Lv67
1930 积分 2024-10-13 加入
Acids in coffee: A review of sensory measurements and meta-analysis of chemical composition
14天前
已完结
Sensory Analysis of Full Immersion Coffee: Cold Brew Is More Floral, and Less Bitter, Sour, and Rubbery Than Hot Brew
25天前
已完结
Exploring the effects of mixture composition factors and perceptual interactions on the perception of icewine odor: An olfactometer-based study
6个月前
已完结
Creating alternative seafood flavour from non-animal ingredients: A review of key flavour molecules relevant to seafood
7个月前
已完结
Olfactory influences on reach-to-press movements in a stop-signal task
7个月前
已完结
Olfactory habituation to food and nonfood odours
7个月前
已完结
Relation of quality and sensory perception with changes in free amino acids of thawed seabream (Sparus aurata)
8个月前
已完结
Application of flavoromics approach to evaluate aroma characteristics in malts: Current trends and future outlooks
8个月前
已完结
Advancements in civet coffee production and analytical techniques: From aroma profiling to market dynamics and ethical considerations
8个月前
已完结
Measuring Emotion: Development and Application of an Instrument to Measure Emotional Responses to Products
8个月前
已完结
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