Lv5
962 积分 2025-01-14 加入
Novel virtual sample generation method based on data augmentation and weighted interpolation for soft sensing with small data
29天前
已完结
Retention and release of aroma compounds in foods containing proteins
1个月前
已关闭
Proton transfer reaction mass spectrometry and time intensity perceptual measurement of flavor release from lipid emulsions using trained human subjects
1个月前
已完结
Effect of food matrix structure and composition on aroma release during oral processing using in vivo monitoring
1个月前
已完结
Effect of food composition and microstructure on volatile flavour release
1个月前
已完结
Chemical and biochemical features involved in sparkling wine production: from a traditional to an improved winemaking technology
1个月前
已完结
Interactions between artificial saliva and 20 aroma compounds in water and oil model systems
1个月前
已完结
Machine learning discrimination of quality grades of base liquor integrating GC-TOF/MS and GC-IMS data analysis: Case study of strong-flavor Chinese baijiu
1个月前
已完结
Effect of food composition and microstructure on volatile flavour release
1个月前
已完结
Interactions between flavor compounds and food ingredients and their influence on flavor perception
1个月前
已完结
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