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26 积分 2025-04-10 加入
Identification of a Salt Blend: Application of the Electronic Tongue, Consumer Evaluation, and Mixture Design Methodology
1个月前
已完结
Optimization of extrusion cooking conditions for seasoning base production from sea mustard (Undaria pinnatifida)
1个月前
已完结
Effects of raw materials proportions on the sensory quality and antioxidant activities of apple/berry juice
1个月前
已完结
Influences of Lactiplantibacillus plantarum dy-1 Fermentation on the Bitterness of Bitter Melon Juice, the Composition of Saponin Compounds, and Their Bioactivities
2个月前
已完结
Effects of wall materials on the physicochemical properties of spray-dried bitter gourd (Momordica charantia L.) powders
2个月前
已完结
Factors Influencing the Long-Term Stability of Electronic Tongue and Application of Improved Drift Correction Methods
2个月前
已完结
Alkaloid content and taste profile assessed by electronic tongue of Lupinus albus seeds debittered by different methods
2个月前
已完结
Fabrication of pea protein–naringin Pickering emulsion to mask the bitterness of naringin
2个月前
已完结
Effects of Sugar Impregnation Methods on Physicochemical Properties and Flavor Profiles of Prune Preserves Using GC-IMS and Electronic Tongue
2个月前
已完结
Quality Evaluation of Polygonatum cyrtonema Hua Based on UPLC-Q-Exactive Orbitrap MS and Electronic Sensory Techniques with Different Numbers of Steaming Cycles
2个月前
已完结
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