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Fluorescence titration coupling with molecular docking, molecular dynamics simulation to determine the binding affinity characteristics of capsaicin to milk proteins
9小时前
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hemical composition of red grapes from sustainable systems and its relationship with sensory profiles evaluated by biomimetic and voltammetric electronic tongues
9小时前
已完结
Development strategies and applications of cell-based electrochemical taste sensors
10小时前
已完结
FTIR spectroscopy coupled with chemometric analysis and aroma profiling to differentiate classical and microwave-assisted black tea infusions
10小时前
已完结
Molecular mechanism of aroma compounds affecting the flavor of Dixu green tea and their interaction with olfactory receptors
10小时前
已完结
Analysis of aroma compounds in Xinyang white tea by GC-MS, sensory evaluation and odor activity value
10小时前
已完结
Validation of sensor-based E-Tongue for sourness quantification in edible Hibiscus (sour) leaves at different maturation stages
10小时前
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When life gives you lemons, squeeze your way through: Understanding citrus avoidance behaviour by free-ranging dogs in India
7天前
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Effect of different reheating methods on the formation of volatile compounds in pre-cooked meatballs
1个月前
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Research Article Published: 07 September 2026 (2026) Cite this article Save article Food Science and Biotechnology Aims and scope Submit manuscript
1个月前
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