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90 积分 2026-04-03 加入
Recent advantage of interactions of protein-flavor in foods: Perspective of theoretical models, protein properties and extrinsic factors
5个月前
已完结
Perceptual interaction of aroma compounds and their effects on the enhancement of flavor quality in foods: a review
5个月前
已完结
Advances in screening of saltiness-enhancing odorants: Transitioning from conventional sensory evaluation to intelligent high-throughput techniques
5个月前
已完结
Cross-modal saltiness perception in MRPs derived from hydrolyzed Coprinus comatus protein: linking sulfur-containing volatiles to saltiness-enhancing capacities
5个月前
已完结
From Food Odors to Metabolic and Brain Health Regulation: The Mediating Role of the Olfactory System and Future Perspectives
5个月前
已完结
From Food Odors to Metabolic and Brain Health Regulation: The Mediating Role of the Olfactory System and Future Perspectives
5个月前
已完结
Mechanisms of sweetness enhancement by sweet aroma compounds in black tea: More than just cross-modal interactions
5个月前
已完结
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