Joshua H. Aheto

No. 301 Xuefu Road
Zhenjiang, 212013, China

Last Updated: 09/26/2026

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Found 13 publications

Advances in Food Oral Processing: Mechanisms of Bolus Formation, Multidimensional Evaluation, and Applications Across Food Categories.

Advances in Food Oral Processing: Mechanisms of Bolus Formation, Multidimensional Evaluation, and Applications Across Food Categories.

Journal: Journal of texture studies

Published: November 27, 2025

Comparative analysis of drying methods on the flavor and quality attributes of ginger (Zingiber officinale) using HS-GC-IMS and E-nose.

Comparative analysis of drying methods on the flavor and quality attributes of ginger (Zingiber officinale) using HS-GC-IMS and E-nose.

Journal: Food chemistry

Published: September 04, 2025

Authentication of duck blood tofu binary and ternary adulterated with cow and pig blood-based gel using Fourier transform near-infrared coupled with fast chemometrics.

Authentication of duck blood tofu binary and ternary adulterated with cow and pig blood-based gel using Fourier transform near-infrared coupled with fast chemometrics.

Journal: Frontiers in nutrition

Published: May 03, 2022

Fusion of a low-cost electronic nose and Fourier transform near-infrared spectroscopy for qualitative and quantitative detection of beef adulterated with duck.

Fusion of a low-cost electronic nose and Fourier transform near-infrared spectroscopy for qualitative and quantitative detection of beef adulterated with duck.

Journal: Analytical methods : advancing methods and applications

Published: January 11, 2022

Machine-learning assisted modelling of multiple elements for authenticating edible animal blood food.

Machine-learning assisted modelling of multiple elements for authenticating edible animal blood food.

Journal: Food chemistry: X

Published: December 02, 2021

Fabrication and evaluation of chitosan modified filter paper for chlorpyrifos detection in wheat by surface-enhanced Raman spectroscopy.

Fabrication and evaluation of chitosan modified filter paper for chlorpyrifos detection in wheat by surface-enhanced Raman spectroscopy.

Journal: Journal of the science of food and agriculture

Published: November 02, 2021

An evaluation of biochemical, structural and volatile changes of dry-cured pork using a combined ion mobility spectrometry, hyperspectral and confocal imaging approach.

An evaluation of biochemical, structural and volatile changes of dry-cured pork using a combined ion mobility spectrometry, hyperspectral and confocal imaging approach.

Journal: Journal of the science of food and agriculture

Published: December 22, 2020

Detection of Salmonella Typhimurium contamination levels in fresh pork samples using electronic nose smellprints in tandem with support vector machine regression and metaheuristic optimization algorithms.

Detection of Salmonella Typhimurium contamination levels in fresh pork samples using electronic nose smellprints in tandem with support vector machine regression and metaheuristic optimization algorithms.

Journal: Journal of food science and technology

Published: August 29, 2020

Application of volatile and spectral profiling together with multimode data fusion strategy for the discrimination of preserved eggs.

Application of volatile and spectral profiling together with multimode data fusion strategy for the discrimination of preserved eggs.

Journal: Food chemistry

Published: July 05, 2020

Application of electronic nose as a non-invasive technique for odor fingerprinting and detection of bacterial foodborne pathogens: a review.

Application of electronic nose as a non-invasive technique for odor fingerprinting and detection of bacterial foodborne pathogens: a review.

Journal: Journal of food science and technology

Published: October 17, 2019

Multi-sensor integration approach based on hyperspectral imaging and electronic nose for quantitation of fat and peroxide value of pork meat.

Multi-sensor integration approach based on hyperspectral imaging and electronic nose for quantitation of fat and peroxide value of pork meat.

Journal: Analytical and bioanalytical chemistry

Published: October 07, 2019

Dynamic characteristics of dough during the fermentation process of Chinese steamed bread.

Dynamic characteristics of dough during the fermentation process of Chinese steamed bread.

Journal: Food chemistry

Published: July 16, 2019

Showing 1-12 of 13

Last Updated: 09/26/2026