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66 积分 2024-09-23 加入
Dynamic flavor perception in sturgeon caviar during oral processing revealed by volatile release, neural responses, and phospholipid changes
10天前
已完结
Analysis of volatile compounds of wild gilthead sea bream (Sparus aurata) by simultaneous distillation–extraction (SDE) and GC–MS
1个月前
已完结
Characterization of key aroma compounds in low-salt fermented sour fish by gas chromatography-mass spectrometry, odor activity values, aroma recombination and omission experiments
2个月前
已完结
Anti-PD-L1 nanobody guided in situ self-assembly and release of IOX1 and FDU for enhanced cancer chemo-immunotherapy
3个月前
已完结
Neural Mechanisms of Malodor Masking: A Wearable EEG Study
8个月前
已完结
Incorporation of dietary phenolic compounds into dairy products: Interactions and beneficial effects
8个月前
已完结
When the Sense of Smell Meets Emotion: Anxiety-State-Dependent Olfactory Processing and Neural Circuitry Adaptation
9个月前
已完结
Characterization of Warmed-Over Flavor Compounds in Surimi Gel Made from Silver Carp (Hypophthalmichthys molitrix) by Gas Chromatography–Ion Mobility Spectrometry, Aroma Extract Dilution Analysis, Aroma Recombination, and Omission Studies
10个月前
已完结
GC–MS-Olfactometric characterization of key odorants in rainbow trout by the application of aroma extract dilution analysis: Understanding locational and seasonal effects
10个月前
已完结
Electroencephalography (EEG) design for flavor perception of Baijiu: An investigation into the influence of full-bodied mouthfeel on brain rhythms
11个月前
已完结
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