Lv65
2252 积分 2024-12-18 加入
Quality and stability evaluation of Guizhou spicy chicken treated with gamma irradiation during the storage period
4天前
已关闭
The difference analysis of physicochemical indexes and volatile flavor compounds of chili oil prepared from different varieties of chili pepper
4天前
已完结
A Soft and Flexible Artificial Tongue for Pungency Perception
4天前
已完结
Multi-dimensional pungency and sensory profiles of powder and oil of seven chili peppers based on descriptive analysis and Scoville heat units
4天前
已完结
Biochemical composition, drying kinetics and chromatic parameters of red pepper as affected by cultivars and drying methods
4天前
已完结
Metabolomic characterization of 5 native Peruvian chili peppers (Capsicum spp.) as a tool for species discrimination
4天前
已完结
A systematic review on fermented chili pepper products: Sensorial quality, health benefits, fermentation microbiomes, and metabolic pathways
11天前
已完结
The screen of the key differential taste substances and its metabolic pathways for different grades of Jinhua hams based on untargeted metabolomics
11天前
已完结
Investigation of umami peptides and taste mechanisms in Agrocybe aegerita: based on sensory evaluation and molecular docking techniques
11天前
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
12天前
已完结
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