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EEG and fNIRS evidence for brain responses to three tannins: implications for astringency surface sub-quality in red wine
2天前
已完结
Investigating the Influence of Different Umami Tastants on Brain Perception via Scalp Electroencephalogram
18天前
已完结
Characterization of perceptual interactions among ester aroma compounds found in Chinese Moutai Baijiu by gas chromatography-olfactometry, odor Intensity, olfactory threshold and odor activity value
1个月前
已完结
Enzymatic modification of oilseed proteins for improved functional properties
2个月前
已完结
Influence on the volatilization of ethyl esters: Nonnegligible role of long-chain fatty acids on Baijiu flavor via intermolecular interaction
3个月前
已完结
EEG signal recognition of flavor perception in rapeseed oil from different processing techniques
3个月前
已关闭
Odorant-binding proteins: from olfactory roles to intelligent biomaterials for food flavor regulation
5个月前
已关闭
Structural decoding of reversible covalent linkage of odorants in human olfactory receptor OR6A2
6个月前
已完结
Application of an electronic nose for determination of pre‐pressing treatment of rapeseed based on the analysis of volatile compounds contained in pressed oil
7个月前
已完结
Analytical approaches to flavor research and discovery: from sensory-guided techniques to flavoromics methods
9个月前
已完结
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