2016 International Conference on Electrical, Electronics, and Optimization Techniques (ICEEOT) 2016
DOI: 10.1109/iceeot.2016.7755032
|View full text |Cite
|
Sign up to set email alerts
|

pH and conductivity based taste identification

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
1
1

Citation Types

0
2
0

Year Published

2017
2017
2021
2021

Publication Types

Select...
1
1
1

Relationship

0
3

Authors

Journals

citations
Cited by 3 publications
(2 citation statements)
references
References 4 publications
0
2
0
Order By: Relevance
“…Cell reprogramming and its relation also to cell death (140), changes in anti-oxidant activity also related to AOX (141)(142)(143), aerobic fermentation (144) and viral infections (144)(145)(146)(147)(148) are all influenced or indicated by extracellular pH. Extracellular pH might also by its interaction with intracellular pH influence complex tasting, which includes not only sour tasting (149,150). The relation between smell and pH is, to our knowledge, not sufficiently explored yet.…”
Section: Resultsmentioning
confidence: 99%
“…Cell reprogramming and its relation also to cell death (140), changes in anti-oxidant activity also related to AOX (141)(142)(143), aerobic fermentation (144) and viral infections (144)(145)(146)(147)(148) are all influenced or indicated by extracellular pH. Extracellular pH might also by its interaction with intracellular pH influence complex tasting, which includes not only sour tasting (149,150). The relation between smell and pH is, to our knowledge, not sufficiently explored yet.…”
Section: Resultsmentioning
confidence: 99%
“…Cell reprogramming and its relation also to cell death (140), changes in anti-oxidant activity also related to AOX (141)(142)(143), aerobic fermentation ( 144) and viral infections (144)(145)(146)(147)(148) are all influenced or indicated by extracellular pH. Extracellular pH might also by its interaction with intracellular pH influence complex tasting, which includes not only sour tasting (149,150).…”
Section: Discussionmentioning
confidence: 99%