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Aroma-Active Components in Fermented Bamboo Shoots
1个月前
已完结
Mechanical properties, oral processing, and dynamic sensory perception of commercial plant-based burgers
3个月前
已完结
Binding of Selected Aroma Compounds to Myofibrillar Protein, Sarcoplasmic Protein, and Collagen during Thermal Treatment: Role of Conformational Changes and Degradation of Proteins
3个月前
已完结
Effect of Fat Content on Flavor Delivery during Consumption: an in Vivo Model
3个月前
已完结
Evaluating the pungency perception of Zanthoxylum armatum DC. oil by facial recognition techniques and machine learning
5个月前
已完结
Drying Kinetics and Quality Evaluation of Mace Under Solar, Vacuum, and Hot-Air Drying Methods
5个月前
已完结
Use of UFLC-PDA for the Analysis of Organic Acids in Thirty-Five Species of Food and Medicinal Plants
5个月前
已完结
Sensory and neural responses to flavor compound 3-Methylbutanal in dry fermented sausages: Enhancing perceived overall aroma
6个月前
已完结
Getting hot: Effect of chili pepper addition on sensory perception of liquid and solid foods
6个月前
已完结
Pungent agents from Szechuan peppers excite sensory neurons by inhibiting two-pore potassium channels
6个月前
已完结
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