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10 积分 2025-05-31 加入
Effects of drying methods on the drying kinetics and quality of maize
18小时前
已关闭
Characterization of the aroma profiles of cold and hot break tomato pastes by GC-O-MS, GC × GC-O-TOF-MS, and GC-IMS
18小时前
已完结
Characterization of volatile organic compounds in selenium-enriched brown rice tea of different colors using E-nose, HS-GC-IMS and HS-SPME-GC-MS
18小时前
已关闭
Characterization of the changes of aroma profiles in large-leaf yellow tea during processing using GC–MS and electronic nose analysis
1天前
已完结
Improving Ancha tea aroma quality via innovative processing: Characterization of key odorants by GC–MS, GC-O, Sensomics, and Chemometrics
1天前
已完结
Effects of drying methods on the drying kinetics and quality of maize
1天前
已关闭
Unveiling the dynamic response of volatile development during barley malt roasting via untargeted and pseudo-targeted flavoromics: A time course study
1天前
已完结
Machine learning and flavoromics-based research strategies for determining the characteristic flavor of food: A review
1天前
已完结
Comparative analysis of quality, structural, and flavor alterations in chestnuts (Castanea mollissima Blume) subjected to different thermal processing techniques
1天前
已完结
Dynamic transformation in flavor during hawthorn wine fermentation: Sensory properties and profiles of nonvolatile and volatile aroma compounds coupled with multivariate analysis
1天前
已完结
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