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4210 积分 2024-10-02 加入
Lactiplantibacillus plantarum-mediated bioconversion of blue honeysuckle juice amplifies phenolics to inhibit xanthine oxidase and reshapes volatile metabolome
6天前
已完结
Elucidating flavor profile evolution during the culinary processing of stir-fried pork with green peppers: A multi-stage analytical approach
1个月前
已完结
Nano-AI synergy in food chemistry: smart analytical tools for quality, safety, and nutritional profiling
1个月前
已完结
Investigation of blueberry juice fermentation by mixed probiotic strains: Regression modeling, machine learning optimization and comparison with fermentation by single strain in the phenolic and volatile profiles
1个月前
已完结
Fenton‐Like Catalyst Derived From Three‐Dimensional Networked Metal–Organic Frameworks for Efficient Degradation of Organics and Disinfection Against Foodborne Pathogens
1个月前
已完结
Recent advances in analytical approaches for aroma interaction of fermented foods: A review
1个月前
已完结
Machine learning-assisted aroma profile prediction in Jiang-flavor baijiu
1个月前
已完结
Machine learning-enhanced flavoromics: Identifying key aroma compounds and predicting sensory quality in sauce-flavor baijiu
1个月前
已完结
Machine learning discrimination of quality grades of base liquor integrating GC-TOF/MS and GC-IMS data analysis: Case study of strong-flavor Chinese baijiu
1个月前
已完结
The flavor analysis of three table grapes (Shine Muscat, Kyoho, and Muscat of Alexandria) and their flavor prediction based on machine learning
1个月前
已完结
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