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Identification of characteristic compounds of sweet orange oil and their sweetening effects on the sucrose solution with sweetness meter, sensory analysis, electronic tongue, and molecular dynamics simulation
6小时前
已完结
Mechanism of sweetening effect of 2-methylbutyric acid and other 9 acids from sweet orange investigated by sensory evaluation, electronic tongue, and molecular simulation
10小时前
已完结
The effect of mango aroma in low-sugar beverage: A sensory study on odor induced sweetness enhancement
11小时前
已完结
Investigation of human flavor perception and discrimination of the fat content in food using DR A-Not A and 3-AFC methods
11小时前
待确认
Molecule Structural and Dynamic Properties Reveal the Release Rate of Odor-Active Compounds in Stewed Chicken
1个月前
已完结
Artificial intelligence and food flavor: How AI models are shaping the future and revolutionary technologies for flavor food development
1个月前
已完结
Organizing across cognitive asymmetry in human–AI collaboration: A study of perfume creation
1个月前
已完结
Unpleasant food odors modulate the processing of facial expressions: An event-related potential study
1个月前
已完结
Decoding pleasure perception of citrus essential oils: Integrating GC–MS flavor chemistry with EEG and fNIRS multimodal neuroimaging
1个月前
已完结
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