Lv11
30 积分 2025-12-28 加入
Advance in Hippophae rhamnoides polysaccharides: Extraction, structural characteristics, pharmacological activity, structure-activity relationship and application
4小时前
已完结
Lactobacillus paracasei fermentation enhances the aroma profile and antidiabetic efficacy of goji berry juice
4小时前
已完结
Characterization of Aroma-Active Compounds in Five Dry-Cured Hams Based on Electronic Nose and GC-MS-Olfactometry Combined with Odor Description, Intensity, and Hedonic Assessment
1个月前
已完结
Investigating the influence of 60Co irradiation on the aging aroma components of soy sauce aroma type baijiu by integrating E-nose, GC–MS, GC–IMS, and chemometric methods
1个月前
已完结
Recent Advances in Electronic Eye, Electronic Nose, and Electronic Tongue in Sensory Evaluation of Food: A Review
1个月前
已完结
Procymidone residue detection in Allium tuberosum using feature-level data fusion of colorimetric sensor arrays and electronic nose sensor arrays: Comparison of heterogeneous data fusion methods
1个月前
已关闭
Artificial intelligence revolutionize food detection? Vision, olfaction and taste integrated with machine learning/deep learning in food detection
1个月前
已完结
Applications of E-nose, GC-MS, and GC-IMS in tea volatile components analysis
1个月前
已完结
Compositional differentiation of volatile compounds in traditional Korean doenjang according to meju origin: GC–MS and E-nose correlation study
1个月前
已关闭
Integrated phenotyping of 35 sweet cherry cultivars for texture, aroma, and taste diversity using a texture analyzer, e-nose, and e-tongue
1个月前
已完结
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