Lv11
48 积分 2026-07-15 加入
The Potential Roles of Mucin in Flavor Perception
4小时前
待确认
Comparison of check-all-that-apply and intensity rating in orange juice and yogurt studies
5天前
已关闭
Mechanistic insights into the interaction of α-amylase, pepsin, and trypsin with food-derived 2-Acetyl pyrrole and tetramethyl pyrazine: Integrating multispectral analysis, molecular dynamics simulation, and HS-SPME-GC–MS
6天前
已完结
Recent advances in understanding the modulatory mechanisms of saliva in flavor perception
1个月前
已完结
Oral physiological drivers of bolus formation and polarity-dependent aroma release in cheese: Effects of bite force and saliva flow in the bio-inspired oral mastication system (iBOMS-III)
1个月前
已完结
Molecular characterisation of interactions between β-lactoglobulin and hexanal – An off flavour compound
2个月前
已完结
Interaction mechanism of pea proteins with selected pyrazine flavors: Differences in alkyl numbers and flavor concentration
2个月前
已完结
Using quantitative descriptive analysis and temporal dominance of sensations analysis as complementary methods for profiling commercial blackcurrant squashes
2个月前
已完结
Phenols and saliva effect on virgin olive oil aroma release: A chemical and sensory approach
3个月前
已完结
Study on the interaction of tannins and salivary proteins affecting wine aroma volatility: Static HS-SPME and molecular dynamics simulation approaches
3个月前
已完结
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