Lv6
2320 积分 2023-11-21 加入
666
Influence of Frying Batches and Oil Oxidation on Sensory Properties and Volatile Compounds of Batter‐Coated Meat Strips
1个月前
已完结
Novel Techniques in Sensory Characterization and Consumer Profiling
4个月前
已关闭
Check-all-that-apply (CATA) questions with consumers in practice: Experimental considerations and impact on outcome
4个月前
已关闭
The formation mechanism and control strategies of warmed-over flavor in prepared dishes: A comprehensive review and future perspectives
8个月前
已完结
SensoryCharacterization ofChicken soup at different temperatures by using check-all-that-apply (CATA) analysis and temporal dominance of sensations (TDS)
8个月前
已完结
Characteristic aroma identification of differentially colored peach fruits based on HS-SPME-GC–MS
8个月前
已完结
Lipid concomitant γ‐oryzanol decreased oil absorbency of French fries by changing the microstructure of French fries and physical properties of frying oil
8个月前
已完结
Lipid concomitant γ‐oryzanol decreased oil absorbency of French fries by changing the microstructure of French fries and physical properties of frying oil
8个月前
已完结
A Review on Food Deep-Fat Frying from the Perspective of Physicochemistry, Nutrition, Safety, and Consumer Preference
8个月前
已完结
Purification and Identification of Components of γ-Oryzanol in Rice Bran Oil
9个月前
已完结
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