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52 积分 2026-06-26 加入
Lipid oxidation and flavor changes in saturated and unsaturated fat fractions from chicken fat during a thermal process
9小时前
已完结
Comprehensive two-dimensional gas chromatography-time of flight mass spectrometry as a tool for tracking roasting-induced changes in the volatilome of cold-pressed rapeseed oil
1天前
已完结
From Molecule Identification to Sensory Prediction: Approaches, Applications, and Perspectives of Sensomics and Flavoromics in Volatile Flavor Compound Research
1个月前
已完结
Effects of sucrase enzymatic hydrolysis combined with Maillard reaction on soy protein hydrolysates: Bitterness and functional properties
1个月前
已完结
Machine learning-enhanced flavoromics: Identifying key aroma compounds and predicting sensory quality in sauce-flavor baijiu
1个月前
已完结
Machine learning-assisted aroma profile prediction in tomato puree based on flavoromics
1个月前
已完结
Enhancing beef tallow flavor through enzymatic hydrolysis: Unveiling key aroma precursors and volatile compounds using machine learning
1个月前
已完结
Demystifying food flavor: Flavor data interpretation through machine learning
1个月前
已完结
The characteristic roasted peanut flavor of fragrant peanut oil is controlled by non-lipids components in peanuts while the sweet aroma attribute is affected by the variation of fatty acids
1个月前
已完结
Understanding protein-lipid interactions in pyrazine binding under heat treatment: A case study of collagen and triglycerides
1个月前
已完结
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