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220 积分 2024-09-10 加入
Quantitative Analysis of Perceived Saltiness through Combination of Sensory Evaluation and Electronic Tongue and its Method Validation
10天前
已完结
Enhanced sodium release and saltiness perception of surimi gels by microwave combined with water bath heating
10天前
已关闭
Relationship between mustard pungency and allyl‐isothiocyanate content: A comparison of sensory and chemical evaluations
25天前
已完结
Development of a New Salt of Piperine with Toluene Sulfonic Acid and Its Anti-Inflammation Effect In Vivo
27天前
已完结
Variations in basic taste perception and body mass index
4个月前
已完结
Double emulsions (W/O/W): physical characteristics and perceived intensity of salty taste
7个月前
已完结
The effect of allyl isothiocyanate addition on consumers' saltiness perception
7个月前
已关闭
Relationship between mustard pungency and allyl‐isothiocyanate content: A comparison of sensory and chemical evaluations
7个月前
已完结
Gustatory thresholds and obesity: a comparative study of five main tastes
8个月前
已完结
Long-term culture and morphological maturation of taste organoids enhance taste discrimination in a biomimetic biosensor
8个月前
已完结
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