11Synchronous Sensing Analysis Based on Nonmodified Multi-Metal Sensor for Five Tastes

作者： Lu, Lin; Hu, Xianqiao; Zhu, Zhiwei; SCI

机构： China Natl Rice Res Inst, Minist Agr, Rice Prod Qual Supervis & Inspect Ctr, Hangzhou 310006, Zhejiang, Peoples R China;

来源：INTERNATIONAL JOURNAL OF ELECTROCHEMICAL SCIENCE

关键词： Taste stimulus; Synchronous sensing; Voltammetry; Nonmodified sensor

年份：2018

12Determination of rice sensory quality with similarity analysis-artificial neural network method in electronic tongue system

作者： Lu, Lin; Zhu, Zhiwei; Hu, Xianqiao; Lu, Lin; Tian, Shiyi; Deng, Shaoping; SCI

机构： China Natl Rice Res Inst, Minist Agr, Rice Prod Qual Supervis & Inspect Ctr, Hangzhou 310006, Zhejiang, Peoples R China; Zhejiang Gongshang Univ, Coll Food Sci & Biotechnol, Hangzhou 310035, Zhejiang, Peoples R China;

来源：RSC ADVANCES

13Classification of Rice by Combining Electronic Tongue and Nose

作者： Lu, Lin; Deng, Shaoping; Tian, Shiyi; Lu, Lin; Zhu, Zhiwei; SCI

机构： Zhejiang Gongshang Univ, Coll Food Sci & Biotechnol, Hangzhou 310035, Zhejiang, Peoples R China; China Natl Rice Res Inst, Rice Prod Qual Supervis & Inspect Ctr, Minist Agr, Hangzhou 310006, Zhejiang, Peoples R China;

来源：FOOD ANALYTICAL METHODS

关键词： Electronic tongue Electronic nose LLE SVM KNN

14PREDICTION MODEL FOR EATING PROPERTY OF INDICA RICE

作者： Lu, Lin; Zhu, Zhiwei; SCI

机构： China Natl Rice Res Inst, Rice Prod Qual Supervis & Inspect Ctr, Minist Agr, Hangzhou 310006, Zhejiang, Peoples R China;

来源：JOURNAL OF FOOD QUALITY

15Visualized attribute analysis approach for characterization and quantification of rice taste flavor using electronic tongue

作者： Lu, Lin; Hu, Xianqiao; Zhu, Zhiwei; Tian, Shiyi; Deng, Shaoping; SCI

机构： China Natl Rice Res Inst, Minist Agr, Rice Prod Qual Supervis & Inspect Ctr, Hangzhou 310006, Zhejiang, Peoples R China; Zhejiang Gongshang Univ, Coll Food Sci & Biotechnol, Hangzhou 310035, Zhejiang, Peoples R China;

来源：ANALYTICA CHIMICA ACTA

关键词： Voltammetric electronic tongue Attributive analysis Data preprocessing Modeling

16Determination of Apparent Amylose Content in Rice by Using Paper-Based Microfluidic Chips

作者： Hu, Xianqiao; Lu, Lin; Fang, Changyun; Duan, Binwu; Zhu, Zhiwei; Hu, Xianqiao; Lu, Lin; Fang, Changyun; Duan, Binwu; Zhu, Zhiwei; SCI

机构： China Natl Rice Res Inst, Hangzhou 310006, Zhejiang, Peoples R China; Minist Agr, Lab Qual & Safety Risk Assessment Rice, Hangzhou, Zhejiang, Peoples R China;

来源：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

关键词： apparent amylose content paper-based microfluidic chips rice color reaction

17Biomimetic sensors and biosensors for qualitative and quantitative analyses of five basic tastes

作者： Lu, Lin; Hu, Xianqiao; Zhu, Zhiwei; SCI

机构： China Natl Rice Res Inst, Rice Prod Qual Supervis & Inspect Ctr, Minist Agr, Hangzhou 310006, Zhejiang, Peoples R China;

来源：TRAC-TRENDS IN ANALYTICAL CHEMISTRY

关键词： Basic taste Biomimetic sensor Biosensor Sensing material/element Application

18Quantitative approach of multidimensional interactive sensing for rice quality using electronic tongue sensor array based on information entropy

作者： Lu, Lin; Hu, Zhanqiang; Han, Jianzhong; Tian, Shiyi; Chen, Zhongxiu; Lu, Lin; Hu, Zhanqiang; Hu, Xianqiao; Zhu, Zhiwei; SCI

机构： Zhejiang Gongshang Univ, Sch Food Sci & Biotechnol, Hangzhou 310018, Peoples R China; China Natl Rice Res Inst, Hangzhou 310006, Peoples R China;

来源：SENSORS AND ACTUATORS B-CHEMICAL

关键词： Electronic tongue; Multidimensional interaction; Information entropy; Rice quality

年份：2021

19A visualization and quantification method to evaluate the water-absorbing characteristics of rice

作者： Hu, Zhanqian; Yang, Hua; Chama, Mamoun; Huang, Jianying; Hu, Zhanqian; Fang, Changyun; Lu, Lin; Hu, Xianqiao; Du, Bai; Zhu, Zhiwei; SCI

机构： Zhejiang Gongshang Univ, Coll Food Sci & Biotechnol, Hangzhou 310018, Peoples R China; China Natl Rice Res Inst, Minist Agr & Rural Affairs, Rice Prod Qual Supervis & Inspect Ctr, Hangzhou 310006, Peoples R China;

来源：FOOD CHEMISTRY

关键词： Rice; Image analysis; Soaking; Expansion; Water absorption

年份：2020

20Kinetics of water absorption expansion of rice during soaking at different temperatures and correlation analysis upon the influential factors

作者： Hu, Zhanqiang; Yang, Yuexi; Lu, Lin; Huang, Jianying; Hu, Zhanqiang; Lu, Lin; Chen, Ye; Zhu, Zhiwei; SCI

机构： Zhejiang Gongshang Univ, Coll Food Sci & Biotechnol, Hangzhou 310018, Peoples R China; China Natl Rice Res Inst, Minist Agr & Rural Affairs, Rice Prod Qual Supervis & Inspect Ctr, Hangzhou 310006, Peoples R China;

来源：FOOD CHEMISTRY

关键词： Rice; Kinetic analysis; Model equation; Expansion; Correlation

年份：2021