Advanced taste sensors based on artificial lipids with global selectivity to basic taste qualities and high correlation to sensory scores
Kobayashi, Yoshikazu, Habara, Masaaki, Ikezazki, Hidekazu, Chen, Ronggang, Naito, Yoshinobu, Toko, Kiyoshi
Published in Sensors (Basel, Switzerland) (01.04.2010)
Published in Sensors (Basel, Switzerland) (01.04.2010)
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Journal Article
Book Review
β-Cyclodextrin/Surface Plasmon Resonance Detection System for Sensing Bitter-Astringent Taste Intensity of Green Tea Catechins
Hayashi, Nobuyuki, Chen, Ronggang, Hiraoka, Masamitsu, Ujihara, Tomomi, Ikezaki, Hidekazu
Published in Journal of agricultural and food chemistry (28.07.2010)
Published in Journal of agricultural and food chemistry (28.07.2010)
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Journal Article
Techniques for universal evaluation of astringency of green tea [Camellia sinensis] infusion by the use of a taste sensor system
Hayashi, N.(National Inst. of Vegetable and Tea Science, Shimada, Shizuoka (Japan)), Chen, R, Ikezaki, H, Yamaguchi, S, Maruyama, D, Yamaguchi, Y, Ujihara, T, Kohata, K
Published in Bioscience, biotechnology, and biochemistry (01.03.2006)
Published in Bioscience, biotechnology, and biochemistry (01.03.2006)
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Journal Article
Investigation on Saturated Magnetization Characteristics of Anisotropic NdFeB Permanent Magnet in Post-Assembly Magnetization Application
Lv, Yiliang, Liu, Yizhou, Tu, Zhang, Chen, Ronggang, Ye, Yanping, Li, Liang
Published in IEEE transactions on applied superconductivity (01.08.2024)
Published in IEEE transactions on applied superconductivity (01.08.2024)
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A versatile prototyping platform for monitoring and control applications using IPv6 over WSN
Qianjun Tang, Diandi Zhu, Zhipeng Wang, Ronggang Chen, Ting Yu, Hafid, Abdelhakim
Published in 2017 14th IEEE Annual Consumer Communications & Networking Conference (CCNC) (01.01.2017)
Published in 2017 14th IEEE Annual Consumer Communications & Networking Conference (CCNC) (01.01.2017)
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Conference Proceeding
Objective evaluation methods for the bitter and astringent taste intensities of black and oolong teas by a taste sensor: TEA - FROM BUSHES TO MUGS:COMPOSITION, STABILITY AND HEALTH ASPECTS
HAYASHI, Nobuyuki, UJIHARA, Tomomi, RONGGANG CHEN, IRIE, Kazue, IKEZAKI, Hidekazu
Published in Food research international (2013)
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Published in Food research international (2013)
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Quantitative Evaluation of Bitterness of H sub(1)-Receptor Antagonists and Masking Effect of Acesulfame Potassium, an Artificial Sweetener, Using a Taste Sensor
Ito, Masanori, Wada, Koichi, Yoshida, Miyako, Hazekawa, Mai, Abe, Kentaro, Chen, Ronggang, Habara, Masaaki, Ikezaki, Hidekazu, Uchida, Takahiro
Published in Sensors and materials (01.01.2013)
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Published in Sensors and materials (01.01.2013)
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