Lv1
40 积分 2022-10-28 加入
Analysis of volatile compounds in five jackfruit (Artocarpus heterophyllus L.) cultivars using solid-phase microextraction (SPME) and gas chromatography-time-of-flight mass spectrometry (GC-TOFMS)
2个月前
已完结
Study of the aroma compounds of rose apple (Syzygium jambos Alston) fruit from Brazil
2个月前
已完结
Sensory and instrumental profiling of 18 apple cultivars to investigate the relation between perceived quality and odour and flavour
3个月前
已完结
The contribution of subliminal perceptions, dietary habits, and psychological traits to the perception of oral tingling and burning sensations
5个月前
已完结
Development of differential pulse voltammetric method for rapid quantification of total hydroxyl-sanshools in Sichuan Pepper
5个月前
已完结
Developmental changes in food and non-food odor importance – Data from Scotland and Pakistan
6个月前
已完结
FBANet: An Effective Data Mining Method for Food Olfactory EEG Recognition
6个月前
已完结
FBANet: An Effective Data Mining Method for Food Olfactory EEG Recognition
6个月前
已完结
Sensory Specific Desires. The Role of Sensory Taste Exposure in Desire for Food with a Similar or Different Taste Profile
6个月前
已完结
Comparing temporal sensory product profile data obtained from expert and consumer panels and evaluating the value of a multiple sip TCATA approach
6个月前
已完结
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