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3770 积分 2024-09-25 加入
Demystifying food flavor: Flavor data interpretation through machine learning
1个月前
已完结
Application of artificial intelligence in the advancement of sensory evaluation of food products
1个月前
已完结
Recent advances and application of machine learning in food flavor prediction and regulation
1个月前
已完结
Promoted formation of pyrazines by targeted precursor addition to improve aroma of thermally processed methionine-glucose Amadori compound
2个月前
已完结
Texture and flavor switchable emulsion gels for replaced fat with improved mouthfeel and aromatic characteristics
2个月前
已完结
Unraveling the flavor profiles of chicken meat: Classes, biosynthesis, influencing factors in flavor development, and sensory evaluation
2个月前
已完结
Cross-modal correspondence between visual information and taste: Deciphering the relationship between color and umami using hydrolysates of salmon head as a case study
2个月前
已完结
Ultrasonic-assisted phosphate curing: a novel approach to improve curing rate and chicken meat quality
4个月前
已完结
Effects of different thermal cooking methods on the characteristic taste and flavor compounds of Solen grandis meat
5个月前
已完结
Revealing the flavor changes of spiced beef under different thermal treatment temperatures: A complementary approach with GC-IMS and GC-O-MS
6个月前
已完结
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