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Sensory-guided identification of bitter compounds in Hangbaizhi (Angelica Dahurica)
5小时前
已完结
Application of artificial intelligence in the advancement of sensory evaluation of food products
1天前
已完结
Breaking the bitterness barrier: Cutting-Edge strategies combining computer screening, sensory science, and dual-path debittering technologies
7天前
已完结
Classification-based machine learning approaches to predict the taste of molecules: A review
11天前
已完结
Recent advances and application of machine learning in food flavor prediction and regulation
14天前
已完结
Informed classification of sweeteners/bitterants compounds via explainable machine learning
15天前
已完结
Recent advances and application of machine learning in food flavor prediction and regulation
15天前
已完结
Amino Acid Bitterness: Characterization and Suppression
28天前
已完结
Bitter and astringent substances in green tea: composition, human perception mechanisms, evaluation methods and factors influencing their formation
1个月前
已完结
Effects of Coptis chinensis Franch alkaloids on plants and Microorganisms : A Review
1个月前
已完结
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