大葉大學圖書館 |

Bioinspired smell and taste sensors[electronic resource] /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
杜威分類號:	681.2
書名/作者:	Bioinspired smell and taste sensors/ edited by Ping Wang ... [et al.].
其他作者:	Wang, Ping.
出版者:	Dordrecht : : Springer Netherlands :, 2015.
面頁冊數:	viii, 328 p. : : ill., digital ;; 24 cm.
Contained By:	Springer eBooks
標題:	Olfactory sensors.
標題:	Biosensors.
標題:	Life Sciences.
標題:	Biological Techniques.
標題:	Biomedical Engineering.
標題:	Biotechnology.
ISBN:	9789401773331
ISBN:	9789401773324
內容註:	Introduction -- Electronic nose and electronic tongue -- Olfactory cell-based biosensors -- Olfactory epithelium-based biosensors -- Insect antenna-based olfactory biosensors -- Olfactory receptor-based biosensors -- Odorant binding proteins based biosensors -- DNA-mediated biomimetic olfactory sensors -- In-vivo olfactionbiosensing system -- Taste cell-based biosensors -- Taste epithelium-based biosensors -- Taste receptor-based biosensors -- Taste ion channel-based biosensors -- Biomimetic membrane-based taste biosensors -- In-vivo taste biosensing system -- Future Trends of the bioinspired olfaction and taste sensors.
摘要、提要註:	This book discusses the field of bioinspired smell and taste sensors which includes many new areas: sensitive materials, physiological modelling and simulation, and more. Similar to biological chemical sensing systems, bioinspired smell and taste sensors are characterized with fast responsive, high specificity and sensitivity. One of the most important parts of the field is that of sensitive elements originated from biological components, which enable the detection of chemical signals by mimicking the biological mechanisms. This book detailed describes processing, devices, recognition principles of sensitive materials, and concrete realizations. It is written for researchers, engineers and biologists who engages in interdisciplinary research and applications. Dr. Ping Wang is a professor at Zhejiang University, Hangzhou, China. Dr. Qingjun Liu is a professor at Zhejiang University, Hangzhou, China. Dr. Chunsheng Wu is an associated professor at Zhejiang University, Hangzhou, China. Dr. K. Jimmy Hsia is a professor at University of Illinois at Urbana-Champaign, Urbana, USA.
電子資源:	http://dx.doi.org/10.1007/978-94-017-7333-1

Bioinspired smell and taste sensors[electronic resource] /
Bioinspired smell and taste sensors[electronic resource] /edited by Ping Wang ... [et al.]. - Dordrecht :Springer Netherlands :2015. - viii, 328 p. :ill., digital ;24 cm.

Introduction -- Electronic nose and electronic tongue -- Olfactory cell-based biosensors -- Olfactory epithelium-based biosensors -- Insect antenna-based olfactory biosensors -- Olfactory receptor-based biosensors -- Odorant binding proteins based biosensors -- DNA-mediated biomimetic olfactory sensors -- In-vivo olfactionbiosensing system -- Taste cell-based biosensors -- Taste epithelium-based biosensors -- Taste receptor-based biosensors -- Taste ion channel-based biosensors -- Biomimetic membrane-based taste biosensors -- In-vivo taste biosensing system -- Future Trends of the bioinspired olfaction and taste sensors.

This book discusses the field of bioinspired smell and taste sensors which includes many new areas: sensitive materials, physiological modelling and simulation, and more. Similar to biological chemical sensing systems, bioinspired smell and taste sensors are characterized with fast responsive, high specificity and sensitivity. One of the most important parts of the field is that of sensitive elements originated from biological components, which enable the detection of chemical signals by mimicking the biological mechanisms. This book detailed describes processing, devices, recognition principles of sensitive materials, and concrete realizations. It is written for researchers, engineers and biologists who engages in interdisciplinary research and applications. Dr. Ping Wang is a professor at Zhejiang University, Hangzhou, China. Dr. Qingjun Liu is a professor at Zhejiang University, Hangzhou, China. Dr. Chunsheng Wu is an associated professor at Zhejiang University, Hangzhou, China. Dr. K. Jimmy Hsia is a professor at University of Illinois at Urbana-Champaign, Urbana, USA.

ISBN: 9789401773331

Standard No.: 10.1007/978-94-017-7333-1doiSubjects--Topical Terms:

588581
Olfactory sensors.

LC Class. No.: TK7872.D48

Dewey Class. No.: 681.2

Bioinspired smell and taste sensors[electronic resource] /
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520 $a This book discusses the field of bioinspired smell and taste sensors which includes many new areas: sensitive materials, physiological modelling and simulation, and more. Similar to biological chemical sensing systems, bioinspired smell and taste sensors are characterized with fast responsive, high specificity and sensitivity. One of the most important parts of the field is that of sensitive elements originated from biological components, which enable the detection of chemical signals by mimicking the biological mechanisms. This book detailed describes processing, devices, recognition principles of sensitive materials, and concrete realizations. It is written for researchers, engineers and biologists who engages in interdisciplinary research and applications. Dr. Ping Wang is a professor at Zhejiang University, Hangzhou, China. Dr. Qingjun Liu is a professor at Zhejiang University, Hangzhou, China. Dr. Chunsheng Wu is an associated professor at Zhejiang University, Hangzhou, China. Dr. K. Jimmy Hsia is a professor at University of Illinois at Urbana-Champaign, Urbana, USA.
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