Development of a low-cost e-nose to assess aroma profiles: An artificial intelligence application to assess beer quality
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Effects of Context and Virtual Reality Environments on the Wine Tasting Experience, Acceptability, and Emotional Responses of Consumers
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Consumer rejection threshold, acceptability rates, physico-chemical properties, and shelf-life of strawberry-flavored yogurts with reductions of sugar
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Development of a rapid method to assess beer foamability and quality based on relative protein content using RoboBEER and machine learning modeling
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Artificial Intelligence Applied to a Robotic Dairy Farm to Model Milk Productivity and Quality based on Cow Data and Daily Environmental Parameters
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Beer Aroma and Quality Traits Assessment Using Artificial Intelligence
