Lv3
256 积分 2026-03-17 加入
A sensory-calibrated electronic nose method for odor intensity quantification and grade identification in refrigerators
8小时前
已完结
Identification of characteristic aroma compounds in blanched garlic through multidimensional analysis and improvement of sensory quality via cysteine-assisted mild blanching
8小时前
已完结
Characterization and decoding of volatile organic compounds in Moso bamboo shoots (Phyllostachys edulis L.) at different growth stages: A combined analysis by HS-GC-IMS, HS-SPME-GC‐MS, E-nose, and molecular docking
8小时前
已完结
Encapsulation and release of hydrophilic solutes in W/O/W double emulsions: The role of the primary and secondary homogenization steps
7天前
已完结
Chitin nanowhiskers-stabilized Pickering emulsions for encapsulating flavor compounds in Zanthoxylum bungeanum oil
7天前
已完结
Impact of an integrated piston-gap and microfluidic high-pressure homogenization system on the stability and quality of lemon emulsions
7天前
已完结
The influence of homogenization–ultrasonic treatment on micro-nano particle characteristics, nutrient composition, flavor profile, and overall quality of Salmon head soup
7天前
已完结
Encapsulation and release of hydrophilic solutes in W/O/W double emulsions: The role of the primary and secondary homogenization steps
9天前
已完结
The influence of homogenization–ultrasonic treatment on micro-nano particle characteristics, nutrient composition, flavor profile, and overall quality of Salmon head soup
9天前
已完结
Electron beam-modified protein interfaces enable controlled flavor release from structured emulsion gels
15天前
已完结
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