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26 积分 2026-07-13 加入
Flavor diversity characterization of three loquat cultivars via flavoromics combined with E-nose and GC × GC-TOF-MS
7天前
已完结
Drivers of Liking for Oat Milk
21天前
已完结
Valorization of Traditional Italian Walnut (Juglans regia L.) Production: Genetic, Nutritional and Sensory Characterization of Locally Grown Varieties in the Trentino Region
21天前
已完结
Identification of differential volatile and non-volatile compounds in coffee leaves prepared from different tea processing steps using HS-SPME/GC–MS and HPLC-Orbitrap-MS/MS and investigation of the binding mechanism of key phytochemicals with olfactory and taste receptors using molecular docking
25天前
已完结
Comprehensive foodomics analysis reveals key lipids affect aroma generation in beef
27天前
已完结
Identification of differential volatile and non-volatile compounds in coffee leaves prepared from different tea processing steps using HS-SPME/GC–MS and HPLC-Orbitrap-MS/MS and investigation of the binding mechanism of key phytochemicals with olfactory and taste receptors using molecular docking
29天前
已完结
Identification of Key Substances and Mechanisms of Action for the Pleasurable Aroma of Shaoxing Huangjiu Based on GC–MS, Molecular Docking, and Sensory Evaluation
1个月前
已完结
Characterization of the flavor profile of Huangjiu brewed with Polygonatum sibiricum and Broomcorn millet using HS-SPME-GC × GC-TOF-MS, GC-IMS, intelligent sensory and molecular docking approaches
1个月前
已完结
Unraveling mechanism of odor-induced taste enhancement in air-dried beef: an integrated approach combining GC-O-MS, intelligent sensory, and molecular docking
1个月前
已完结
Identification and Comparative Analysis of Key Volatile Constituents in Soy Sauce, Coupled With Elucidation of Their Molecular Interactions With Olfactory Receptors Through Molecular Docking
1个月前
已完结
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