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Статті в журналах з теми "Food sensors"
Kryuk, Roman, Marina Kurbanova, Anastasia Kolbina, Konstantin Plotnikov, Igor Plotnikov, Andrey Petrov, and Mohammed El Amine Khelef. "Color Sensors “In Intelligent Food Packaging”." Food Processing: Techniques and Technology 52, no. 2 (July 6, 2022): 321–33. http://dx.doi.org/10.21603/2074-9414-2022-2-2366.
Повний текст джерелаHam, Mirim, Soohyun Kim, Wonmok Lee, and Hyunjung Lee. "Fabrication of Printable Colorimetric Food Sensor Based on Hydrogel for Low-Concentration Detection of Ammonia." Biosensors 13, no. 1 (December 23, 2022): 18. http://dx.doi.org/10.3390/bios13010018.
Повний текст джерелаPan, Mingfei, Zongjia Yin, Kaixin Liu, Xiaoling Du, Huilin Liu, and Shuo Wang. "Carbon-Based Nanomaterials in Sensors for Food Safety." Nanomaterials 9, no. 9 (September 17, 2019): 1330. http://dx.doi.org/10.3390/nano9091330.
Повний текст джерелаZain, H. A., M. Batumalay, Z. Harith, H. R. A. Rahim, and S. W. Harun. "Surface plasmon resonance sensor for food safety." Journal of Physics: Conference Series 2411, no. 1 (December 1, 2022): 012023. http://dx.doi.org/10.1088/1742-6596/2411/1/012023.
Повний текст джерелаTitova, Tanya, and Veselin Nachev. ""Electronic tongue" in the Food Industry." Food Science and Applied Biotechnology 3, no. 1 (March 19, 2020): 71. http://dx.doi.org/10.30721/fsab2020.v3.i1.74.
Повний текст джерелаMacAndrew, Alec, and Chris Harris. "SENSORS DETECT FOOD CONTAMINATION." Sensor Review 11, no. 4 (April 1991): 23–25. http://dx.doi.org/10.1108/eb007861.
Повний текст джерелаO' Connell, P. J., and G. G. Guilbault. "Sensors and Food Quality." Sensors Update 9, no. 1 (May 2001): 255–82. http://dx.doi.org/10.1002/1616-8984(200105)9:1<255::aid-seup255>3.0.co;2-v.
Повний текст джерелаCHAI, YATING, SUIQIONG LI, SHIN HORIKAWA, MI-KYUNG PARK, VITALY VODYANOY, and BRYAN A. CHIN. "Rapid and Sensitive Detection of Salmonella Typhimurium on Eggshells by Using Wireless Biosensors." Journal of Food Protection 75, no. 4 (April 1, 2012): 631–36. http://dx.doi.org/10.4315/0362-028x.jfp-11-339.
Повний текст джерелаRady, Ahmed, Joel Fischer, Stuart Reeves, Brian Logan, and Nicholas James Watson. "The Effect of Light Intensity, Sensor Height, and Spectral Pre-Processing Methods When Using NIR Spectroscopy to Identify Different Allergen-Containing Powdered Foods." Sensors 20, no. 1 (December 31, 2019): 230. http://dx.doi.org/10.3390/s20010230.
Повний текст джерелаWu, Gan, Xilin Dou, Dapeng Li, Shihan Xu, Jicheng Zhang, Zhaoyang Ding, and Jing Xie. "Recent Progress of Fluorescence Sensors for Histamine in Foods." Biosensors 12, no. 3 (March 4, 2022): 161. http://dx.doi.org/10.3390/bios12030161.
Повний текст джерелаДисертації з теми "Food sensors"
Ng, Sing Kwei. "Application of microwave sensors for rapid food analysis." Thesis, Manchester Metropolitan University, 2008. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.479020.
Повний текст джерелаMohammadazari, Pejman. "Application of Capacitive Temperature Sensors for Food Processing Applications." Thesis, Southern Illinois University at Edwardsville, 2019. http://pqdtopen.proquest.com/#viewpdf?dispub=13421017.
Повний текст джерелаThis thesis presents the design, analysis and optimization of a MEMS capacitive temperature sensor. The capacitive sensors are utilized in a wide range of applications from industrial and automotive applications to biomedical and food processing. A capacitive sensor has two conductive electrodes and its working principle depends on the change in the position of the electrodes or their effective area, which ultimately results in a change in the capacitance of the device. This thesis describes the modeling and the simulation results of a capacitive temperature sensor with a set of bimorph beams working as thermal actuators. The thermal actuator creates out-of-plane displacements and changes the distance between the electrodes as the ambient temperature changes. The presented bimorph capacitive temperature sensor consists of two bilayer silicon-gold beams and two capacitive electrodes, one of them is fixed to the substrate and the second one is connected to the beams. Different beam sizes and electrode shapes are designed and simulated and the characteristics capacitance-temperature (C-T) response of the sensor is obtained. The goal of this work is to modify and optimize the sensor geometry such that the C-T response is more linear, providing nearly constant sensitivity. ANSYS mechanical APDL is used as the finite element software for simulation and optimization of the sensor design, and coupled-field multiphysics solver is utilized to solve the electrostatic and structural domains. The simulation results show that for a given fabrication process, where the thickness of the structural and sacrificial layers in fabrication process is fixed, it is possible to modify the dimensions and geometry of the sensor such that a C-T response with high linearity is obtained.
Florea, Anca Stefana. "Electrochemical affinity sensors for biomedical, food and environmental applications." Thesis, Lyon 1, 2015. http://www.theses.fr/2015LYO10126/document.
Повний текст джерелаElectrochemical sensors provide reliable and inexpensive tools for the determination of biological and chemical compounds with high sensitivity and selectivity, in the fields of clinical diagnosis, environment protection and food industry. Immunosensors hold particular promise, combining the high specificity of immuno- reactions with the sensitivity of electrochemical methods. Artificial receptors based on molecularly imprinted technique attracted considerable attention in bioanalytical sciences due to inherent advantages over natural receptors, such as high stability in harsh conditions and freedom of molecular design towards a wide range of molecules. The aim of the thesis presented here was to develop electrochemical affinity sensors based on various recognition receptors for environment monitoring, food safety and biomedical field. The first part of the thesis reviews the current state of knowledge in these fields. General aspects of electrochemical immuno- and apta-sensors are presented herein, together with several examples reported in the literature for the detection of cancer biomarkers. The advantages of integrating nanomaterials in sensing devices are then presented. At last, several aspects of the molecularly imprinted polymers are introduced. The personal contribution part is structured in three chapters, that include the methodology and results obtained for the development of biosensors for the detection of Mucinl tumor marker, the first chapter being focused on bioassays based on magnetic beads and second chapter on a label-free aptasensor based on gold nanoparticles, and finally, a third chapter dedicated to the molecularly imprinted-based sensors for the detection of explosives, drugs, hormones and pesticides
Lerud, Ryan M. "Sensors and Portable Instruments for Postharvest Agriculture." PDXScholar, 2019. https://pdxscholar.library.pdx.edu/open_access_etds/4994.
Повний текст джерелаMascini, Marcello. "DNA and peptide based sensors for food and environmental applications." Thesis, Cranfield University, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.399122.
Повний текст джерелаTaterka, Heather. "Optical prediction models of whey protein denaturation in thermally treated milk for the development of an inline sensor." Doctoral thesis, Universitat Autònoma de Barcelona, 2016. http://hdl.handle.net/10803/399172.
Повний текст джерелаAn inline whey protein denaturation sensor would be of interest to the dairy industry to monitor milk batch variations and to achieve the highest quality products. It has been well-established that whey protein denaturation is a pH-dependent mechanism, in which proteins at lower pH values (pH 6.3) tend to form complexes with κ-casein on the surface of the casein micelle, and at higher pH values (pH 7.1) the preference is for unfolded whey proteins to for serum complexes, in general, with other denatured whey proteins. The objective of this PhD was to develop successful prediction models of whey protein denaturation variables utilizing an optical sensor set-up with the potential for inline implementation during thermal processing. The optical sensor system was developed with inline implementation in mind, with the goal being to measure the effects of temperature, pH and time on the changes in light scatter of thermal treated skim milk and relate these changes to the denaturation of whey proteins. Variables to be compared to the optical light backscatter response were particle size and the whey protein concentration of the three whey protein configurations that occur in milk after thermal treatment: native, micelle-bound and soluble aggregate whey protein. In the second and third experiments, tryptophan front-face fluorescence spectroscopy was also tested with the potential for sensor development and compared to light backscatter technology. Results of the first experiment showed a relationship between light backscatter intensity and particle size, in particular at pH 6.3 whereas at pH 7.1 no notable changes in the light backscatter intensity or particle size were observed with an increasing in heat treatment temperature. In the second experiment, curves of LB and FFF intensity versus time at pH 6.3 resembled curves of particle size and bound whey protein, and their first-order kinetic rate constants were not statistically different. The third experiment included a range of fat percentages (<0.5%, 1.3% and 3.7%) and exhibited a noticeably greater amount of light scatter and larger particle size with increasing fat content. Model equations showed successful predictions of particle size as a function of light backscatter. In the second experiment, models of bound whey protein at pH 6.3 were best fit to models as a function of the light backscatter spectra, whereas soluble aggregate whey protein content showed best fit when using tryptophan fluorescence measurements. Light backscatter regions which corresponding to best-fit models for particle size and bound whey protein models were near the maximum intensity wavelength (540-600 nm) or included a ratio combination of a numerator value between 387-569 nm and denominator from 963-1033 nm. Front-face fluorescence models also exhibited good R2 values near the maximum intensity wavelength, however a ratio of numerator near 340 nm combined with a denominator around 390 nm yielded models with a better fit. An interesting finding was the relationship exhibited by particle size models as a function of light backscatter, which exhibited an exponential character using an equation with the intercept value similar to the initial particle size. Combined models over a range of pH values (6.3, 6.7 and 7.1) predicted particle size as a function of light backscatter, giving promise to the development of an optical inline backscatter sensor technology.
Bhadra, Sharmistha. "Electrode-based wireless passive pH sensors with applications to bioprocess and food spoilage monitoring." IEEE, 2011. http://hdl.handle.net/1993/30366.
Повний текст джерелаJones, Erica Nicole. "Development of Biopolymer Based Resonant Sensors." University of Dayton / OhioLINK, 2010. http://rave.ohiolink.edu/etdc/view?acc_num=dayton1272992841.
Повний текст джерелаWu, Junjie. "Consumers' psychological reactions during a food safety incident and WTP for nano-sensors in meat products." Thesis, University of Reading, 2016. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.701804.
Повний текст джерелаAbdelgawad, Eid Ahmed Rabiea. "Inline optimization of cheese making using a near infrared light backscatter sensor technology." Doctoral thesis, Universitat Autònoma de Barcelona, 2016. http://hdl.handle.net/10803/400021.
Повний текст джерелаLa elaboración de queso puede considerarse como un "proceso controlado de eliminación de agua de la leche". Este proceso concentra la proteína, grasa y otros nutrientes de la leche, aumentando su vida útil. La fabricación de queso consta de varias etapas, de entre las cuales dos de las más importantes tienen lugar en la cuba quesera: la coagulación de la leche y la sinéresis de la cuajada. La monitorización a tiempo real de la coagulación de la leche y el endurecimiento del gel láctico, así como la predicción del tiempo de corte es esencial para la producción de queso ya que dichos factores ejercen un impacto sustancial tanto en el rendimiento quesero como en la calidad del queso final. Existen numerosos factores que afectan al proceso de fabricación de queso mediante la modificación de la cantidad, calidad y propiedades tecnológicas de la leche. Si bien la mayoría de dichos factores son bien conocidos, algunos no han sido suficientemente estudiados. El objetivo general de esta tesis fue evaluar el impacto de la mezcla de leche (i.e., diferentes proporciones de cabra, oveja y vaca) y la leche de baja calidad (i.e., leche de animales con mamitis subclínica) en la predicción del tiempo de coagulación, del tiempo de corte, de la velocidad de desuerado y de varios otros índices de producción quesera, mediante la monitorización de la coagulación y la sinéresis con varias tecnologías de sensores de dispersión de luz de infrarrojo próximo: sensor de coagulación de laboratorio CoAguLAb; sensor de coagulación CoAguLite y sensor de sinéresis LFV. Los dos últimos, instalados en la pared de una cuba de quesería de diez litros a escala de planta piloto. El parámetro de dispersión tmax y varios otros parámetros ópticos de tiempo se correlacionaron significativamente con los tiempos visuales y reológicos de coagulación y de corte así como con los rendimientos de suero y queso; y con el recuento de células somáticas. Se observó que las mezclas de leche y la raza de los animales no tienen un efecto significativo (P ≥ 0,05) ni en los indicadores ópticos ni en los reológicos del tiempo de coagulación, mientras que la concentración de enzima, la temperatura de coagulación, y la infección subclínica tuvieron un efecto significativo sobre todos los índices tanto ópticos como reológicos relacionados con el tiempo de coagulación y la velocidad de ensamblado del gel láctico (i.e., agregación micelar y endurecimiento del gel). La mastitis subclínica, la mezcla de leche, la temperatura y la raza tuvieron un efecto significativo sobre la sinéresis de la cuajada, mientras que el rendimiento quesero se vio afectado por la mastitis subclínica y la raza (nótese que el efecto de la concentración de enzima, la temperatura y la mezcla de leche no fue evaluado directamente). Se obtuvieron modelos de predicción para los tiempos de coagulación y de corte tanto visuales como reológicos, el ángulo de fase (tgδ) en el momento del corte, la velocidad de sinéresis y varios indicadores de rendimiento quesero. Nuestros resultados confirman la utilidad de la monitorización a tiempo real tanto de la coagulación de leche como del desuerado de la cuajada mediante dispersión de luz de infrarrojo próximo, a fin de mejorar el control de esas dos etapas críticas de elaboración de queso. Los resultados obtenidos demuestran que el impacto de factores tales como la mezcla de leches y la mastitis subclínica debe ser tenido en consideración en las operaciones de control de procesos de la elaboración de queso.
Cheese making is the “controlled process of removing water from milk”. This process concentrates the milk protein, fat and other nutrients and increases its shelf life. Cheese manufacture consists of two main steps occurring in the cheese vat, milk coagulation and curd syneresis. Real-time monitoring of milk coagulation, curd firming and syneresis as well as inline prediction of cutting time is essential for cheese making as those factors exert a substantial impact in both cheese yield and quality. Many factors affect the cheese manufacturing process by modifying the quantity, quality, and processing properties of the produced milk. The general objective of this dissertation was to evaluate the impact of milk mixture (i.e., different proportions of goat, sheep and cow milk) and low quality milk (i.e., milk from animals with subclinical mammary infections) in the prediction of clotting time, cutting time, syneresis rate and several other cheese making indexes based on monitoring milk coagulation and syneresis using NIR light backscatter sensor technologies. Several optical devices: a lab-scale coagulation tester (CoAguLab), an inline coagulation sensor and an inline large field of view (LFV) syneresis sensor were used to monitor milk coagulation, cutting time, and whey separation during Manchego cheese manufacture. Optical parameter tmax and several other time-based light backscatter parameters were highly correlated with visually- and rheologically-derived clotting and cutting times as well as cheese yield, yield of whey and SCC. It was observed that milk mixtures and animal breed did not have a significant (P ≥ 0.05) effect on optical and rheological time parameters related to clotting time, while different enzyme concentrations, coagulation temperatures, and subclinical infection had a significant effect on all optical and rheological parameters related to milk clotting time, and gel assembly rate (i.e., aggregation and firming rates). Subclinical mastitis, milk mixtures, temperature, and breed had a significant effect on curd syneresis while cheese yield was affected by subclinical mastitis and breed (note that syneresis effect of enzyme concentration, temperature and milk mixtures was not directly evaluated). Prediction models using light backscatter parameters alone or in combination with protein/solids concentration were successfully obtained for visually determined clotting and cutting times, rheologically derived gelation and cutting times, tanδ at cutting, syneresis rate constant and several cheese yield indicators. Our results confirm the usefulness of light backscatter inline monitoring of milk coagulation and curd syneresis for improved process control of those two critical cheese making steps. The results obtained show that the impact of factors such as milk mixtures and subclinical mastitis in cheese manufacture needs to be considered on cheese making process control operations.
Книги з теми "Food sensors"
Gardner, Julian W. Sensors and Sensory Systems for an Electronic Nose. Dordrecht: Springer Netherlands, 1992.
Знайти повний текст джерелаErika, Kress-Rogers, ed. Instrumentation and sensors for the food industry. Oxford: Butterworth-Heinemann, 1993.
Знайти повний текст джерелаErika, Kress-Rogers, ed. Instrumentation and sensors for the food industry. Cambridge, England: Woodhead Pub., 1998.
Знайти повний текст джерелаErika, Kress-Rogers, and Brimelow Christopher J. B, eds. Instrumentation and sensors for the food industry. 2nd ed. Boca Raton: CRC Press, 2001.
Знайти повний текст джерелаAbdul Rahman, Mohd Syaifudin, Subhas Chandra Mukhopadhyay, and Pak-Lam Yu. Novel Sensors for Food Inspection: Modelling, Fabrication and Experimentation. Cham: Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-04274-9.
Повний текст джерелаLawless, Harry T., and Hildegarde Heymann. Sensory Evaluation of Food. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-7843-7.
Повний текст джерелаLawless, Harry T., and Hildegarde Heymann. Sensory Evaluation of Food. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4419-7452-5.
Повний текст джерелаLawless, Harry T., and Hildegarde Heymann. Sensory Evaluation of Food. New York, NY: Springer New York, 2010. http://dx.doi.org/10.1007/978-1-4419-6488-5.
Повний текст джерелаHo, Chi-Tang. Nutrition, functional and sensory properties of foods. Cambridge: RSC Publishing, 2013.
Знайти повний текст джерелаHayes, John, Shane T. McDonald, and David Bolliet. Chemesthesis: Chemical touch in food and eating. Chichester, West Sussex: John Wiley & Sons, Inc., 2016.
Знайти повний текст джерелаЧастини книг з теми "Food sensors"
Kress-Rogers, E. "Chemical sensors." In Food Process Monitoring Systems, 187–212. Boston, MA: Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-2139-6_8.
Повний текст джерелаNagy, Geza, and Lívia Nagy. "Potentiometric Sensors." In Agricultural and Food Electroanalysis, 169–205. Chichester, UK: John Wiley & Sons, Ltd, 2015. http://dx.doi.org/10.1002/9781118684030.ch7.
Повний текст джерелаHomola, Jiří. "Surface Plasmon Resonance Biosensors for Food Safety." In Optical Sensors, 145–72. Berlin, Heidelberg: Springer Berlin Heidelberg, 2004. http://dx.doi.org/10.1007/978-3-662-09111-1_7.
Повний текст джерелаDias, Luís G., António M. Peres, and Alfredo Teixeira. "Nanoparticles-Based Sensors." In Advances in Food Diagnostics, 279–304. Chichester, UK: John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781119105916.ch12.
Повний текст джерелаEconomou, Anastasios, Stephanos K. Karapetis, Georgia-Paraskevi Nikoleli, Dimitrios P. Nikolelis, Spyridoula Bratakou, and Theodoros H. Varzakas. "Enzyme-based Sensors." In Advances in Food Diagnostics, 231–50. Chichester, UK: John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781119105916.ch9.
Повний текст джерелаMaity, S., and Partha Pratim Sahu. "Electrochemical Sensors." In Biosensors in Food Safety and Quality, 47–61. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9780429259890-5.
Повний текст джерелаAvella, Maurizio, Maria Emanuela Errico, Gennaro Gentile, and Maria Grazia Volpe. "Nanocomposite Sensors for Food Packaging." In Nanotechnological Basis for Advanced Sensors, 501–10. Dordrecht: Springer Netherlands, 2011. http://dx.doi.org/10.1007/978-94-007-0903-4_53.
Повний текст джерелаMcFarlane, I. "In-line sensors." In Automatic Control of Food Manufacturing Processes, 8–35. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-2187-7_2.
Повний текст джерелаLong, Graham. "Bottling Drinks and Food Inspection." In Real Applications of Electronic Sensors, 73–96. London: Macmillan Education UK, 1989. http://dx.doi.org/10.1007/978-1-349-10107-8_5.
Повний текст джерелаJafarizadeh-Malmiri, Hoda, Zahra Sayyar, Navideh Anarjan, and Aydin Berenjian. "Nano-sensors in Food Nanobiotechnology." In Nanobiotechnology in Food: Concepts, Applications and Perspectives, 81–94. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-05846-3_6.
Повний текст джерелаТези доповідей конференцій з теми "Food sensors"
Goncalves, Ricardo, Jimmy Hester, Nuno Carvalho, Pedro Pinho, and Manos Tentzeris. "Passive sensors for food quality monitoring and counterfeiting." In 2014 IEEE Sensors. IEEE, 2014. http://dx.doi.org/10.1109/icsens.2014.6985302.
Повний текст джерелаKuala, Seri, Eko Pramono, Galih Basuki, and Agustami Sitorus. "Banana Flakes: Design of Controlling Molding Machine based on Proximity Sensors." In ASEAN Food Conference. SCITEPRESS - Science and Technology Publications, 2019. http://dx.doi.org/10.5220/0009980402730278.
Повний текст джерелаHuffman, Brian, Roya Mazrouei, Joseph Bevelheimer, and Mohammad Shavezipur. "Three-Dimensional Biomimetic Biosensors for Food Safety Applications." In ASME 2017 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. American Society of Mechanical Engineers, 2017. http://dx.doi.org/10.1115/detc2017-67446.
Повний текст джерелаKorostynska, Olga. "Sensors for Smart Packaging in Healthcare and Food Industry." In 2021 IEEE Sensors. IEEE, 2021. http://dx.doi.org/10.1109/sensors47087.2021.9639598.
Повний текст джерелаItoh, Daisuke, Eri Koyachi, Hiroaki Suzuki, Yuko Murata, and Masakazu Murata. "Microfluidic device for freshness or ageing determination of food materials." In 2012 IEEE Sensors. IEEE, 2012. http://dx.doi.org/10.1109/icsens.2012.6411096.
Повний текст джерелаSberveglieri, G., G. Zambotti, M. Falasconi, E. Gobbi, and V. Sberveglieri. "MOX-NW Electronic Nose for detection of food microbial contamination." In 2014 IEEE Sensors. IEEE, 2014. http://dx.doi.org/10.1109/icsens.2014.6985268.
Повний текст джерелаRaghunathan, Nithin, Xiaofan Jiang, Dimitrios Peroulis, and Arnab Ganguly. "Wireless low-power temperature probes for food/pharmaceutical process monitoring." In 2015 IEEE Sensors. IEEE, 2015. http://dx.doi.org/10.1109/icsens.2015.7370356.
Повний текст джерелаIshii, N., T. Nakazato, H. Kudo, K. Otsuka, H. Endo, H. Saito, and K. Mitsubayashi. "Chemiluminometric FIA system for Food Nutrient Analysis." In 2006 5th IEEE Conference on Sensors. IEEE, 2006. http://dx.doi.org/10.1109/icsens.2007.355834.
Повний текст джерелаLaurinavicius, Valdas, Julija Razumiene, Bogumila Kurtinaitiene, Jonita Stankeviciute, and Rolandas Meskys. "Reagentless and mediator-based electrochemical biosensors for food industry and medicine." In 2012 IEEE Sensors. IEEE, 2012. http://dx.doi.org/10.1109/icsens.2012.6411150.
Повний текст джерелаLang, Walter, and Reiner Jedermann. "The intelligent container — What can MEMS do for logistics of food?" In 2015 IEEE Sensors. IEEE, 2015. http://dx.doi.org/10.1109/icsens.2015.7370181.
Повний текст джерелаЗвіти організацій з теми "Food sensors"
Jelinek, Raz, Paul Dawson, Timothy Hanks, William Pennington, and Julie Northcutt. Bacterial sensors for food processing environments. United States Department of Agriculture, January 2013. http://dx.doi.org/10.32747/2013.7598157.bard.
Повний текст джерелаPedersen, L., W. Rose, H. Redsun, and S. Boghosian. Assessment of sensors used in the food industry. Office of Scientific and Technical Information (OSTI), January 1990. http://dx.doi.org/10.2172/6990379.
Повний текст джерелаSimon, James E., Uri M. Peiper, Gaines Miles, A. Hetzroni, Amos Mizrach, and Denys J. Charles. Electronic Sensing of Fruit Ripeness Based on Volatile Gas Emissions. United States Department of Agriculture, October 1994. http://dx.doi.org/10.32747/1994.7568762.bard.
Повний текст джерелаTemple, Dorota S., Jason S. Polly, Meghan Hegarty-Craver, James I. Rineer, Daniel Lapidus, Kemen Austin, Katherine P. Woodward, and Robert H. Beach III. The View From Above: Satellites Inform Decision-Making for Food Security. RTI Press, August 2019. http://dx.doi.org/10.3768/rtipress.2019.rb.0021.1908.
Повний текст джерелаAkers, D. W., A. M. Porter, and D. M. Tow. Sonic Temperature Sensor for Food Processing. Office of Scientific and Technical Information (OSTI), September 1997. http://dx.doi.org/10.2172/5082.
Повний текст джерелаAkers, D. W., A. M. Porter, and D. M. Tow. Sonic temperature sensor for food processing. Office of Scientific and Technical Information (OSTI), September 1997. http://dx.doi.org/10.2172/554297.
Повний текст джерелаO’Brien, Tom, Deanna Matsumoto, Diana Sanchez, Caitlin Mace, Elizabeth Warren, Eleni Hala, and Tyler Reeb. Southern California Regional Workforce Development Needs Assessment for the Transportation and Supply Chain Industry Sectors. Mineta Transportation Institute, October 2020. http://dx.doi.org/10.31979/mti.2020.1921.
Повний текст джерелаBeller, L. S., C. R. Mikesell, S. C. Taylor, and D. M. Tow. Feasibility studies for the Sonic Sensor System for noninvasive temperature measurement in the food processing industry. Office of Scientific and Technical Information (OSTI), September 1991. http://dx.doi.org/10.2172/10140516.
Повний текст джерелаBeller, L. S., C. R. Mikesell, S. C. Taylor, and D. M. Tow. Feasibility studies for the Sonic Sensor System for noninvasive temperature measurement in the food processing industry. Office of Scientific and Technical Information (OSTI), September 1991. http://dx.doi.org/10.2172/5531450.
Повний текст джерелаBouzembrak, Y., A. Chauhan, F. Daniels, A. Gavai, J. Gonzalez Rojas, C. Kamphuis, H. Marvin, et al. KB DDHT project 8: Non-destructive and non-invasive sensor technologies in food supply chains : project deliverables 1.1-1.4. Wageningen: Wageningen Food & Biobased Research, 2020. http://dx.doi.org/10.18174/513795.
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