Lv3
360 积分 2023-06-15 加入
Recent advances in taste transduction mechanism, analysis methods and strategies employed to improve the taste of taste peptides
21天前
已完结
Biomimicry—An Approach to Food Product and Technology Innovation
21天前
已关闭
Biomimicry—An Approach to Food Product and Technology Innovation
21天前
已关闭
Application of artificial intelligence and machine learning to food rheology
21天前
已完结
Application of machine learning to the monitoring and prediction of food safety: A review
21天前
已完结
Machine learning‐based modeling in food processing applications: State of the art
22天前
已完结
Applicability of machine learning techniques in food intake assessment: A systematic review
22天前
已完结
Effects of different thermal sterilization conditions on the quality of ready-to-eat shrimp based on specific sterilization intensity
1个月前
已关闭
Peanut protein-polysaccharide hydrogels based on semi-interpenetrating networks used for 3D/4D printing
4个月前
已完结
Elucidating the effect of the Hofmeister effect on formation and rheological properties of soy protein/κ-carrageenan hydrogels
4个月前
已完结
皖公网安备34019202002308
