Lv11
12 积分 2025-04-19 加入
Comparative study on the effects of d-psicose and d-fructose in the Maillard reaction with β-lactoglobulin
1小时前
待确认
Deep-fried flavor: characteristics, formation mechanisms, and influencing factors
8天前
已完结
Advances in prepared dish processing using efficient physical fields: A review
9天前
已完结
Defining key parameters and predictive markers of ‘Early Bigi’ cherry consumer satisfaction by means of differential storage scenarios
15天前
已完结
Image-based nutrient estimation for Chinese dishes using deep learning
16天前
已完结
Flavor analysis and region prediction of Chinese dishes based on food pairing
16天前
已完结
Food neophobia predicts visual ability in the recognition of prepared food, beyond domain-general factors
16天前
已完结
Identification of volatile indicators for quality deterioration of Yu-Shiang Shredded Pork after reheating based on HS-GC-IMS and Intelligent Sensory Evaluation
17天前
已完结
Novel strategies for controlling nitrite content in prepared dishes: Current status, potential benefits, limitations and future challenges
20天前
已完结
Identification of volatile indicators for quality deterioration of Yu-Shiang Shredded Pork after reheating based on HS-GC-IMS and Intelligent Sensory Evaluation
20天前
已完结
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