2015
DOI: 10.1016/j.jpba.2014.10.033
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Geoherbalism evaluation of Radix Angelica sinensis based on electronic nose

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Cited by 40 publications
(29 citation statements)
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“…Many foods and herbs are often classified into several commodity grades in market transactions, and different grade ones are considered to be of diverse quality. These classifications are mainly dependent on some sensory indicators, including color , smell , flavor , size , and weight . Although this method is simple and easy to implement, it is still relatively primitive.…”
Section: Introductionmentioning
confidence: 99%
“…Many foods and herbs are often classified into several commodity grades in market transactions, and different grade ones are considered to be of diverse quality. These classifications are mainly dependent on some sensory indicators, including color , smell , flavor , size , and weight . Although this method is simple and easy to implement, it is still relatively primitive.…”
Section: Introductionmentioning
confidence: 99%
“…Electronic nose (EN) has been rapidly developed as a novel gas detection technology in the past two decades. It is widely implicated in toxic/harmful gas detection [1], food safety [2], environmental monitoring [3], medical industry [4], and other fields [5][6][7][8][9][10].…”
Section: Introductionmentioning
confidence: 99%
“…In the past, we only processed labeled data by feature extraction methods [17,18], however, in actual experiments, the numbers of collected unlabeled samples are often far greater than that of the labeled samples, and they are easier to obtain while the cost of getting the labeled samples is usually higher than for unlabeled ones. On the other hand, in the sampling experiments, there can be unexpected mistakes such as the paper label identifying the target gas which is pasted on the gas bag is lost, the label information is not written down because of a fault of operators which will lead to the loss of the sample label, which all causes a certain amount of waste of the number of experimental samples.…”
Section: Introductionmentioning
confidence: 99%