Lv11
40 积分 2025-10-25 加入
Dynamic changes in umami and aroma compounds and transcriptome analysis of Pleurotus pulmonarius at different growth stages
1天前
已完结
Food traceability analysis and quality marker monitoring in Ophiocordyceps sinensis with multimodal ensemble learning
2天前
已完结
Effects of different brewing conditions on the physicochemical, bioactive, antioxidant, flavor and sensory properties of Gastrodia elata tea
2天前
已完结
Multidimensional analysis of the flavor characteristics of yellow peach at different ripening stages: Chemical composition profiling and sensory evaluation
7天前
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
8天前
已完结
Recent Advances in Integrating Machine Learning with Omics Approaches in Food Science and Nutrition Research
9天前
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
9天前
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
9天前
已完结
From Molecule Identification to Sensory Prediction: Approaches, Applications, and Perspectives of Sensomics and Flavoromics in Volatile Flavor Compound Research
9天前
已完结
Manufacturing Process Analysis and Tea Chemical Component Characterization on Ann Tea Quality Formation
9天前
已完结
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