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80 积分 2024-01-09 加入
Recent development in efficient processing technology for edible algae: A review
1小时前
已完结
Insights into the flavor enhancement mechanism during dried bonito processing: An integrated analysis of flavoromics and untargeted lipidomics
6天前
已完结
Effect of air frying, oven baking, pan frying, and deep frying on flavor profile and acrylamide formation in reheated hash browns
12天前
已完结
Characterization and application of soybean hull dietary fiber as a fat replacer in low-fat ice cream
20天前
已完结
Fermentation of brown seaweeds Alaria esculenta and Saccharina latissima for new product development using Lactiplantbacillus plantarum, Saccharomyces cerevisiae and kombucha SCOBY
26天前
已完结
Moisture dynamics and flavor evolution in green Sichuan pepper during processing: An LF-NMR/MRI approach
1个月前
已完结
Molecular sensory basis of the smoky aroma in sesame oil elucidated by combining SAFE-GC-O-MS, σ-τ plot, and computational simulations
1个月前
已完结
Analysis of the Flavor Code of Newly Cultivated Excellent Apple Varieties in China Using the Sensomics
1个月前
已完结
Decoding the flavor profile of Chinese Lingzhi (Ganoderma lucidum) using a sensomics approach
1个月前
已完结
Evolution of Markers Involved in the Fresh Mushroom Off-Flavor in Wine During Alcoholic Fermentation
1个月前
已完结
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