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240 积分 2025-10-26 加入
Comparing the proteomic profile of proteins and the sensory characteristics in Jinhua ham with different processing procedures
1个月前
已完结
Comparing the proteomic profile of proteins and the sensory characteristics in Jinhua ham with different processing procedures
2个月前
已关闭
Research Progress in Modifications, Bioactivities, and Applications of Medicine and Food Homologous Plant Starch
2个月前
已完结
Rapid Prediction and Optimization of Smoked Beef Taste Using Electronic Tongue, Multivariate Analysis, and Machine Learning
3个月前
已完结
Machine learning-driven integration of GC–MS and sensory panel data for aroma prediction in food systems
3个月前
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
3个月前
已完结
Decoding the aroma signature of Jinhua ham: Flavoromics-driven machine learning models for age-discrimination with hardware implementation
3个月前
已完结
The establishment of ham grade, sensory scores and key flavor substances prediction models for Jinhua ham via E-nose combined with machine learning
3个月前
已完结
Machine learning and flavoromics-based research strategies for determining the characteristic flavor of food: A review
3个月前
已完结
A survey of machine learning techniques in flavor prediction and analysis
3个月前
已完结
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