Lv51
950 积分 2024-11-01 加入
Intelligent label systems in fresh food supply chain: from single-function to multi-parameter integration
4小时前
已完结
From formation to solutions: Off-flavors and innovative removal strategies for farmed freshwater fish
2个月前
已完结
Dynamics of the microbiome and volatile organic compounds during fermentation and aging of soy sauce
2个月前
已完结
New insights from flavoromics on different heating methods of traditional fermented shrimp paste: The volatile components and metabolic pathways
2个月前
已完结
The analysis of volatile compounds through flavoromics and machine learning to identify the origin of traditional Chinese fermented shrimp paste from different regions
2个月前
已完结
Electronic nose technology for the detection of ergot alkaloid in soft wheat and identification of the relevant volatile compounds by solid phase microextraction/gas chromatography-high resolution Orbitrap-mass spectrometry coupled to chemometrics
2个月前
已完结
Sensory and volatile analysis of sea urchin roe from different geographical regions in New Zealand
3个月前
已完结
Evaluation of differences in the antioxidant capacity and phenolic compounds of green and roasted coffee and their relationship with sensory properties
3个月前
已完结
Impact of thermosonication processing on the phytochemicals, fatty acid composition and volatile organic compounds of almond-based beverage
3个月前
已完结
Comparative key aroma compounds and sensory correlations of aromatic coconut water varieties: Insights from GC × GC-O-TOF-MS, E-nose, and sensory analysis
3个月前
已完结
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