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40 积分 2023-04-24 加入
Multi-omics analysis reveals synergistic effects of terpenoids and phenylpropanoid compounds on flavour formation in skin and pulp of ‘Shine Muscat’ grape
2个月前
已完结
Sensory-directed flavor decoding: key aroma compounds determination in new Chinese apple cultivars using GC × GC-QTOFMS approach
2个月前
已完结
Sensory-directed flavor decoding: key aroma compounds determination in new Chinese apple cultivars using GC × GC-QTOFMS approach
2个月前
已完结
Extensive “Heart-Cut” 2D GC-MS/Olfactometry, Complementary to Aroma Extract Dilution Analysis, Odor Activity Value Evaluation, and Aroma Recombination Study, to Assess the Contribution of “Five-Grain” Derived Compounds to Baijiu Aroma
2个月前
已完结
Characterization of Key Odorants in Hanyuan and Hancheng Fried Pepper (Zanthoxylum bungeanum) Oil
3个月前
已完结
Unraveling the influence of storage condition on off-flavor generation in fried pepper (Zanthoxylum bungeanum Maxim.) oil during storage through molecular sensory science and simulation experiment
3个月前
已完结
Enhancement of γ-Aminobutyric Acid (GABA) Content in Germinated Soybeans through Glutamate and Cold Stress Treatments
4个月前
已完结
Uncovering the chemical drivers of Sichuan pepper aroma preferences based on integrated sensory evaluation, GC–MS, and multivariate analysis
4个月前
已完结
Recent advances on aroma-food ingredient interactions: A review
4个月前
已完结
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