Lv2
108 积分 2025-11-18 加入
Effects of rice bran milling fractions on the eating quality, starch digestion properties, and flavor characteristics of steamed bread
5天前
已完结
Unraveling novel umami-enhancing peptides in rice bran protein and its umami-enhancing mechanism by multisensory evaluation and computational simulation
5天前
已完结
Skin-mimicking biogel-based iontronic sensor with hierarchical bionic coupling for dexterous tactile e-skin
1个月前
已完结
Flavor evolution and identification of the warmed-over flavor (WOF) in pre-cooked goose meat by means of HS-SPME-GC-MS and GC-IMS
2个月前
已完结
Preparation and Flavor Compounds Identification of Pigeon Meat Hydrolysate: Raw Material Screening and Enzymatic Treatment
2个月前
已完结
Application of GC-O, aroma recombination and omission tests to identify horse urine-like off-odor in Gastrodia elata Blume
2个月前
已完结
Characteristic flavor compounds in soy protein isolate and their correlation with sensory attributes
2个月前
已完结
Multidimensional bionic technology, LC-MS, GC-IMS combined with AHP-TOPSIS model to evaluate the impact of different processing methods on the quality of Gastrodia elata
2个月前
已完结
An integrated Peptidomics approach to analysing the formation mechanism of bitter taste in walnut protein hydrolysates
3个月前
已完结
Multidimensional bionic technology, LC-MS, GC-IMS combined with AHP-TOPSIS model to evaluate the impact of different processing methods on the quality of Gastrodia elata
3个月前
已完结
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