Lv2
136 积分 2024-11-05 加入
Sensory drivers of liking for plant-based meat alternatives: insights from check-all-that-apply with ideal profile integration
9天前
已完结
Influence of Juiciness on In Vivo Aroma Release and Perception of Plant-Based Meat Analogue and Beef Patties
9天前
已完结
Improving the Aromatic Profile of Plant-Based Meat Alternatives: Effect of Myoglobin Addition on Volatiles
9天前
已完结
Effects of ultrasonic treatment on the structural, functional properties and beany flavor of soy protein isolate: Comparison with traditional thermal treatment
9天前
已完结
The chemistry of flavor formation in meat and meat products in response to different thermal and non‐thermal processing techniques: An overview
13天前
已完结
Spirulina platensis protein-based emulsion gel as fat substitute in meat analogs: Evaluation performance across post-processing
27天前
已完结
Fracture prediction using deep learning in buried hill: A case study in CJZ Buried hill, China
1个月前
已关闭
Fracture prediction using deep learning in buried hill: A case study in CJZ Buried hill, China
1个月前
已关闭
The application study on the multi-scales integrated prediction method to fractured reservoir description
1个月前
已完结
FaultSeg3D: Using synthetic data sets to train an end-to-end convolutional neural network for 3D seismic fault segmentation
1个月前
已完结
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