Lv3
340 积分 2025-10-16 加入
Lubrication studies of fluid food using a simple experimental set up
19小时前
待确认
Smoothness as a tactile percept: Correlating ‘oral’ tribology with sensory measurements
19小时前
已完结
Artificial saliva precipitation index (ASPI): An efficient evaluation method of wine astringency
5天前
已完结
Surface adsorption and tribology properties of plant protein solutions with/without mucin
7天前
已完结
A predictive model for astringency based on in vitro interactions between salivary proteins and (−)-Epigallocatechin gallate
11天前
已完结
Formation mechanism analysis of bitterness and astringency during Enshi Yulu green tea processing by metabolomics and sensomics
11天前
已完结
Astringency evaluation using the saliva precipitation index, fluorescence quenching rate, and tribology data: In vitro interactions between salivary proteins and (−)-epigallocatechin gallate
16天前
已完结
Dynamic changes of metabolic profile and taste quality during the long-term aging of Qingzhuan Tea: The impact of storage age
25天前
已完结
Impact of long-term storage on chemical and sensory evolution of Taiwanese native teas: a three-year study
25天前
已完结
Metabolomics, sensory evaluation, and enzymatic hydrolysis reveal the effect of storage on the critical astringency-active components of crude Pu-erh tea
25天前
已完结
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