Lv1
80 积分 2025-04-28 加入
Evaluating the pungency perception of Zanthoxylum armatum DC. oil by facial recognition techniques and machine learning
4天前
已完结
Drying Kinetics and Quality Evaluation of Mace Under Solar, Vacuum, and Hot-Air Drying Methods
8天前
已完结
Use of UFLC-PDA for the Analysis of Organic Acids in Thirty-Five Species of Food and Medicinal Plants
13天前
已完结
Sensory and neural responses to flavor compound 3-Methylbutanal in dry fermented sausages: Enhancing perceived overall aroma
1个月前
已完结
Getting hot: Effect of chili pepper addition on sensory perception of liquid and solid foods
1个月前
已完结
Pungent agents from Szechuan peppers excite sensory neurons by inhibiting two-pore potassium channels
1个月前
已完结
Odor-Induced Saltiness Enhancement: Insights Into The Brain Chronometry Of Flavor Perception
1个月前
已完结
https://doi.org/10.1111/j.1745-459X.2009.00264.xDigital Object Identifier (DOI)
1个月前
已完结
Release of Volatile Odor Compounds from Full-Fat and Reduced-Fat Frankfurters
1个月前
已完结
Formation of Poultry Meat Flavor by Heating Process and Lipid Oxidation
1个月前
已关闭
皖公网安备34019202002308
