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90 积分 2024-09-23 加入
Mechanisms of sweetness enhancement by sweet aroma compounds in black tea: More than just cross-modal interactions
15天前
已完结
Flavoromics integrated with machine learning to elucidate key aromacompounds in aroma-directed chili peppers and predict sensory quality
21天前
已完结
New insight into the evolution of volatile profiles in four vegetable oils withdifferent saturations during thermal processing by integrated volatolomicsand lipidomics analysis
1个月前
已完结
Exploring flavor separation in soy protein enzymatic hydrolysates via resin adsorption/desorption: A study on physicochemical characteristics and mass transfer dynamics
1个月前
已完结
The flavor attributes of hydrolysate prepared from skipjack tuna (Katsuwonus pelamis) head as affected by enzymolysis and deodorization strategies
1个月前
已完结
Structural mechanisms study on the retention and slow release of aroma molecules by starch in the form of V6-type crystals
2个月前
已完结
Advances in processing, reaction pathways, stabilisation and foodapplications of natural seafood flavourings
2个月前
已完结
Upcycling shrimp processing by-products into dual-functional peptides: Insights into bioactivity and flavor
2个月前
已完结
Preparation, structural analysis of alcohol aroma compounds/β-cyclodextrin inclusion complexes and the application in strawberry preservation
2个月前
已完结
Application of cyclodextrin-based microcapsules in food flavors and fragrances
2个月前
已完结
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