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46 积分 2025-05-16 加入
Flavor characterization and perceptual interactions of key aroma compounds in Zhoushan fish sauce: A combined approach of GC-MS, GC-E-Nose, Feller's additive model, σ-τ plot and molecular docking
2个月前
已完结
Visualization of differential aroma profiles of Beijing and Nanjing roast duck by sensomics methodology
3个月前
已完结
Machine learning-assisted aroma profile prediction in tomato puree based on flavoromics
10个月前
已关闭
Machine learning-assisted aroma profile prediction in tomato puree based on flavoromics
10个月前
已完结
Comprehensive foodomics analysis reveals key lipids affect aroma generation in beef
10个月前
已完结
Towards a safer food chain: Recent advances in multi-technology based lipidomics application to food quality and safety
10个月前
已完结
Dissecting grilled red and white meat flavor: Its characteristics, production mechanisms, influencing factors and chemical hazards
10个月前
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
10个月前
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
11个月前
已完结
Predicting sensory characteristics of pork using physicochemical and VIS/NIR hyperspectral imaging data with machine learning
11个月前
已完结
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