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70 积分 2024-12-17 加入
Establishment of an oral processing model for three varieties of rice
10个月前
已完结
Characterization of japonica rice aroma profiles during in vitro mastication by gas chromatography-ion mobility spectrometry (GC-IMS) and electronic nose technology
10个月前
已完结
Characterization of the key taste compounds during bread oral processing by instrumental analysis and dynamic sensory evaluation
10个月前
已完结
Establishment of an oral processing model for three varieties of rice
11个月前
已完结
Removing input from smell reveals the importance of olfactory input on the sensing of food outside of aroma
11个月前
已完结
A study on texture–taste–aroma interactions: Physico-chemical and cognitive mechanisms
11个月前
已完结
Perceptual interaction of aroma compounds and their effects on the enhancement of flavor quality in foods: a review
11个月前
已完结
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