Lv1
98 积分 2024-12-30 加入
Hawthorn carbon dots: a novel therapeutic agent for modulating body weight and hepatic lipid profiles in high-fat diet-fed mice
21天前
已完结
Green synthesis of multifunctional carbon dots from Crataegi Fructus for pH sensing, cell imaging and hemostatic effects
21天前
已完结
Influence of thermal processing on the quality of hawthorn: quality markers of heat-processed hawthorn
1个月前
已完结
Analysis of aroma and flavor changes in hawthorn during heat treatment by electronic sensory systems and GC-IMS
1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
1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
1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
1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
2个月前
已完结
Comparative analysis of drying methods on the flavor and quality attributes of ginger (Zingiber officinale) using HS-GC-IMS and E-nose
4个月前
已完结
Integrated application of e-nose, e-tongue, GC–MS, and LC–MS/MS reveals volatile profile and metabolic pathway variations of Fuji apples from Aksu and Yili producing regions
5个月前
已完结
皖公网安备34019202002308
