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470 积分 2025-04-07 加入
Enhancing taste without salt or sugar: Cross-modal flavor modulation via olfactory cues
1天前
已完结
Potential effect of key aroma-active compounds identified from fried white mushrooms (Agaricus bisporus L.) on saltiness perception
1天前
已完结
Global trends and challenges in salt reduction: Exploring odor-induced saltiness enhancement as a strategy to reduce salt intake
1天前
已完结
Advances in screening of saltiness-enhancing odorants: Transitioning from conventional sensory evaluation to intelligent high-throughput techniques
1天前
已完结
Deciphering the Aroma-Driven Mechanism of Sweet Flavor in Keemun Black Tea
3个月前
已完结
Odor-induced saltiness enhancement of volatile compounds screened from duck stewed with chili pepper
3个月前
已完结
Characterization of selected Chinese soybean paste based on flavor profiles using HS-SPME-GC/MS, E-nose and E-tongue combined with chemometrics
5个月前
已完结
Characterization of key aroma compounds in stewed mutton (goat meat) added with thyme (Thymus vulgaris L.) based on the combination of instrumental analysis and sensory verification
5个月前
已完结
Machine learning and flavoromics-based research strategies for determining the characteristic flavor of food: A review
5个月前
已完结
Characterization of selected commercially available grilled lamb shashliks based on flavor profiles using GC-MS, GC × GC-TOF-MS, GC-IMS, E-nose and E-tongue combined with chemometrics
5个月前
已完结
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