Lv11
20 积分 2024-03-22 加入
A principal odor map unifies diverse tasks in olfactory perception
7小时前
已完结
Prediction of flavor and retention index for compounds in beer depending on molecular structure using a machine learning method
9小时前
已完结
Beyond Aromas: Exploring the Development and Potential Applications of Electroencephalography in Olfactory Research—From General Scents to Food Flavor Science Frontiers
1个月前
已完结
Identification of the quality for rice with different storage humidity: An electronic nose combined with multiblock feature integration method
10个月前
已完结
Characterization of Predominant Aroma Components in Raw and Roasted Walnut (Juglans regia L.)
1年前
已完结
Dynamic variation and interrelation in the volatile and non-volatile fractions of deep-fried green onion (Allium fistulosum L.) oil with different frying temperatures
1年前
已完结
Characteristic aroma-active components of fried green onion (Allium fistulosum L.) through flavoromics analysis
1年前
已完结
Rapid prediction of the aroma type of plain yogurts via electronic nose combined with machine learning approaches
1年前
已完结
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