Lv2
200 积分 2025-02-25 加入
Influence of fermentation with different lactic acid bacteria and in vitro digestion on the change of phenolic compounds in fermented kiwifruit pulps
11天前
已完结
The flavor analysis of three table grapes (Shine Muscat, Kyoho, and Muscat of Alexandria) and their flavor prediction based on machine learning
24天前
已完结
Probiotic fermented Dendrobium beverages: Effect of co-probiotic strains on the flavor composition and bioactive constituents
1个月前
已完结
Enrichment of the nutritional and flavor profiles of chicken soup using goji bud tea: Flavor analysis based on intelligent algorithms
1个月前
已完结
Using machine learning method to predict the quality of fermented krill sauce based on the freshness of Antarctic krill
2个月前
已完结
AI-driven real-time monitoring and predictive control system for yoghurt fermentation
5个月前
已完结
An efficient artificial intelligence algorithm for predicting the sensory quality of green and black teas based on the key chemical indices
5个月前
已完结
Optimization of α-L-arabinofuranosidase CcABF on clarification and beneficial active substances in fermented ginkgo kernel juice by artificial neural network and genetic algorithm
6个月前
已完结
AI-Driven Exploration of Microbial Resources in Fermented Foods
6个月前
已完结
Machine learning-driven multimodal optimization of selenium biotransformation and flavor profiling in fermented apple–Yacon functional beverages
8个月前
已完结
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