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40 积分 2025-11-08 加入
Integration of lipidomics and flavoromics reveals the lipid-flavor transformation mechanism of fish oil from silver carp visceral with different enzymatic hydrolysis
6天前
已完结
Drivers of consumer preference for cherry tomatoes: Insights from sensory, physicochemical and flavor properties
20天前
已完结
Synergistic effects of lipid degradation and the Maillard reaction: Decoding the flavor formation of charcoal-grilled lamb skewers based on flavoromics, sensomics, metabolomics, and lipidomics
20天前
已完结
Comprehensive insights into lipid-flavor transformation mechanism in cream during fermentation: Integration of volatilomics and lipidomics
20天前
已完结
From pungency perception to consumer preference: The driving role of alkylamide compounds in Zanthoxylum bungeanum
2个月前
已关闭
The influence of visual elements in Chinese food labels on consumers’ visual perception: insights from an eye-tracking study
2个月前
已关闭
A Brief Mindfulness-Based Intervention Reduces Emotional Eating Via the Alleviation of Negative Emotions
3个月前
已完结
Gazing behavior, choice and color of food: Does gazing behavior predict choice?
3个月前
已完结
Unraveling the flavor evolution mechanism in liquid-smoked rainbow trout through integrated lipidomics and flavoromics
7个月前
已完结
Unraveling the flavor evolution mechanism in liquid-smoked rainbow trout through integrated lipidomics and flavoromics
7个月前
已完结
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