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100 积分 2024-07-20 加入
The scent of time: Analyzing the differences in volatile organic compounds of camellia oleifera oil with different oil-tea tree ages using GC–IMS and GC–MS
7天前
已完结
Flavor evolution and identification of the warmed-over flavor (WOF) in pre-cooked goose meat by means of HS-SPME-GC-MS and GC-IMS
10天前
已完结
Comparative analysis of volatile compounds of an oyster enzymatic hydrolysate adsorbed by V-type starches based on electronic nose, GC-IMS, and GC-MS
10天前
已完结
Bioaccessibility and unravelling of polyphenols, sulforaphane, and indoles biotransformation after in vitro gastrointestinal digestion of a novel lactofermented broccoli beverage
12天前
已完结
Multivariate analysis to evaluate the storage time of cocoa honey (Theobroma cacao L.) processed by pasteurization and high intensity ultrasound
22天前
已完结
Impact of heat treatment on the flavor stability of Longjing green tea beverages: Metabolomic insights and sensory correlations
22天前
已完结
Quantifying low voltage electrostatic field: The effects of intensity on cherry tomato preservation and mechanism
22天前
已完结
Changes in chemical composition, volatile compound, and bioactive compounds retention in shallots (Allium ascalonicum L.) under different drying methods
25天前
已完结
Evaluation of flavor characteristics in Chinese wheat flour paste using electronic‐nose, electronic‐tongue, and headspace‐gas chromatography‐ion mobility spectrometry at different fermentation stages
1个月前
已完结
Aroma composition and sensory correlation in Jiaodong shrimp paste: A comparative analysis of solid, liquid, and oil phases
1个月前
已完结
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