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20 积分 2026-01-08 加入
Intranasal Concentrations of Orally Administered Flavors
1个月前
已完结
Habituation and adaptation to odors in humans
4个月前
已完结
Effects of droplet crystallization and melting on the aroma release properties of a model oil-in-water emulsion
5个月前
已完结
Understanding pyrogallic acid-myofibrillar protein interaction and its effect on flavor release via spectral and molecular dynamics simulations
5个月前
已完结
Understanding the antioxidant and carbonyl sequestering activity of carnosine: direct and indirect mechanisms
5个月前
已完结
Physico-Chemical Interactions in the Flavor-Release Process
5个月前
已完结
Binding of aldehydes to myofibrillar proteins as affected by two-step heat treatments
5个月前
已完结
Effect of heat treatment on the binding of selected flavor compounds to myofibrillar proteins
5个月前
已完结
Flavor Retention and Release from Beverages: A Kinetic and Thermodynamic Perspective
6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
6个月前
已完结
Deep learning-guided engineering of pectinase for enhanced catalytic performance in tobacco processing
8个月前
已采纳
Deep learning-guided engineering of pectinase for enhanced catalytic performance in tobacco processing
8个月前
已采纳
Multimodal and color-tunable luminescence in CaZnOS:Eu3+,Pr3+ phosphors
8个月前
已采纳
Molecular epidemiology of Streptococcus zooepidemicus isolated from the respiratory tracts of Thoroughbred racehorses in training
8个月前
已采纳
An innovative strategy against oxide spallation of hot formed steels
8个月前
已采纳
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