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32 积分 2025-04-19 加入
Characterization of the key odorants in fried channel catfish based on GC-IMS and GC-MS and investigation of the changes during processing
3小时前
待确认
Flavor characterization of aged Citri Reticulatae Pericarpium from core regions: An integrative approach utilizing GC-IMS, GC–MS, E-nose, E-tongue, and chemometrics
3小时前
已完结
Analysis of the effects of steaming and spray-drying on volatile flavor components of sweet corn beverage based on HS-SPME-GC–MS and HS-GC-IMS
9天前
已完结
Flavor characterization of aged Citri Reticulatae Pericarpium from core regions: An integrative approach utilizing GC-IMS, GC–MS, E-nose, E-tongue, and chemometrics
9天前
已完结
Effects of different cooking treatments on the sensory qualities and pigmented phytochemicals of carrots
10天前
已完结
Study on the correlation between color and taste of beauty tea infusion and the pivotal contributing compounds based on UV–visible spectroscopy, taste equivalent quantification and metabolite analysis
11天前
已完结
Chemosensory approach supported-analysis of wintering radishes produced in Jeju island by different processing methods
11天前
已完结
Evaluation of the flavour properties of cooked chicken drumsticks as affected by sugar smoking times using an electronic nose, electronic tongue, and HS-SPME/GC-MS
15天前
已完结
Characterization of flavor profiles of water-boiled pork meatballs at different ultrasonic powers using solid-phase microextraction gas chromatography–mass spectrometry combined with electronic nose
15天前
已完结
Comprehensive Characterization and Comparison of Aroma Profiles of Tricholoma matsutake Soup During the Cooking Process by HS-GC-IMS and HS-SPME-GC-MS
15天前
已完结
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