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Method for Fabrication of Paper-Based Microfluidic Devices by Alkylsilane Self-Assembling and UV/O3‑Patterning

Analytical chemistry (Washington), 2013-02, Vol.85 (3), p.1327-1331

2013

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Characteristic Flavor Compounds and Functional Components of Fragrant Rice with Different Flavor Types

Foods, 2023-05, Vol.12 (11), p.2185

2023

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Development of Certified Reference Materials for the Determination of Apparent Amylose Content in Rice

Molecules (Basel, Switzerland), 2022-07, Vol.27 (14), p.4647

2022

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Dynamic Changes in Volatiles, Soluble Sugars, and Fatty Acids in Glutinous Rice during Cooking

Foods, 2023-04, Vol.12 (8), p.1700

2023

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A microfluidic chip capable of switching W/O droplets to vertical laminar flow for electrochemical detection of droplet contents

Analytica chimica acta, 2014-05, Vol.828, p.70-79

2014

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Volatile compounds, affecting factors and evaluation methods for rice aroma: A review

Trends in food science & technology, 2020-03, Vol.97, p.136-146

2020

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Analysis of rice characteristic volatiles and their influence on rice aroma

Current research in food science, 2024-01, Vol.9, p.100794, Article 100794

2024

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Fabrication of gold microelectrodes on polystyrene sheets by UV-directed electroless plating and its application in electrochemical detection

Journal of electroanalytical chemistry (Lausanne, Switzerland), 2010-01, Vol.638 (1), p.21-27

2010

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Electronic tongue and electronic nose for food quality and safety

Food research international, 2022-12, Vol.162 (Pt B), p.112214-112214, Article 112214

2022

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Accurate determination of arsenic and selenium in plant food samples by using ICP-MS/MS

Analytical methods, 2016-01, Vol.8 (32), p.6150-6157

2016

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Fabrication of micro pneumatic valves with double-layer elastic poly(dimethylsiloxane) membranes in rigid poly(methyl methacrylate) microfluidic chips

Journal of micromechanics and microengineering, 2012-08, Vol.22 (8), p.85008-8

2012

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Method for Fabrication of Paper-Based Microfluidic Devices by Alkylsilane Self-Assembling and UV/O 3 -Patterning

Analytical chemistry (Washington), 2013-02, Vol.85 (3), p.1327-1331

2013

Volltextzugriff (PDF)

Hybrid nanocomposites modified on sensors and biosensors for the analysis of food functionality and safety

Trends in food science & technology, 2019-08, Vol.90, p.100-110

2019

Volltextzugriff (PDF)

Fabrication of fluidic chips with 1-D nanochannels on PMMA substrates by photoresist-free UV-lithography and UV-assisted low-temperature bonding

Microfluidics and nanofluidics, 2011-06, Vol.10 (6), p.1223-1232

2011

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

TrAC, Trends in analytical chemistry (Regular ed.), 2017-02, Vol.87, p.58-70

2017

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Multivariate nanocomposites for electrochemical sensing in the application of food

TrAC, Trends in analytical chemistry (Regular ed.), 2019-09, Vol.118, p.759-769

2019

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A characterizable and quantitative analysis for rice sensory property using multifrequency large amplitude pulse electronic tongue

Food science & technology, 2023-08, Vol.185, p.115191, Article 115191

2023

Volltextzugriff (PDF)

Grade classification model tandem BpNN method with multi-metal sensor for rice eating quality evaluation

Sensors and actuators. B, Chemical, 2019-02, Vol.281, p.22-27

2019

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An Approach for Irreversible Bonding of PDMS-PS Hybrid Microfluidic Chips at Room Temperature

Hua hsüeh hsüeh pao, 2013-11, Vol.71 (11), p.1535

2013

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Change in volatiles, soluble sugars and fatty acids of glutinous rice, japonica rice and indica rice during storage

Food science & technology, 2023-01, Vol.174, p.114416, Article 114416

2023

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

Sensors and actuators. B, Chemical, 2021-02, Vol.329, p.129254, Article 129254

2021

Volltextzugriff (PDF)

Comparison of appearance quality, cooking quality, and nutritional quality of geographical indication rice and their application in geographical indication discrimination

Journal of food composition and analysis, 2024-11, Vol.135, p.106668, Article 106668

2024

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

Journal of agricultural and food chemistry, 2015-11, Vol.63 (44), p.9863-9868

2015

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Kinetics of volume expansion properties of cooked rice and correlation analysis upon the physicochemical factors with image analysis

Journal of food measurement & characterization, 2024-08, Vol.18 (8), p.6522-6532

2024

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Effects of different extrusion temperatures on extrusion behavior, phenolic acids, antioxidant activity, anthocyanins and phytosterols of black rice

RSC advances, 2018-01, Vol.8 (13), p.7123-7132

2018

Volltextzugriff (PDF)

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Method for Fabrication of Paper-Based Microfluidic Devices by Alkylsilane Self-Assembling and UV/O3‑Patterning

Characteristic Flavor Compounds and Functional Components of Fragrant Rice with Different Flavor Types

Development of Certified Reference Materials for the Determination of Apparent Amylose Content in Rice

Dynamic Changes in Volatiles, Soluble Sugars, and Fatty Acids in Glutinous Rice during Cooking

A microfluidic chip capable of switching W/O droplets to vertical laminar flow for electrochemical detection of droplet contents

Volatile compounds, affecting factors and evaluation methods for rice aroma: A review

Analysis of rice characteristic volatiles and their influence on rice aroma

Fabrication of gold microelectrodes on polystyrene sheets by UV-directed electroless plating and its application in electrochemical detection

Electronic tongue and electronic nose for food quality and safety

Accurate determination of arsenic and selenium in plant food samples by using ICP-MS/MS

Fabrication of micro pneumatic valves with double-layer elastic poly(dimethylsiloxane) membranes in rigid poly(methyl methacrylate) microfluidic chips

Method for Fabrication of Paper-Based Microfluidic Devices by Alkylsilane Self-Assembling and UV/O 3 -Patterning

Hybrid nanocomposites modified on sensors and biosensors for the analysis of food functionality and safety

Fabrication of fluidic chips with 1-D nanochannels on PMMA substrates by photoresist-free UV-lithography and UV-assisted low-temperature bonding

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

Multivariate nanocomposites for electrochemical sensing in the application of food

A characterizable and quantitative analysis for rice sensory property using multifrequency large amplitude pulse electronic tongue

Grade classification model tandem BpNN method with multi-metal sensor for rice eating quality evaluation

An Approach for Irreversible Bonding of PDMS-PS Hybrid Microfluidic Chips at Room Temperature

Change in volatiles, soluble sugars and fatty acids of glutinous rice, japonica rice and indica rice during storage

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

Comparison of appearance quality, cooking quality, and nutritional quality of geographical indication rice and their application in geographical indication discrimination

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

Kinetics of volume expansion properties of cooked rice and correlation analysis upon the physicochemical factors with image analysis

Effects of different extrusion temperatures on extrusion behavior, phenolic acids, antioxidant activity, anthocyanins and phytosterols of black rice

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