Lv5
1230 积分 2025-03-14 加入
Determination of Cherry Color Parameters during Ripening by Artificial Neural Network Assisted Image Processing Technique
2个月前
已完结
Constructing a deep learning-assisted smartphone application for intelligent recognition of steak doneness during cooking
2个月前
已完结
Nano-Aromatic Drugs Based on Mesoporous Silica Nanoparticles and Bergamot Essential Oil for Anti-Depression
3个月前
已完结
The impact of different adsorbents on flavour characteristics of a lentil protein isolate
3个月前
已完结
An overview of tea saponin as a surfactant in food applications
3个月前
已完结
Formation mechanism of off-flavor and the inhibition regulatory strategies in the algal oil-loaded emulsions-a review
3个月前
已完结
Effect of infrared radiation-hot air (IR-HA) drying on kinetics and quality changes of star anise (Illicium verum)
4个月前
已完结
Food emulsions as delivery systems for flavor compounds: A review
4个月前
已完结
Identification of potent antimicrobial peptides via a machine-learning pipeline that mines the entire space of peptide sequences
4个月前
已完结
Encapsulation of Flavor Molecules, 4-Hydroxy-3-Methoxy Benzoic Acid, into Layered Inorganic Nanoparticles for Controlled Release of Flavor
5个月前
已完结
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