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166 积分 2024-09-18 加入
Artificial intelligence and food flavor: How AI models are shaping the future and revolutionary technologies for flavor food development
13天前
已完结
Weight Differences-Based Multi-level Signal Profiling for Homogeneous and Ultrasensitive Intelligent Bioassays
18天前
已完结
Application of biomimetic tongue substrate to investigate the role of friction and vibration in sensory texture perception
22天前
已完结
A novel tactile sensation measurement system for qualifying touch perception
22天前
已完结
Resolution enhancement of tongue tactile image based on deconvolution neural network
22天前
已完结
“Spicy Touch”: Cross-modal associations between hand-feel touch and capsaicin-induced oral irritation
1个月前
已完结
Assessing tactile acuity in oral tissues: Challenges of stimulus development
1个月前
已完结
Adsorption Kinetics and Interfacial Dilatational Rheology of Oil–Water Interfacial Films Loaded with Homogalacturonan and Rhamnogalacturonan-I
1个月前
已完结
A critical review of RG-I pectin: sources, extraction methods, structure, and applications
1个月前
已完结
Molecular mechanism of the interactions between coffee polyphenols and milk proteins
1个月前
已完结
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