Lv21
120 积分 2024-11-13 加入
Impact of Allyl Isothiocyanate Addition on Consumers’ Sensory Perception in a Solid Food Matrix
5小时前
已完结
EEG signal recognition of flavor perception in rapeseed oil from different processing techniques
28天前
已完结
Olfactory receptor specific selection and EEG responses underlie differential perception of caramel odorant isomers: Furaneol and Sotolone
2个月前
已完结
Advancing olfactory perception research with EEG analysis: a dynamic approach of understanding brain responses to almond deterioration
2个月前
已完结
Multi-omics investigation into microbial community succession and flavor compound dynamics during post-fermentation of Doubanjiang
7个月前
已完结
Isolation and identification of microplastics in infant formulas – A potential health risk for children
7个月前
已完结
Update of the Scientific Opinion on the risks for human health related to the presence of perchlorate in food
7个月前
已完结
Integration of probabilistic exposure assessment and risk characterization for perchlorate in infant formula and supplementary food
7个月前
已关闭
Illumination and reconstruction of keystone microbiota for reproduction of key flavor-active volatile compounds during paocai (a traditional fermented vegetable) fermentation
8个月前
已完结
Liquid Crystal Monomers in Human, Dog and Cat Feces from the United States
9个月前
已完结
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