceived umami intensity (PUI) Elsevier Back propagation neural networks Elsevier Equivalent umami concentration (EUC) Elsevier Zhou, Xirui oth Chen, Yan Ping oth Liu, Ziyuan oth Jiang, Shui oth Chen, Gaole oth Liu, Yuan oth Enthalten in Elsevier Yurtseven, H. ELSEVIER Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn 2018 New York, NY [u.a.] (DE-627)ELV000463221 volume:368 year:2022 day:30 month:01 pages:0 https://doi.org/10.1016/j.foodchem.2021.130849 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 35.00 Chemie: Allgemeines VZ AR 368 2022 30 0130 0 |
| language |
English |
| source |
Enthalten in Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn New York, NY [u.a.] volume:368 year:2022 day:30 month:01 pages:0 |
| sourceStr |
Enthalten in Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn New York, NY [u.a.] volume:368 year:2022 day:30 month:01 pages:0 |
| format_phy_str_mv |
Article |
| bklname |
Chemie: Allgemeines |
| institution |
findex.gbv.de |
| topic_facet |
Electronic tongue (E-tongue) Correlation Two-alternative forced choice (2-AFC) Perceived umami intensity (PUI) Back propagation neural networks Equivalent umami concentration (EUC) |
| dewey-raw |
540 |
| isfreeaccess_bool |
false |
| container_title |
Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn |
| authorswithroles_txt_mv |
Zhu, Yiwen @@aut@@ Zhou, Xirui @@oth@@ Chen, Yan Ping @@oth@@ Liu, Ziyuan @@oth@@ Jiang, Shui @@oth@@ Chen, Gaole @@oth@@ Liu, Yuan @@oth@@ |
| publishDateDaySort_date |
2022-01-30T00:00:00Z |
| hierarchy_top_id |
ELV000463221 |
| dewey-sort |
3540 |
| id |
ELV055550843 |
| language_de |
englisch |
| fullrecord |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">ELV055550843</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230624222249.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">220105s2022 xx |||||o 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1016/j.foodchem.2021.130849</subfield><subfield code="2">doi</subfield></datafield><datafield tag="028" ind1="5" ind2="2"><subfield code="a">/cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001983.pica</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)ELV055550843</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(ELSEVIER)S0308-8146(21)01855-0</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">540</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">35.00</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Zhu, Yiwen</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Exploring the relationships between perceived umami intensity, umami components and electronic tongue responses in food matrices</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2022</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">z</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zu</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">• Perceived umami intensity (PUI) is quantified in foods from seven categories by 2-AFC method. • PUI varied in umami component contents, food types and structures. • EUC is available in quantifying PUI of meat, dairy, vegetable and mushroom products. • Prediction models for PUI and EUC are established with data from E-tongue by BPNN.</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Electronic tongue (E-tongue)</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Correlation</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Two-alternative forced choice (2-AFC)</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Perceived umami intensity (PUI)</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Back propagation neural networks</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Equivalent umami concentration (EUC)</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Zhou, Xirui</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Chen, Yan Ping</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Liu, Ziyuan</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Jiang, Shui</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Chen, Gaole</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Liu, Yuan</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="n">Elsevier</subfield><subfield code="a">Yurtseven, H. ELSEVIER</subfield><subfield code="t">Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn</subfield><subfield code="d">2018</subfield><subfield code="g">New York, NY [u.a.]</subfield><subfield code="w">(DE-627)ELV000463221</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:368</subfield><subfield code="g">year:2022</subfield><subfield code="g">day:30</subfield><subfield code="g">month:01</subfield><subfield code="g">pages:0</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.1016/j.foodchem.2021.130849</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ELV</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-PHA</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">35.00</subfield><subfield code="j">Chemie: Allgemeines</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">368</subfield><subfield code="j">2022</subfield><subfield code="b">30</subfield><subfield code="c">0130</subfield><subfield code="h">0</subfield></datafield></record></collection>
|
| author |
Zhu, Yiwen |
| spellingShingle |
Zhu, Yiwen ddc 540 bkl 35.00 Elsevier Electronic tongue (E-tongue) Elsevier Correlation Elsevier Two-alternative forced choice (2-AFC) Elsevier Perceived umami intensity (PUI) Elsevier Back propagation neural networks Elsevier Equivalent umami concentration (EUC) Exploring the relationships between perceived umami intensity, umami components and electronic tongue responses in food matrices |
| authorStr |
Zhu, Yiwen |
| ppnlink_with_tag_str_mv |
@@773@@(DE-627)ELV000463221 |
| format |
electronic Article |
| dewey-ones |
540 - Chemistry & allied sciences |
| delete_txt_mv |
keep |
| author_role |
aut |
| collection |
elsevier |
| remote_str |
true |
| illustrated |
Not Illustrated |
| topic_title |
540 VZ 35.00 bkl Exploring the relationships between perceived umami intensity, umami components and electronic tongue responses in food matrices Electronic tongue (E-tongue) Elsevier Correlation Elsevier Two-alternative forced choice (2-AFC) Elsevier Perceived umami intensity (PUI) Elsevier Back propagation neural networks Elsevier Equivalent umami concentration (EUC) Elsevier |
| topic |
ddc 540 bkl 35.00 Elsevier Electronic tongue (E-tongue) Elsevier Correlation Elsevier Two-alternative forced choice (2-AFC) Elsevier Perceived umami intensity (PUI) Elsevier Back propagation neural networks Elsevier Equivalent umami concentration (EUC) |
| topic_unstemmed |
ddc 540 bkl 35.00 Elsevier Electronic tongue (E-tongue) Elsevier Correlation Elsevier Two-alternative forced choice (2-AFC) Elsevier Perceived umami intensity (PUI) Elsevier Back propagation neural networks Elsevier Equivalent umami concentration (EUC) |
| topic_browse |
ddc 540 bkl 35.00 Elsevier Electronic tongue (E-tongue) Elsevier Correlation Elsevier Two-alternative forced choice (2-AFC) Elsevier Perceived umami intensity (PUI) Elsevier Back propagation neural networks Elsevier Equivalent umami concentration (EUC) |
| format_facet |
Elektronische Aufsätze Aufsätze Elektronische Ressource |
| format_main_str_mv |
Text Zeitschrift/Artikel |
| carriertype_str_mv |
zu |
| author2_variant |
x z xz y p c yp ypc z l zl s j sj g c gc y l yl |
| hierarchy_parent_title |
Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn |
| hierarchy_parent_id |
ELV000463221 |
| dewey-tens |
540 - Chemistry |
| hierarchy_top_title |
Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn |
| isfreeaccess_txt |
false |
| familylinks_str_mv |
(DE-627)ELV000463221 |
| title |
Exploring the relationships between perceived umami intensity, umami components and electronic tongue responses in food matrices |
| ctrlnum |
(DE-627)ELV055550843 (ELSEVIER)S0308-8146(21)01855-0 |
| title_full |
Exploring the relationships between perceived umami intensity, umami components and electronic tongue responses in food matrices |
| author_sort |
Zhu, Yiwen |
| journal |
Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn |
| journalStr |
Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn |
| lang_code |
eng |
| isOA_bool |
false |
| dewey-hundreds |
500 - Science |
| recordtype |
marc |
| publishDateSort |
2022 |
| contenttype_str_mv |
zzz |
| container_start_page |
0 |
| author_browse |
Zhu, Yiwen |
| container_volume |
368 |
| class |
540 VZ 35.00 bkl |
| format_se |
Elektronische Aufsätze |
| author-letter |
Zhu, Yiwen |
| doi_str_mv |
10.1016/j.foodchem.2021.130849 |
| dewey-full |
540 |
| title_sort |
exploring the relationships between perceived umami intensity, umami components and electronic tongue responses in food matrices |
| title_auth |
Exploring the relationships between perceived umami intensity, umami components and electronic tongue responses in food matrices |
| abstract |
• Perceived umami intensity (PUI) is quantified in foods from seven categories by 2-AFC method. • PUI varied in umami component contents, food types and structures. • EUC is available in quantifying PUI of meat, dairy, vegetable and mushroom products. • Prediction models for PUI and EUC are established with data from E-tongue by BPNN. |
| abstractGer |
• Perceived umami intensity (PUI) is quantified in foods from seven categories by 2-AFC method. • PUI varied in umami component contents, food types and structures. • EUC is available in quantifying PUI of meat, dairy, vegetable and mushroom products. • Prediction models for PUI and EUC are established with data from E-tongue by BPNN. |
| abstract_unstemmed |
• Perceived umami intensity (PUI) is quantified in foods from seven categories by 2-AFC method. • PUI varied in umami component contents, food types and structures. • EUC is available in quantifying PUI of meat, dairy, vegetable and mushroom products. • Prediction models for PUI and EUC are established with data from E-tongue by BPNN. |
| collection_details |
GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA |
| title_short |
Exploring the relationships between perceived umami intensity, umami components and electronic tongue responses in food matrices |
| url |
https://doi.org/10.1016/j.foodchem.2021.130849 |
| remote_bool |
true |
| author2 |
Zhou, Xirui Chen, Yan Ping Liu, Ziyuan Jiang, Shui Chen, Gaole Liu, Yuan |
| author2Str |
Zhou, Xirui Chen, Yan Ping Liu, Ziyuan Jiang, Shui Chen, Gaole Liu, Yuan |
| ppnlink |
ELV000463221 |
| mediatype_str_mv |
z |
| isOA_txt |
false |
| hochschulschrift_bool |
false |
| author2_role |
oth oth oth oth oth oth |
| doi_str |
10.1016/j.foodchem.2021.130849 |
| up_date |
2024-07-06T17:51:44.641Z |
| _version_ |
1803853029328289792 |
| fullrecord_marcxml |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">ELV055550843</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230624222249.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">220105s2022 xx |||||o 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1016/j.foodchem.2021.130849</subfield><subfield code="2">doi</subfield></datafield><datafield tag="028" ind1="5" ind2="2"><subfield code="a">/cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001983.pica</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)ELV055550843</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(ELSEVIER)S0308-8146(21)01855-0</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">540</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">35.00</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Zhu, Yiwen</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Exploring the relationships between perceived umami intensity, umami components and electronic tongue responses in food matrices</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2022</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">z</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zu</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">• Perceived umami intensity (PUI) is quantified in foods from seven categories by 2-AFC method. • PUI varied in umami component contents, food types and structures. • EUC is available in quantifying PUI of meat, dairy, vegetable and mushroom products. • Prediction models for PUI and EUC are established with data from E-tongue by BPNN.</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Electronic tongue (E-tongue)</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Correlation</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Two-alternative forced choice (2-AFC)</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Perceived umami intensity (PUI)</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Back propagation neural networks</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Equivalent umami concentration (EUC)</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Zhou, Xirui</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Chen, Yan Ping</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Liu, Ziyuan</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Jiang, Shui</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Chen, Gaole</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Liu, Yuan</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="n">Elsevier</subfield><subfield code="a">Yurtseven, H. ELSEVIER</subfield><subfield code="t">Temperature and the field dependence of the magnetization close to order–disorder phase transitions in DMMn and the chromium-doped DMMn</subfield><subfield code="d">2018</subfield><subfield code="g">New York, NY [u.a.]</subfield><subfield code="w">(DE-627)ELV000463221</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:368</subfield><subfield code="g">year:2022</subfield><subfield code="g">day:30</subfield><subfield code="g">month:01</subfield><subfield code="g">pages:0</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.1016/j.foodchem.2021.130849</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ELV</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-PHA</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">35.00</subfield><subfield code="j">Chemie: Allgemeines</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">368</subfield><subfield code="j">2022</subfield><subfield code="b">30</subfield><subfield code="c">0130</subfield><subfield code="h">0</subfield></datafield></record></collection>
|
| score |
7.4008236 |