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50 积分 2025-04-19 加入
Effect of reversible permeabilization in combination with different drying methods on the structure and sensorial quality of dried basil (Ocimum basilicum L.) leaves
9小时前
待确认
Effect of Pulsed Electric Field Pretreatment on Drying Kinetics, Color, and Texture of Parsnip and Carrot
24天前
已完结
Dynamic flavor and sensory evolution of chicken skin during thermal processing: a multi-analytical approach
25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
1个月前
已完结
Changes in flavor perception and retronasal aroma release intensity in Gewürztraminer wine after pairing with chicken
1个月前
已完结
Dynamic changes in flavor profiles of superfine broccoli powder during dry and wet processing: Insights from E-tongue, E-nose, GC-IMS, GC–MS, and molecular docking
2个月前
已完结
Influence of wood types on quality and carcinogenic polycyclic aromatic hydrocarbons (PAHs) of smoked sausages
2个月前
已完结
Structural, physicochemical and rheological properties of a novel native starch obtained from Rhizoma Gastrodiae
2个月前
已完结
Thermal pretreatment-induced modulation of pungency-related compounds and flavor via free amino acids in Lokio (Allium chinense G. Don)
2个月前
已完结
Prediction of critical volatile organic compounds and identification of flavor intensity in Gastrodia elata under different preparation methods based on NIR and FTIR feature variables
2个月前
已完结
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