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168 积分 2024-05-06 加入
The application of building information modeling (BIM) system in the smartification of green and sustainable buildings
2个月前
已完结
Impact of different frying methods on volatile compounds in tofu
3个月前
已完结
Comparative evaluation of flavor-related chemical compounds of 'Feizixiao' litchi from various regions using E-tongue, E-nose, and HS-SPME-GC-MS
3个月前
已完结
Metabolite composition and taste quality of Eriocheir sinensis under different steaming methods
4个月前
已完结
Corrigendum to “Key non-volatile taste components and characteristics of abdominal muscle in Eriocheir sinensis under various thermal processing methods” [Food chemistry 464 (2025) 141902]
4个月前
已完结
Quality and flavor evolution of infant formula during simulated secondary shelf-life storage: Focus on volatile compounds at different storage temperatures
4个月前
已完结
An assessment of the sensory drivers influencing consumer preference in infant formula, assessed via sensory evaluation and GC-O-MS
4个月前
已完结
Effects of microwave-assisted enzymatic treatment on the quality characteristics of sunflower seed oil: A comprehensive investigation based on Lipidomics and volatile flavor compound profiling
5个月前
已完结
Quality and flavor evolution of infant formula during simulated secondary shelf-life storage: Focus on volatile compounds at different storage temperatures
5个月前
已完结
Analysis of flavor metabolism characteristics of quinoa (Chenopodium quinoa Willd.) sprout plant beverage by GC-IMS combined with intelligent sensory technology
5个月前
已完结
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