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30 积分 2024-02-29 加入
Flavor and odor thresholds in water of selected orange juice components
4个月前
已完结
Unraveling the cytological and neurological mechanisms of enhanced sweetness perception induced by aroma compounds in Baijiu using the taste cell model and electroencephalography technology
4个月前
已完结
Oral Evolution of Saliva Foam and Its Regulation on Aroma Release
5个月前
已完结
Mitigating Off-Flavors of Plant-Based Proteins
6个月前
已完结
Smell images and the flavour system in the human brain
11个月前
已完结
The merging of the senses: integration of subthreshold taste and smell
11个月前
已完结
A multi-modal parcellation of human cerebral cortex
11个月前
已完结
A Comparative Evaluation of Multiattribute Consumer Preference Models
11个月前
已完结
Towards consumer driven food new product development: a closed-loop platform
1年前
已完结
Esthetic Dining Experience: The relations among aesthetic stimulation, pleasantness, memorable experience, and behavioral intentions
1年前
已完结
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