Lv11
12 积分 2025-04-19 加入
Characteristic volatile compounds contributed to aroma of braised pork and their precursor sources
8小时前
待确认
Authenticity assessment of ground black pepper by combining headspace gas-chromatography ion mobility spectrometry and machine learning
9小时前
已完结
Enhancing food authentication through E-nose and E-tongue technologies: Current trends and future directions
1天前
已完结
Formation of characteristic aroma in traditional livestock and poultry meat dishes and strategies of aroma control and standardization for industrial cooking
2天前
已完结
Co-decoding dynamics in volatiles and sensory profiles of Zhaiji millet vinegar during aging by integrating multiple flavor characterization techniques and chemometrics
12天前
已完结
Flavoromic analysis of dynamic changes and metabolic pathways of flavor compounds in Shai vinegar across aging stages and types
20天前
已完结
Electronic nose, HS-GC-IMS, HS-SPME-GC-MS, and deep learning model were used to analyze and predict the changes and contents of VOCs in in-shell walnut kernels under different roasting conditions
26天前
已完结
Flavor evolution and identification of the warmed-over flavor (WOF) in pre-cooked goose meat by means of HS-SPME-GC-MS and GC-IMS
26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
26天前
已完结
Effect of roasting treatment on flavor and quality of fragrant corn oil
27天前
已完结
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