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30 积分 2025-05-16 加入
Comprehensive foodomics analysis reveals key lipids affect aroma generation in beef
5小时前
待确认
Towards a safer food chain: Recent advances in multi-technology based lipidomics application to food quality and safety
6小时前
已完结
Dissecting grilled red and white meat flavor: Its characteristics, production mechanisms, influencing factors and chemical hazards
7天前
已完结
Characterization of the key aroma-active compounds causing the Douchi aroma in high-temperature Daqu via integrated molecular sensory science, metabolomics, and molecular docking
17天前
已完结
Analysis of aroma and key differential volatile compounds during ripening stages of three strawberry cultivars using HS-SPME-GC–MS, GC-IMS, and E-nose
1个月前
已完结
Predicting sensory characteristics of pork using physicochemical and VIS/NIR hyperspectral imaging data with machine learning
1个月前
已完结
Machine learning and flavoromics-based research strategies for determining the characteristic flavor of food: A review
4个月前
已完结
Characterization of volatile flavour compounds and characteristic flavour precursors in poultry eggs based on multi-omics and machine learning
5个月前
已完结
A survey on machine learning methods for food safety risk assessment: Approaches, challenges, and future outlook
5个月前
已完结
AI‐based R&D for frozen and thawed meat: Research progress and future prospects
5个月前
已完结
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