Browsing Ammar Zakaria, Associate Professor Dr. by Author "Abdul Hamid, Adom, Prof. Madya Dr."

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    • Comparison of Matlab’s multivariate analysis for qualitative and quantitative electronic taste sensing system 

      Abdul Hallis, Abdul Aziz; Ammar, Zakaria; Ali Yeon, Md Shakaff, Prof. Dr.; Abdul Rahman, Saad; Abdul Hamid, Adom, Prof. Madya Dr.; Maz Jamilah, Masnan (Universiti Malaysia Perlis (UniMAP)Institut Matematik Kejuruteraan, 2010-06-02)
      A taste sensing system has been put in place by a team of Unimap’s researchers using an array of sensors and ‘off the shelf’ components. Qualitative and quantitative ‘tasting’ data (multi-dimensions) were subjected ...

    • Determination of honey floral origin using data fusion of electronic taste and smell sensing system 

      Abdul Hallis, Abdul Aziz; Ammar, Zakaria; Ali Yeon, Md Shakaff, Prof.; Abdul Hamid, Adom, Prof. Madya Dr.; Maz Jamilah, Masnan (Universiti Malaysia Perlis (UniMAP)Institut Matematik Kejuruteraan, 2010-06-02)
      Determination of honey classification based on floral origin requires expensive instrument and/or labor intensive expert personnel. In this study, electronic taste sensing and smell sensing systems were used to determine ...

    • Development of human sensory mimicking system 

      Nazifah, Ahmad Fikri; Ali Yeon, Md Shakaff, Prof. Dr.; Abdul Hamid, Adom, Prof. Madya Dr.; Mohd Noor, Ahmad, Prof. Dr.; Abu Hassan, Abdullah; Ammar, Zakaria; M. A., Markom (American Scientific Publishers, 2011-02)
      Taste (gustatory) and smell (olfactory) are two of the five human senses apart from touch (somatosensory), vision and hearing (auditory). In human and many other vertebrate animals the sense of taste are often used with ...

    • An Electronic Nose system for aromatic rice classification 

      Abu Hassan, Abdullah; Abdul Hamid, Adom, Prof. Madya Dr.; Ali Yeon, Md. Shakaff, Prof. Dr.; Mansur N, Ahmad; Ammar, Zakaria; Nazifah, Ahmad Fikri; Othman, Omar (American Scientific Publishers, 2011-04)
      Aromatic rice is a variety of rice with good cooking qualities such as nice aroma and flavour. It is pricier because it is only suitable to be cultivated in regions with specific climatic and soil conditions. Presently, ...