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20 积分 2026-01-08 加入
Habituation and adaptation to odors in humans
1个月前
已完结
Effects of droplet crystallization and melting on the aroma release properties of a model oil-in-water emulsion
2个月前
已完结
Understanding pyrogallic acid-myofibrillar protein interaction and its effect on flavor release via spectral and molecular dynamics simulations
2个月前
已完结
Understanding the antioxidant and carbonyl sequestering activity of carnosine: direct and indirect mechanisms
2个月前
已完结
Physico-Chemical Interactions in the Flavor-Release Process
2个月前
已完结
Binding of aldehydes to myofibrillar proteins as affected by two-step heat treatments
2个月前
已完结
Effect of heat treatment on the binding of selected flavor compounds to myofibrillar proteins
2个月前
已完结
Flavor Retention and Release from Beverages: A Kinetic and Thermodynamic Perspective
2个月前
已完结
Determination of Aroma Compound Partition Coefficients in Aqueous, Polysaccharide, and Dairy Matrices Using the Phase Ratio Variation Method: A Review and Modeling Approach
2个月前
已完结
Thermal Release Behaviour of Six Aldehyde Flavours Under Heating Condition
2个月前
已完结
Deep learning-guided engineering of pectinase for enhanced catalytic performance in tobacco processing
5个月前
已采纳
Deep learning-guided engineering of pectinase for enhanced catalytic performance in tobacco processing
5个月前
已采纳
Multimodal and color-tunable luminescence in CaZnOS:Eu3+,Pr3+ phosphors
5个月前
已采纳
Molecular epidemiology of Streptococcus zooepidemicus isolated from the respiratory tracts of Thoroughbred racehorses in training
5个月前
已采纳
An innovative strategy against oxide spallation of hot formed steels
5个月前
已采纳
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