Differentiation of fresh seafood products and storage time using an electronic nose: Features selection for data analysis

Italian Journal of Food Science

Volumn 18, Issue 5, 2006, Pages 393-399

  Sado Kamdem, S ^a   Ndagijimana, M ^a   Vannini, L ^a   Guerzoni, M E ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Electronic nose; Feature selection; Seafood; Storage time

Indexed keywords

EID: 84892832462     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (4)

1. Giese J. 2000. Electronic noses. Food Technol. 54, 3, 96-98.
2. Miller A., Scanlan R.A., Lee J.S. and Libbey L.M. 1972. Quantitative and selective gas chromatographic analysis of dimethyl and trimethylamine in fish. J. Agric. Food Chem. 20, 3, 709-711.
3. Skov T. and bro R. 2005. A new approach for modelling sensor based data. Sens. Act. b. 106, 2, 719-729.
4. Xiaobo Z., Jiewen Z., Shouyi W. and Xingyi H. 2003. Vinegar classification based on feature extraction and selection from tin oxide gas sensor array data. Sens. 3, 101-109.