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Olfactory EEG induced by odor: Used for food identification and pleasure analysis
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Advancing cross-subject olfactory EEG recognition: A novel framework for collaborative multimodal learning between human-machine
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Mechanistic study of saltiness enhancement induced by three characteristic volatiles identified in Jinhua dry-cured ham using electroencephalography (EEG)
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Optimizing Food Taste Sensory Evaluation Through Neural Network-Based Taste Electroencephalogram Channel Selection
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FBANet: An effective data mining method for food olfactory EEG Recognition
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