Lv3
380 积分 2022-08-04 加入
Chiral separations: Recent developments in chiral stationary phases and chromatographic separations of chiral compounds
2天前
已完结
SIdentification of key aroma-active compounds in five types of Zanthoxylum bungeanum Maxim. essential oils using a molecular sensory approach
2天前
已完结
Study on the Aroma Formation Pathways in Huajiao (Zanthoxylum bungeanum M.) Oil during the Frying Process: Instrumental, Sensory, and Correlation Analysis
2天前
已完结
Quality deterioration of Huajiao (Zanthoxylum bungeanum) seed oil during autooxidation: non-targeted flavoromics and lipidomics analysis
2天前
已完结
Flavoromic analysis of dynamic changes and metabolic pathways of flavor compounds in Shai vinegar across aging stages and types
2个月前
已完结
Characterization of volatile compounds in aged Jiangxiangxing baijiu by GC × GC-TOFMS and means of the sensomics approach
2个月前
已完结
Co-decoding dynamics in volatiles and sensory profiles of Zhaiji millet vinegar during aging by integrating multiple flavor characterization techniques and chemometrics
2个月前
已完结
Applications of biosensing in assessing food flavor: advancements, challenges, and prospects
2个月前
已完结
Recent progress on bionic umami sensors for analysis of food flavor:A review
2个月前
已完结
Mechanistic insights into cross-modal aroma-taste interactions mediating sweetness perception enhancement in Fu brick tea
2个月前
已完结
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