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10 积分 2026-02-05 加入
Characterization of aroma-active volatiles in three Chinese bayberry (Myrica rubra) cultivars using GC–MS–olfactometry and an electronic nose combined with principal component analysis
22天前
已完结
Improved detection of key odourants in Arabica coffee using gas chromatography-olfactometry in combination with low energy electron ionisation gas chromatography-quadrupole time-of-flight mass spectrometry
1个月前
已完结
Decoding the neural mechanisms of salty peptide perception via electroencephalography and machine learning
1个月前
已完结
Recent advances on aroma-food ingredient interactions: A review
1个月前
已完结
Multidimensional exploration of the interactions and mechanisms between fat and salt: Saltiness perception, and taste perception and oxidation of fat
4个月前
已完结
Advances in screening of saltiness-enhancing odorants: Transitioning from conventional sensory evaluation to intelligent high-throughput techniques
5个月前
已完结
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