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1130 积分 2024-01-23 加入
Recent Innovations in Emulsion Science and Technology for Food Applications
1小时前
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An experimental study of stability of oil–water emulsion
2小时前
已完结
Impact of Baking and Steaming of 3D Printed Pearl Millet - Banana Pulp Blends on Physicochemical and Sensory Attributes
2个月前
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Exploring sugar reduction in bakery products: Physico-chemical and sensory characterization of biscuits added with natural aromas
2个月前
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Salivary buffering capacity is correlated with umami but not sour taste sensitivity in healthy adult Japanese subjects
2个月前
已完结
Capacity of oral emulsification determines the threshold of greasiness sensation
3个月前
已完结
Recent advances in the optimization of the sensory attributes of fried foods: Appearance, flavor, and texture
3个月前
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Sensory Evaluation of Food
3个月前
已完结
DHARMa: Residual Diagnostics for Hierarchical (Multi-Level / Mixed) Regression Models
3个月前
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Vacuum impregnation on apples with grape juice concentrate: Effects of pressure, processing time, and juice concentration
3个月前
已完结
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