Lv3
378 积分 2022-08-04 加入
Uncovering the chemical drivers of Sichuan pepper aroma preferences based on integrated sensory evaluation, GC–MS, and multivariate analysis
1个月前
已完结
Herbal Research, Phytochemistry, Pharmacology, Comprehensive Utilization, and Quality Control of Hemp Seed: A Comprehensive Review
1个月前
已完结
Flavor of Peanut oil: An overview of odorants, analytical techniques, factors affecting flavor characteristics
2个月前
已完结
Chiral separations: Recent developments in chiral stationary phases and chromatographic separations of chiral compounds
3个月前
已完结
SIdentification of key aroma-active compounds in five types of Zanthoxylum bungeanum Maxim. essential oils using a molecular sensory approach
3个月前
已完结
Study on the Aroma Formation Pathways in Huajiao (Zanthoxylum bungeanum M.) Oil during the Frying Process: Instrumental, Sensory, and Correlation Analysis
3个月前
已完结
Quality deterioration of Huajiao (Zanthoxylum bungeanum) seed oil during autooxidation: non-targeted flavoromics and lipidomics analysis
3个月前
已完结
Flavoromic analysis of dynamic changes and metabolic pathways of flavor compounds in Shai vinegar across aging stages and types
5个月前
已完结
Characterization of volatile compounds in aged Jiangxiangxing baijiu by GC × GC-TOFMS and means of the sensomics approach
5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
5个月前
已完结
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