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58 积分 2025-01-02 加入
Revealing dynamic changes of the volatile profile of food samples using PTR–MS
1个月前
已完结
Research advances in mushroom umami: substance characteristics, multidimensional attributes, umami peptide screening, and umami assessment
3个月前
已关闭
Artificial intelligence for prediction of shelf-life of various food products: Recent advances and ongoing challenges
4个月前
已完结
Multidimensional detection and predictive modeling of Tricholoma matsutake freshness during postharvest storage
8个月前
已完结
Evaluation of the umami in edible fungi and study on umami extraction of Agaricus bisporus
9个月前
已完结
Key components, formation pathways, affecting factors, and emerging analytical strategies for edible mushrooms aroma: A review
9个月前
已完结
Volatile compounds and aroma characteristics of mushrooms: a review
9个月前
已完结
Potential effect of key aroma-active compounds identified from fried white mushrooms (Agaricus bisporus L.) on saltiness perception
9个月前
已完结
Formation of special odors driven by volatile compounds during the growth and maturation in edible fungi (Phallus impudicus)
9个月前
已完结
Analysis of umami taste and their contributing compounds in edible fungi based on electronic tongue, sensory evaluation, and chemical analysis
10个月前
已完结
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