The Experts below are selected from a list of 309 Experts worldwide ranked by ideXlab platform
Lili Wang - One of the best experts on this subject based on the ideXlab platform.
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Structure-driven efficient NiFe2O4 materials for ultra-fast response Electronic Sensing platform
Sensors and Actuators B: Chemical, 2018Co-Authors: Tingting Zhou, Zheng Lou, Tong Zhang, Yi Zeng, Rui Zhang, Jianan Deng, Lili WangAbstract:Abstract The Sensing layer in Electronic device, such as chemical sensor, is an important and functional component consisting of polymer, organic materials, inorganic particles, and other components. These materials are generally hierarchical and porous with a large effective specific surface area to achieve the required surface chemical reactions. Despite the great progress, the synthesis of hollow core-shell nanostructure, especially ternary transition metal with core-in-hollow-shell nanostructure, is rarely reported. Herein, a novel NiFe 2 O 4 core-in-hollow-shell nanosphere with a porous inner and outer surface was prepared by a hydrothermal and co-precipitation method and the acetone Sensing properties were reported. The NiFe 2 O 4 Sensing layer exhibited high response to 100 ppm acetone gas (10.6) and achieved a rapid response rate and recovery process (within 1 s/7 s) at 280 °C, which are superior over those for nanoparticles of NiFe 2 O 4 and those reported for similar devices. In addition, after 20 days, the response of sensor based on NiFe 2 O 4 decreased ∼4%, indicating an alluring long-term stability. This is attributed to the highly porous but robust core-shell architecture, large utilization ratio of Sensing layer and excellent catalytic activity.
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recent progress of self powered Sensing systems for wearable Electronics
Small, 2017Co-Authors: Zheng Lou, Lili Wang, Guozhen ShenAbstract:Wearable/flexible Electronic Sensing systems are considered to be one of the key technologies in the next generation of smart personal Electronics. To realize personal portable devices with mobile Electronics application, i.e., wearable Electronic sensors that can work sustainably and continuously without an external power supply are highly desired. The recent progress and advantages of wearable self-powered Electronic Sensing systems for mobile or personal attachable health monitoring applications are presented. An overview of various types of wearable Electronic sensors, including flexible tactile sensors, wearable image sensor array, biological and chemical sensor, temperature sensors, and multifunctional integrated Sensing systems is provided. Self-powered Sensing systems with integrated energy units are then discussed, separated as energy harvesting self-powered Sensing systems, energy storage integrated Sensing systems, and all-in-on integrated Sensing systems. Finally, the future perspectives of self-powered Sensing systems for wearable Electronics are discussed.
Zheng Lou - One of the best experts on this subject based on the ideXlab platform.
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Structure-driven efficient NiFe2O4 materials for ultra-fast response Electronic Sensing platform
Sensors and Actuators B: Chemical, 2018Co-Authors: Tingting Zhou, Zheng Lou, Tong Zhang, Yi Zeng, Rui Zhang, Jianan Deng, Lili WangAbstract:Abstract The Sensing layer in Electronic device, such as chemical sensor, is an important and functional component consisting of polymer, organic materials, inorganic particles, and other components. These materials are generally hierarchical and porous with a large effective specific surface area to achieve the required surface chemical reactions. Despite the great progress, the synthesis of hollow core-shell nanostructure, especially ternary transition metal with core-in-hollow-shell nanostructure, is rarely reported. Herein, a novel NiFe 2 O 4 core-in-hollow-shell nanosphere with a porous inner and outer surface was prepared by a hydrothermal and co-precipitation method and the acetone Sensing properties were reported. The NiFe 2 O 4 Sensing layer exhibited high response to 100 ppm acetone gas (10.6) and achieved a rapid response rate and recovery process (within 1 s/7 s) at 280 °C, which are superior over those for nanoparticles of NiFe 2 O 4 and those reported for similar devices. In addition, after 20 days, the response of sensor based on NiFe 2 O 4 decreased ∼4%, indicating an alluring long-term stability. This is attributed to the highly porous but robust core-shell architecture, large utilization ratio of Sensing layer and excellent catalytic activity.
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recent progress of self powered Sensing systems for wearable Electronics
Small, 2017Co-Authors: Zheng Lou, Lili Wang, Guozhen ShenAbstract:Wearable/flexible Electronic Sensing systems are considered to be one of the key technologies in the next generation of smart personal Electronics. To realize personal portable devices with mobile Electronics application, i.e., wearable Electronic sensors that can work sustainably and continuously without an external power supply are highly desired. The recent progress and advantages of wearable self-powered Electronic Sensing systems for mobile or personal attachable health monitoring applications are presented. An overview of various types of wearable Electronic sensors, including flexible tactile sensors, wearable image sensor array, biological and chemical sensor, temperature sensors, and multifunctional integrated Sensing systems is provided. Self-powered Sensing systems with integrated energy units are then discussed, separated as energy harvesting self-powered Sensing systems, energy storage integrated Sensing systems, and all-in-on integrated Sensing systems. Finally, the future perspectives of self-powered Sensing systems for wearable Electronics are discussed.
Kiyoshi Toko - One of the best experts on this subject based on the ideXlab platform.
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Electronic Sensing of Tastes
Electroanalysis, 1998Co-Authors: Kiyoshi TokoAbstract:The taste sensor showed a similar pattern for chemical substances producing the same taste qualities, while quite different patterns were obtained for substances with different taste qualities. In fact, similar outputs were obtained for, e.g., NaCl, KCl and KBr eliciting saltiness, whereas their patterns differed clearly from those for other basic taste qualities. The taste of amino acids was also classied into several groups in accordance with the human taste sense. The taste sensor has a new concept of global selectivity. What is important in recognition of taste is not discrimination of minute difference in molecules but to transform molecular information contained in interactions with biological membranes into several kinds of groups, i.e., taste intensities and qualities. This function is of a high level, where intelligent Sensing is required. In this sense, the taste sensor is essentially an intelligent sensor to reproduce the taste sense, which is a complex, comprehensive sense of humans. Several kinds of commercial drinks such as coffee, beer and mineral water were discriminated easily using the taste sensor. The taste sensor has a sensitivity, reproducibility and durability higher than those of humans. Human taste expressions such as ‘bitterness’ and ‘sourness’ were quantied, and also the physico-chemical indices for food production such as alcohol concentration and titratable acidity were shown to be measured by the taste sensor. Improvements in the membranes and measurement methods have also been made for the purpose of measurements, e.g., by adopting the Langmuir�Blodgett method [38], a monolayer of thiol-containing lipids [39] or impedance measurements [40]. The taste sensor will be applicable for quality control in the food industry and will help the automation of production. The sense of taste is vague and largely depends on subjective factors of human feelings. If we compare the standard index measured by means of the taste sensor with sensory evaluation, we will be able to assess taste objectively. Moreover, the mechanism of information processing of taste in the brain as well as the reception at taste cells will also be claried by developing a taste sensor which has output similar to that of the biological gustatory system. In fact, a recent study [19] has shown that astringency is a taste expressed by bitterness and sourness, whereas astringency has so far been considered not as a taste sense but a tactile sense. The result using the taste sensor indicates that the reception mechanism of taste substances in biological systems should be reconsidered. Objective scales of physical quantities such as length and time were proposed over two thousand years ago. We are now familiar with quantitative, objective scales, although there exists subjective feeling as well. As for taste, however, we have had no scale so far. The taste sensor provides a quantitative, objective measure of taste. ‘Deliciousness’ will be measured simultaneously using other sensors. Excellent odor or gas Sensing systems based on various principles have also been developed [41—47]. We are now standing on the threshold of a new age of food culture.
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Electronic Sensing of the taste of beer and other foodstuffs
Proceedings of International Electron Devices Meeting, 1Co-Authors: Kiyoshi TokoAbstract:A recently developed Electronic Sensing system with global selectivity is composed of several kinds of lipid/polymer membranes for transforming information of taste substances into an electric signal. The sensor output shows different patterns for chemical substances which have different taste qualities such as saltiness and sourness. Amino acids can be classified into several groups according to their own tastes with sensor outputs. The taste of foodstuffs such as beer, coffee, mineral water and vegetables can be discussed quantitatively using the taste sensor, which provides the objective scale for the human sensory expression.
Benachir Bouchikhi - One of the best experts on this subject based on the ideXlab platform.
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Assessment of Electronic Sensing Techniques for the Rapid Identification of Alveolar Echinococcosis through Exhaled Breath Analysis.
Sensors (Basel Switzerland), 2020Co-Authors: Andrzej Kwiatkowski, Nezha El Bari, Benachir Bouchikhi, Tarik Saidi, Tomasz Chludziński, Tesfalem Geremariam Welearegay, Aylen Lisset Jaimes-mogollón, Sebastian Borys, Janusz Smulko, Radu IonescuAbstract:Here we present a proof-of-concept study showing the potential of a chemical gas sensors system to identify the patients with alveolar echinococcosis disease through exhaled breath analysis. The se ...
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Geographical classification and adulteration detection of cumin by using Electronic Sensing coupled to multivariate analysis
Procedia Technology, 2017Co-Authors: Khalid Tahri, Carlo Tiebe, Nezha El Bari, Thomas Hübert, Benachir BouchikhiAbstract:The objective of this work is to report the improvement obtained in the discrimination of complex aroma and taste with subtle differences in odor and flavor, by the use of fast suitable procedures for the cases of measurements in the field demanding decision-making in real time. The proposed Electronic Sensing systems, formed by an E-nose and VE-tongue, were used to discriminate cumin cultivars from different geographical origins, as well as to quantify the cumin adulteration percentages by using unsupervised and supervised chemometric tools. Thus, the results obtained are sufficiently encouraging as a starting point for the development of new Electronic Sensing systems with more improvement such the reliability of the sensors’ performance as well as the chemometric tools in order to deal with a complex dataset.
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Geographical provenience differentiation and adulteration detection of cumin by means of Electronic Sensing systems and SPME-GC-MS in combination with different chemometric approaches
Analytical Methods, 2016Co-Authors: Khalid Tahri, Carlo Tiebe, Nezha El Bari, Thomas Hübert, Benachir BouchikhiAbstract:The detection of the aroma and flavour volatile compounds of spices is key in product quality control. Accordingly, it is necessary to develop new Electronic Sensing systems for food adulteration control and authenticity assessment for protecting customer's health. In this work, the capability of the E-nose and VE-tongue in combination with SPME-GC-MS to correctly discriminate between several cumin samples of different geographical origins and to detect their adulteration, by using unsupervised and supervised chemometric tools, was evaluated. Regarding the aroma profile, eleven volatile compounds were characterized by SPME-GC-MS; all of them were found in cumin powder while only eight are found in cumin seeds. The main volatile compounds detected were β-pinene, m-cymene, γ-terpinene, cuminaldehyde and cuminic alcohol, in different proportions depending on the cumin sample form (seed or powder). In summary, the results obtained are sufficiently encouraging as a starting point for the development of new Electronic Sensing systems with more improvement in the reliability of the sensor's performance as well as chemometric tools in order to deal with a complex dataset.
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Instrumental assessment of red meat origins and their storage time using Electronic Sensing systems
Analytical Methods, 2015Co-Authors: Z. Haddi, Khalid Tahri, N. El Barbri, M. Bougrini, N. El Bari, Eduard Llobet, Benachir BouchikhiAbstract:Objective and rapid Electronic Sensing systems for distinguishing among meat species and identifying the degree of spoilage have been developed. A metal oxide sensor-based Electronic nose system consisting of six sensors is designed and used to analyze the headspace emanating from beef, goat and sheep meats stored at 4 °C. A rapid, non-destructive technique based on the Electronic tongue system formed by seven working electrodes is also applied and used to analyse the fingerprint of the electrochemical compounds of the three meat samples. Data analysis is performed by two pattern recognition methods: Principal Component Analysis (PCA) and Support Vector Machines (SVMs). Discrimination and classification function analyses are performed on the response of the Electronic nose and Electronic tongue systems to each of the three red meats. The obtained results show that the three red meats can be distinguished and the number of days spent in cold storage can be identified.
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Characterization and discrimination of saffron by multisensory systems, SPME-GC-MS and UV-Vis spectrophotometry
Analytical Methods, 2015Co-Authors: Khalid Tahri, Carlo Tiebe, Thomas Hübert, M. Bougrini, N. El Bari, Tarik Saidi, N. El Alami El Hassani, Benachir BouchikhiAbstract:Different Electronic sensor systems coupled with multivariate data analysis were applied to characterize and classify seven saffron samples and to verify their declared geographical origin. The proposed Electronic Sensing consists of a low-cost Electronic nose (E-nose) based on metal oxide semiconductor sensors and a voltammetric Electronic tongue (VE-tongue) based on voltammetric sensors. The ability of multivariable analysis methods such as Principal Component Analysis (PCA), Hierarchical Cluster Analysis (HCA) and Support Vector Machines (SVMs) to classify the saffron samples according to their geographical origin have been investigated. Both PCA and HCA have shown an overlapping of E-nose responses. Moreover, the SVM analysis of the E-nose database reached a 66.07% success rate in the recognition of the saffron sample odour. On the other hand, good discrimination has been reached using PCA and HCA in the VE-tongue characterization case, besides a 100% accuracy in the saffron flavour recognition was attained. To validate the proposed Electronic Sensing systems, analytical chemical methods such as SPME-GC-MS and UV-Vis spectrophotometry were used. These analytical methods could be helpful tools to identify the composition of volatile compounds of the analysed saffron samples. Moreover, UV-Vis spectrophotometry was also used to determine the non-volatile profile of the samples from different geographic origins. It is demonstrated that the Electronic Sensing systems' findings are in a satisfactory correlation with the analytical methods. In the light of these results, we might say that the Electronic systems offer a fast, simple and efficient tool to recognize the declared geographical origin of the saffron samples.
Guozhen Shen - One of the best experts on this subject based on the ideXlab platform.
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recent progress of self powered Sensing systems for wearable Electronics
Small, 2017Co-Authors: Zheng Lou, Lili Wang, Guozhen ShenAbstract:Wearable/flexible Electronic Sensing systems are considered to be one of the key technologies in the next generation of smart personal Electronics. To realize personal portable devices with mobile Electronics application, i.e., wearable Electronic sensors that can work sustainably and continuously without an external power supply are highly desired. The recent progress and advantages of wearable self-powered Electronic Sensing systems for mobile or personal attachable health monitoring applications are presented. An overview of various types of wearable Electronic sensors, including flexible tactile sensors, wearable image sensor array, biological and chemical sensor, temperature sensors, and multifunctional integrated Sensing systems is provided. Self-powered Sensing systems with integrated energy units are then discussed, separated as energy harvesting self-powered Sensing systems, energy storage integrated Sensing systems, and all-in-on integrated Sensing systems. Finally, the future perspectives of self-powered Sensing systems for wearable Electronics are discussed.