Bibliografías temáticas / Sensory evaluation

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Literatura académica sobre el tema "Sensory evaluation"

Autor: Grafiati
Publicado: 4 de junio de 2021
Última modificación: 25 de julio de 2025

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Artículos de revistas sobre el tema "Sensory evaluation"

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Kim, Yong-Sung, and Yong-Suk Kim. "Biometrics Analysis and Evaluation on KoreanMakgeolliUsing Brainwaves and Taste Biological Sensor System." BioMed Research International 2015 (2015): 1–12. http://dx.doi.org/10.1155/2015/918631.

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There are several methods available in measuring food taste. The sensory evaluation, for instance, is a typical method for panels to test of taste and recognize smell with their nose by measuring the degree of taste characteristic, intensity, and pleasure. There are many issues entailed in the traditional sensory evaluation method such as forming a panel and evaluation cost; moreover, it is only localized in particular areas. Accordingly, this paper aimed to select food in one particular area, and compare and review the content between sensory evaluations using a taste biological sensor, as we
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Han, Xiao, Hongwei Yan, Baojian Liu, and Wen Liu. "Emotional Feeling Evaluation Model in Underwater Environment Based on Wearable Sensor." Mathematical Problems in Engineering 2022 (March 16, 2022): 1–12. http://dx.doi.org/10.1155/2022/2104465.

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Underwater sensor network technologies, as well as devices, are developing rapidly, and underwater IoT devices have been widely used in energy surveys, environmental indicator detection, military surveillance, and disaster event monitoring. The transmission of massive amounts of underwater data to the cloud for processing and analysis has become the dominant processing paradigm, and cloud computing has become a dominant computing paradigm. The preparation strategy of elastomer-coated hydrogel optical fibers for stable optical sensing proposed in this work opens up a new method and approach for
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Fujioka, Kouki. "Comparison of Cheese Aroma Intensity Measured Using an Electronic Nose (E-Nose) Non-Destructively with the Aroma Intensity Scores of a Sensory Evaluation: A Pilot Study." Sensors 21, no. 24 (2021): 8368. http://dx.doi.org/10.3390/s21248368.

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Cheese aroma is known to affect consumer preference. One of the methods to measure cheese aroma is the use of an electronic nose (e-nose), which has been used to classify cheese types, production areas, and cheese ages. However, few studies have directly compared the aroma intensity scores derived from sensory evaluations with the values of metal oxide semiconductor sensors that can easily measure the aroma intensity. This pilot study aimed to investigate the relationship between sensory evaluation scores and e-nose values with respect to cheese aroma. Five types of processed cheese (two types
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Najeh Nemah, Mohammed, Cheng Yee Low, Pauline Ong, and Noor Ayuni Che Zakaria. "Development and Evaluation of a Spot Sensor Glove for the Tactile Prosthetic Hand." International Journal of Engineering & Technology 7, no. 4.26 (2018): 63–69. http://dx.doi.org/10.14419/ijet.v7i4.26.22139.

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A tactile glove sensory system of the haptic feedback stimulation system for the upper limb prostheses was developed in this work to enable the patients of the upper limb amputation to recover the sense of touch and slippage. The system features six of a spot piezoresistive force sensors of type Quantum tunnelling composites (QTC) with 10 mm diameter, in order to measure the contact pressure between the hand and the objects. Five sensors were distributed on each fingertip and an extra sensor was mounted on the hand’s palm to cover all the critical point and increase the probability of detec
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Muir, D. D. "Sensory Evaluation Techniques." International Journal of Dairy Technology 60, no. 4 (2007): 305. http://dx.doi.org/10.1111/j.1471-0307.2007.00330.x.

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Zhang, Dong Ling, Xiao Mei Xu, Yang Liu, and Peng Fei Mu. "Research on the Sensory Quality Evaluation of Agricultural Food Based on Linguistic Information." Advanced Materials Research 424-425 (January 2012): 560–63. http://dx.doi.org/10.4028/www.scientific.net/amr.424-425.560.

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It presents a proposed method for the development of accredited sensory evaluation methods for agricultural food, and shows the application of the linguistic 2-tuple representation model and its advantages. It involved several steps: gathering of sensory information from experts; computing a collective evaluation for each feature; computing collective evaluations for each object; sensory evaluation and quality certification with global evaluation result.
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Nuyen Ti Tu, Hong, H. Valentová, J. Velíšek, J. Čepička, J. Pokorný, and F. Pudil. "Evaluation of beer quality by sensory analysis." Czech Journal of Food Sciences 18, No. 4 (2000): 137–42. http://dx.doi.org/10.17221/8332-cjfs.

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The flavour of pasteurised and stored beer was evaluated by a panel of 12 assessors. The sensory analysis consisted of combined hedonic evaluation and sensory profiling using unstructured graphical scales and 31 descriptors. The obtained results were evaluated by multivariate statistical methods (principal components analysis and linear discrimination analysis) which allow visualisation of relations between individual descriptors and samples and enable classification of samples to groups according to pasteurisation intensity and storage time.
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Zhang, Dong Ling, Xiu Zhi Zhu, Lian Qun Xing, and Xue Yang. "A Determination of the Engineering Characteristics in QFD Based on Sensory Quality Evaluation." Advanced Materials Research 711 (June 2013): 713–18. http://dx.doi.org/10.4028/www.scientific.net/amr.711.713.

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Quality function deployment is an important product development method, dedicated to translating client requirements into activities to develop products and services. The determination of customer need and engineering characteristics include sensory quality evaluation. This paper presents a proposed method for the sensory evaluation methods in QFD planning system, and shows the application of the linguistic information processing model and its advantages. It involved several steps: gathering of sensory information from experts; computing a collective evaluation for each feature; computing coll
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Zhang, Dong Ling. "A Dynamic Sensory Quality Evaluation Model Based on Panel Data and Linguistic Information Processing." Applied Mechanics and Materials 44-47 (December 2010): 3741–45. http://dx.doi.org/10.4028/www.scientific.net/amm.44-47.3741.

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The sensory quality evaluation processes are widely used for many industrial products, which is evaluated according to the knowledge acquired via human senses (such as sight, taste, touch, smell). Because the evaluation information acquired by our senses is involving uncertainty, vagueness and imprecision, and the sensory quality information of products always has the panel data characteristic, so the sensory quality evaluation and certification is a multi-feature group decision-making problem based on panel linguistic information processing. This paper presents a proposed method for the devel
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Duman, Elifcan, Can Altınelataman, and Adnan Tokaç. "The role and importance of photonic sensors in seafood safety applications." Ege Journal of Fisheries and Aquatic Sciences 37, no. 3 (2020): 319–24. http://dx.doi.org/10.12714/egejfas.37.3.16.

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Microbiological, chemical, sensory analyses known as traditional methods are used for determination of fish quality including many concepts such as microbiological quality, sensory quality, nutritional properties, product specific properties, freshness, species-specific physical properties. With the developing technology; these time-consuming and error-free analyzes have been replaced by sensor technology, which is very suitable for quality measurements in order to achieve the expected speed and high standard and to be open to improvement. In this study, optical sensors and their applications
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Tesis sobre el tema "Sensory evaluation"

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Deans, Gillian A. "Design and analysis of sensory evaluation experiments." Thesis, University of Newcastle Upon Tyne, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.240734.

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Rose, Grenville John, of Western Sydney Hawkesbury University, Faculty of Science and Technology, and School of Food Science. "Sensory aspects of food preferences." THESIS_FST_SFS_Rose_G.xml, 1999. http://handle.uws.edu.au:8081/1959.7/130.

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Little is known about how liking for different foods develops from birth to adulthood. Although there are both cultural and sensory aspects to the development of food preferences, the focus of this study is on the sensory aspects of food preference development, in particular, preferences for meat. Two main aims are addressed : 1/. To develop a robust methodology that can be used to determine pre-literate and recently literate children's liking for different foods and the determinants of that liking. 2/. To investigate the effects of early experience with foods on later food preferences.Several
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Ismail, Baraem. "Dates : physico-chemical characteristics, total quality and nutritional significance." Thesis, University of Central Lancashire, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.275924.

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Krishnamurthy, Raju Chemical Sciences &amp Engineering Faculty of Engineering UNSW. "Prediction of consumer liking from trained sensory panel information: evaluation of artificial neural networks (ANN)." Awarded by:University of New South Wales. Chemical Sciences & Engineering, 2007. http://handle.unsw.edu.au/1959.4/40746.

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This study set out to establish artificial neural networks (ANN) as an alternate to regression methods (multiple linear, principal components and partial least squares regression) to predict consumer liking from trained sensory panel data. The study has two parts viz., I) Flavour study - evaluation of ANNs to predict consumer flavour preferences from trained sensory panel data and 2) Fragrance study ??? evaluation of different ANN architectures to predict consumer fragrance liking from trained sensory panel data. In this study, a multi-layer feedforward neural network architecture with input,
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Kupongsak, Sasikan. "Food process control based on sensory evaluations /." free to MU campus, to others for purchase, 2003. http://wwwlib.umi.com/cr/mo/fullcit?p3115564.

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Cerff, Jeanne. "Optimisation of kefir biomass and metabolite production in conjunction with sensory evaluation." Thesis, Stellenbosch : Stellenbosch University, 2002. http://hdl.handle.net/10019.1/52979.

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Thesis (MSc)--Stellenbosch University, 2002.<br>ENGLISH ABSTRACT: Developing countries such as South Africa are in dire need of nutritionally adequate dairy food and beverage sources that are ambient stable due to minimal access to refrigeration. One such product is Kefir, a naturally fermented milk beverage that originated in Caucasian China many centuries ago. The microorganisms responsible for fermentation of the milk are held together in a carbohydrate matrix in the form of small grains. These grains are then removed from the beverage prior to consumption, and added to fresh milk fo
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Chanadang, Sirichat. "Sensory evaluation and consumer acceptability of novel fortified blended foods." Diss., Kansas State University, 2017. http://hdl.handle.net/2097/35459.

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Doctor of Philosophy<br>Food, Nutrition, Dietetics and Health<br>Edgar Chambers IV<br>Fortified blended foods (FBFs), which are the mixture of cereals and legumes fortified with micronutrients, have been widely used as supplementary foods for vulnerable populations such as infants and young children in developing countries around the world. The evaluation of current FBFs showed limited evidence on their effectiveness in treating childhood malnutrition, resulting the several recommendations on processing and formulation changes to improve their quality and ability to meet nutritional needs. Sen
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Kim, Joseph. "Quantitative sensory testing for evaluation chronic arthritis or local anesthesia." Thesis, Boston University, 2013. https://hdl.handle.net/2144/12136.

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Thesis (M.A.)--Boston University<br>Background: Properly functioning sensory systems are crucial in perception of external stimuli. Different modalities such as touch, temperature, and pain can only be appreciated with intact sensory pathways from the peripheral receptors to the cerebral cortex via the spinal cord. Pain is a sensory response to noxious, tissue damaging stimuli. It is an essential protective response for survival. However, abnormalities in sensory function may lead to hyposensitization or hypersensitization to a stimulus, which may cause numbness or pain respectively. Juvenile
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Katzir, Irena. "Sensory and dietary quality of fiber-beef blends." Thesis, Virginia Tech, 1989. http://hdl.handle.net/10919/43898.

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<p> Recently, there has been an increased interest in manufacturing high fiber Foods. Beef patties containing 1% Lupran (sweet lupin bran flour), 2% barley and 3% of both fibers (1% Lu + 2% Ba) and a control all-beef pattie were manufactured and comparatively evaluated by visual and sensory panels. Hypocholesterolemic effects were tested by in vivo studies. Rats were fed diets containing meat or meat-blends as the sole source of protein, fat, fiber and cholesterol. All the diets were isocaloric. At the point of purchase, the meat blends were different (P < 0.05) from the in their appare
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Nakano, Kumiko. "Study on sensory evaluation instrument for describing comprehensive palatability and preference." Kyoto University, 2014. http://hdl.handle.net/2433/185213.

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Kyoto University (京都大学)<br>0048<br>新制・課程博士<br>博士(農学)<br>甲第17988号<br>農博第2035号<br>新制||農||1019(附属図書館)<br>学位論文||H26||N4813(農学部図書室)<br>80832<br>京都大学大学院農学研究科食品生物科学専攻<br>(主査)教授 伏木 亨, 教授 保川 清, 教授 安達 修二<br>学位規則第4条第1項該当
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Libros sobre el tema "Sensory evaluation"

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Kemp, Dr Sarah E., Dr Tracey Hollowood, and Dr Joanne Hort. Sensory Evaluation. John Wiley & Sons Ltd,., 2009. http://dx.doi.org/10.1002/9781118688076.

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Ruan, Da, and Xianyi Zeng, eds. Intelligent Sensory Evaluation. Springer Berlin Heidelberg, 2004. http://dx.doi.org/10.1007/978-3-662-07950-8.

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L, Sidel Joel, ed. Sensory evaluation practices. Elsevier Academic Press, 2004.

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L, Sidel Joel, ed. Sensory evaluation practices. Academic Press, 1993.

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L, Sidel Joel, ed. Sensory evaluation practices. Academic Press, 1985.

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Meilgaard, Morten. Sensory evaluation techniques. 2nd ed. CRC Press, 1991.

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Vance, Civille Gail, and Carr B. Thomas, eds. Sensory evaluation techniques. 3rd ed. CRC Press, 1999.

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Vance, Civille Gail, and Carr B. Thomas, eds. Sensory evaluation techniques. CRC Press, 1987.

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Vance, Civille Gail, and Carr B. Thomas, eds. Sensory evaluation techniques. 4th ed. Taylor & Francis, 2007.

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Lawless, Harry T., and Hildegarde Heymann. Sensory Evaluation of Food. Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-7843-7.

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Capítulos de libros sobre el tema "Sensory evaluation"

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Kemp, Dr Sarah E., Dr Tracey Hollowood, and Dr Joanne Hort. "Sensory Perception." In Sensory Evaluation. John Wiley & Sons Ltd,., 2013. http://dx.doi.org/10.1002/9781118688076.ch2.

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Kemp, Dr Sarah E., Dr Tracey Hollowood, and Dr Joanne Hort. "Introduction." In Sensory Evaluation. John Wiley & Sons Ltd,., 2013. http://dx.doi.org/10.1002/9781118688076.ch1.

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Kemp, Dr Sarah E., Dr Tracey Hollowood, and Dr Joanne Hort. "Planning your Sensory Project." In Sensory Evaluation. John Wiley & Sons Ltd,., 2013. http://dx.doi.org/10.1002/9781118688076.ch3.

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Kemp, Dr Sarah E., Dr Tracey Hollowood, and Dr Joanne Hort. "Requirements for Sensory Testing." In Sensory Evaluation. John Wiley & Sons Ltd,., 2013. http://dx.doi.org/10.1002/9781118688076.ch4.

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Kemp, Dr Sarah E., Dr Tracey Hollowood, and Dr Joanne Hort. "Sensory Test Methods." In Sensory Evaluation. John Wiley & Sons Ltd,., 2013. http://dx.doi.org/10.1002/9781118688076.ch5.

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Kemp, Dr Sarah E., Dr Tracey Hollowood, and Dr Joanne Hort. "Completing the Project." In Sensory Evaluation. John Wiley & Sons Ltd,., 2013. http://dx.doi.org/10.1002/9781118688076.ch6.

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Setser, C. S. "Sensory evaluation." In Advances in Baking Technology. Springer US, 1993. http://dx.doi.org/10.1007/978-1-4899-7256-9_10.

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Meilgaard, Morten, Gail Vance Civille, B. Thomas Carr, and Katie E. Osdoba. "Practical Sensory Problems." In Sensory Evaluation Techniques, 6th ed. CRC Press, 2024. http://dx.doi.org/10.1201/9781003352082-19.

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Ruan, Da, and Xianyi Zeng. "Intelligent Sensory Evaluation: An Introduction." In Intelligent Sensory Evaluation. Springer Berlin Heidelberg, 2004. http://dx.doi.org/10.1007/978-3-662-07950-8_1.

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Ioannou, Irina, Nathalie Perrot, Corinne Curt, et al. "The Fuzzy Symbolic Approach for the Control of Sensory Properties in Food Processes." In Intelligent Sensory Evaluation. Springer Berlin Heidelberg, 2004. http://dx.doi.org/10.1007/978-3-662-07950-8_10.

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Actas de conferencias sobre el tema "Sensory evaluation"

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Guerra, Juan Carlos, Leonel Guardiola, Joselyn Alvarado, and María Elena Perdomo. "Analysis of Variation in Coffee Cupping Tasting in Different Environments." In I Conferencia Internacional de Ciencia, Tecnología e Innovación. Trans Tech Publications Ltd, 2024. http://dx.doi.org/10.4028/p-jyjjk6.

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The study focuses on the variability in coffee sensory evaluation results across different environments. Two groups of tasters were selected to assess their performance in three types of settings: familiar and comfortable, with ambient noise, and with distinctive aromas. Although no notable anomalies were found in the scores attributed to the coffee, a discrepancy in the results of two tasters was observed, suggesting a potential influence of the environment on their sensory perceptions. However, statistical analyses did not show significant differences based on the environment. These findings
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Cazacu, Mihaela, Monica Negrea, Ileana Cocan, Calin Jianu, and Ducu Stef. "PHYSICOCHEMICAL CHARACTERIZATION AND SENSORY EVALUATION OF WHOLEMEAL FLOUR AND CARROT-ENRICHED BISCUITS: NUTRITIONAL AND CONSUMER IMPACT." In SGEM International Multidisciplinary Scientific GeoConference. STEF92 Technology, 2024. https://doi.org/10.5593/sgem2024v/6.2/s24.12.

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The aim of the project concerns the production, characterization and impact on consumers of biscuits with wholemeal flour and grated carrots. The innovative character results from the use of wholemeal flour, which, unlike white flour, retains the bran and wheat germ, making it richer in fiber, vitamins and minerals. This contributes to a lower glycemic index and a superior nutritional profile. Carrots provide moisture and natural sweetness and are also an important source of beta-carotene, fiber and other vitamins and by adding orange essence, the flavor of the biscuits is greatly enhanced, ad
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Negrea, Monica, Ileana Cocan, Calin Jianu, Ersilia Alexa, and Daniela Stoin. "EXPLORING THE NUTRITIONAL BENEFITS AND SENSORY PROPERTIES OF MANGO JAMS WITH DIFFERENT SWEETENERS." In SGEM International Multidisciplinary Scientific GeoConference. STEF92 Technology, 2024. https://doi.org/10.5593/sgem2024v/6.2/s24.10.

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This study investigates the nutritional composition and sensory characteristics of mango-based jams prepared with different sweeteners, evaluating their potential as a nutritious and appealing food product. Mango, a tropical fruit rich in vitamins A, C, and dietary fiber, is an ideal base for jams, contributing both health benefits and natural sweetness. The study analysed the effects of various sweeteners, including refined sugar, honey, agave syrup, and stevia, on mango jams' nutritional profile and sensory properties. Nutritional analysis revealed that mango jams are high in antioxidants, p
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Wincheski, Buzz, John Simpson, Terryl Wallace, Andy Newman, Paul Leser, and Rob Lahue. "Electromagnetic characterization of metallic sensory alloy." In REVIEW OF PROGRESS IN QUANTITATIVE NONDESTRUCTIVE EVALUATION: VOLUME 32. AIP, 2013. http://dx.doi.org/10.1063/1.4789226.

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Zhang, Lijian, and Wenqi Shen. "Sensory Evaluation of Commercial Truck Interiors." In International Truck & Bus Meeting & Exposition. SAE International, 1999. http://dx.doi.org/10.4271/1999-01-1267.

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Lokki, Tapio. "Sensory evaluation of concert hall acoustics." In ICA 2013 Montreal. ASA, 2013. http://dx.doi.org/10.1121/1.4800481.

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Li, Tao, Daping Liu, Xiangqian Ding, Hongwei Liu, and Xiaoliang Yuan. "Sensory Evaluation Based on Ensemble Learning." In 2008 Fourth International Conference on Natural Computation. IEEE, 2008. http://dx.doi.org/10.1109/icnc.2008.867.

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Luo, Bin. "A evaluation model of experiement system in sensory evaluation." In International Conference on Intelligent Systems and Knowledge Engineering 2007. Atlantis Press, 2007. http://dx.doi.org/10.2991/iske.2007.251.

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Ikemoto, Akio, Shogo Kida, Shunichi Mori, Tsutomu Sonehara, and Toshihisa Takagi. "Sensory Evaluation for Motorcycle Gear Shift Feeling with Simulator." In Small Engine Technology Conference & Exposition. Society of Automotive Engineers of Japan, 2011. http://dx.doi.org/10.4271/2011-32-0623.

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&lt;div class="section abstract"&gt;&lt;div class="htmlview paragraph"&gt;Gear shift feeling is often an important factor which appeals to motorcycle riders. Therefore, it is important for designers to create a pleasant gear shift feeling when developing a motorcycle.&lt;/div&gt;&lt;div class="htmlview paragraph"&gt;Sensory evaluation tests are indispensable for quantifying the gear shift feeling, but are very difficult to conduct with an actual motorcycle. Therefore, we developed a simulator dedicated to sensory evaluation tests, used it to conduct sensory evaluation tests, and thus clarified
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Guedes, Alan L. V., Roberto G. de A. Azevedo, Pascal Frossard, Sergio Colcher, and Simone Diniz Junqueira Barbosa. "Subjective Evaluation of 360-degree Sensory Experiences." In 2019 IEEE 21st International Workshop on Multimedia Signal Processing (MMSP). IEEE, 2019. http://dx.doi.org/10.1109/mmsp.2019.8901743.

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Informes sobre el tema "Sensory evaluation"

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Dahlstedt, Sermin, Jõao Trigo, Pernilla Sandvik, Ingrid Undeland, Henrik Pavia, and Kristoffer Stedt. Sensory evaluation of seaweed - a scoping review of the literature. INPLASY - International Platform of Registered Systematic Review and Meta-analysis Protocols, 2024. http://dx.doi.org/10.37766/inplasy2024.1.0098.

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Simon, James E., Uri M. Peiper, Gaines Miles, A. Hetzroni, Amos Mizrach, and Denys J. Charles. Electronic Sensing of Fruit Ripeness Based on Volatile Gas Emissions. United States Department of Agriculture, 1994. http://dx.doi.org/10.32747/1994.7568762.bard.

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An electronic sensory system for the evaluation of headspace volatiles was developed to determine fruit ripeness and quality. Two prototype systems were designed, constructed, and later modified. The first is an improved version of our original prototype electronic sniffer using a single head sensing unit for use as a single or paired unit placed on an individual fruit surface for applications in the field, lab, or industry. The second electronic sniffer utilizes a matrix of gas sensors, each selected for differential sensitivity to a range of volatile compounds. This system is more sophistica
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Sun, Jian-Qiao. Sample Concentration Systems for Fast Laboratory Evaluation of Sensory Materials for Chemical and Biological Agent Detection in Water. Defense Technical Information Center, 2003. http://dx.doi.org/10.21236/ada412618.

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Olsen. PR-179-07200-R01 Evaluation of NOx Sensors for Control of Aftertreatment Devices. Pipeline Research Council International, Inc. (PRCI), 2008. http://dx.doi.org/10.55274/r0010985.

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Emissions reduction through exhaust aftertreatment is becoming more common. It is likely to play an important role in meeting new emissions regulations in the future. Currently, the predominate aftertreatment technology for NOX reduction in lean burn natural gas engines appears to be selective catalytic reduction (SCR). In SCR, a reducing agent is injected into the exhaust upstream of a catalyst. Supplying the optimal quantity of reagent is critical to effective application of SCR. If too little reagent is supplied then the NOx reduction efficiency may be too low. If too much reagent is provid
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Gurtowski, Luke A., Joshua J. LeMonte, Jay Bennett, Matt Middleton, and Brandon J. Lafferty. Evaluation of multiparameter water meter for Environmental Toolkit for Expeditionary Operations. U.S. Army Engineer Research and Development Center, 2022. http://dx.doi.org/10.21079/11681/44520.

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A new, commercially available, field-portable water sensor was evaluated for efficacy during operation and compatibility with current Environmental Toolkit for Expeditionary Operations (ETEO) software. The ETEO provides sensors to Soldiers to rapidly identify and quantify environmental contamination in soil, air, and water at potential new base sites during initial reconnaissance to ensure Soldier safety and minimize unnecessary remediation efforts by the Army. The primary objective of this study was to enhance ETEO performance by providing the capability to evaluate multiple water quality pro
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Engel, Bernard, Yael Edan, James Simon, Hanoch Pasternak, and Shimon Edelman. Neural Networks for Quality Sorting of Agricultural Produce. United States Department of Agriculture, 1996. http://dx.doi.org/10.32747/1996.7613033.bard.

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The objectives of this project were to develop procedures and models, based on neural networks, for quality sorting of agricultural produce. Two research teams, one in Purdue University and the other in Israel, coordinated their research efforts on different aspects of each objective utilizing both melons and tomatoes as case studies. At Purdue: An expert system was developed to measure variances in human grading. Data were acquired from eight sensors: vision, two firmness sensors (destructive and nondestructive), chlorophyll from fluorescence, color sensor, electronic sniffer for odor detecti
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Wickstrom, Richard. Sensor Technology Evaluation. Office of Scientific and Technical Information (OSTI), 2017. http://dx.doi.org/10.2172/1411765.

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Sen, Jozef. Calm Spaces: A Strategic Intervention for Enhancing Wellbeing, Inclusion, and Psychological Safety. Sheffield Hallam University, 2025. https://doi.org/10.7190/steer/calmspaces.

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The Calm Spaces Initiative at Sheffield Hallam University was developed in response to increasing demand for accessible, preventative mental health and wellbeing interventions embedded within everyday campus environments. Grounded in a Theory of Change framework, the initiative integrates sensory-friendly, emotionally regulating resources - such as posters and digital media -into high-traffic and reflective university spaces. Co-produced by Student Wellbeing Services, Hallam Students’ Union, and informed by research into student mental health, neurodiversity, and wellbeing promotion, Calm Spac
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Merchant, Bion J., and Kyle D. McDowell. MB3a Infrasound Sensor Evaluation. Office of Scientific and Technical Information (OSTI), 2014. http://dx.doi.org/10.2172/1165050.

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Kennedy, Chris. Embedded Sensor Technology Evaluation. Office of Scientific and Technical Information (OSTI), 2010. http://dx.doi.org/10.2172/1074255.

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