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50 积分 2025-10-25 加入
Transcriptomics combined with HS-SPME-GC/MS and IMS was used to investigate aroma compound formation in ‘Fengtang’ plum at different maturity stages
1个月前
已完结
Combining with E-nose, GC-MS, GC-IMS and chemometrics to explore volatile characteristics during the different stages of Zanthoxylum bungeanum maxim fruits
1个月前
已完结
Dynamic changes in umami and aroma compounds and transcriptome analysis of Pleurotus pulmonarius at different growth stages
1个月前
已完结
Food traceability analysis and quality marker monitoring in Ophiocordyceps sinensis with multimodal ensemble learning
1个月前
已完结
Effects of different brewing conditions on the physicochemical, bioactive, antioxidant, flavor and sensory properties of Gastrodia elata tea
1个月前
已完结
Multidimensional analysis of the flavor characteristics of yellow peach at different ripening stages: Chemical composition profiling and sensory evaluation
1个月前
已完结
Discrimination of the species and origins of Codonopsis Radix by UPLC–Q-TOF-MS and UPLC–ELSD-based metabolomics combined with chemometrics
1个月前
已完结
Recent Advances in Integrating Machine Learning with Omics Approaches in Food Science and Nutrition Research
1个月前
已完结
Integrative phenomics, metabolomics, and flavoromics reveal key quality indicators during the formation of flavor and bioactive compounds in Alpinia hainanensis (Zingiberaceae) fruit
1个月前
已完结
Synergistic Effect of Specific Volatile Sulfur Compounds in Durians with Sucrose: Mechanistic Insights from Sensory and Sweet Taste Receptor Binding Molecular Dynamics
1个月前
已完结
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