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114 积分 2024-12-30 加入
Effects of thermal drying methods on characteristic volatile organic compounds of passion fruit (Passiflora edulis Sims) peel: A multi-analytical approach combining GC–MS, GC-IMS, E-nose, and multivariate statistical analysis
25天前
已完结
Exploring the influence of fruit ripeness on the microbiome, bioactive components, and flavor profiles of naturally fermented noni (Morinda citrifolia L.) juice
1个月前
已完结
Hawthorn carbon dots: a novel therapeutic agent for modulating body weight and hepatic lipid profiles in high-fat diet-fed mice
2个月前
已完结
Green synthesis of multifunctional carbon dots from Crataegi Fructus for pH sensing, cell imaging and hemostatic effects
2个月前
已完结
Influence of thermal processing on the quality of hawthorn: quality markers of heat-processed hawthorn
2个月前
已完结
Analysis of aroma and flavor changes in hawthorn during heat treatment by electronic sensory systems and GC-IMS
2个月前
已完结
Flavor and quality evolution during storage of fermented noni juice: Integrated insights from E--sensory evaluation, HS-SPME-GC-MS and LC-MS/MS
3个月前
已完结
The flavor analysis of three table grapes (Shine Muscat, Kyoho, and Muscat of Alexandria) and their flavor prediction based on machine learning
3个月前
已完结
Comparative evaluation of flavor-related chemical compounds of ‘Feizixiao’ litchi from various regions using E-tongue, E-nose, and HS-SPME-GC–MS
3个月前
已完结
Uncovering the chemical drivers of Sichuan pepper aroma preferences based on integrated sensory evaluation, GC–MS, and multivariate analysis
4个月前
已完结
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