Lv11
30 积分 2024-12-26 加入
Molecular Odor Prediction Using Olfactory Receptor Information
38分钟前
待确认
Applications of biosensing in assessing food flavor: advancements, challenges, and prospects
3个月前
已完结
Low-income consumers' perceptions of plant-based meat alternatives: A central location test
3个月前
已完结
Effect of Cultivar and Storage Time on the Volatile Flavor Components of Baked Potato
3个月前
已完结
Volatile components of baked potatoes
3个月前
已完结
Functional flavor agents: enhancing health benefits and consumer preferences
5个月前
已完结
Machine learning and flavoromics-based research strategies for determining the characteristic flavor of food: A review
7个月前
已完结
Characterization of volatile profiles and markers prediction of eleven popular edible boletes using SDE-GC–MS and FT-NIR combined with chemometric analysis
7个月前
已完结
Organic acids drove the microbiota succession and consequently altered the flavor quality of Laotan Suancai across fermentation rounds: Insights from the microbiome and metabolome
7个月前
已完结
The Aroma Fingerprints and Discrimination Analysis of Shiitake Mushrooms from Three Different Drying Conditions by GC-IMS, GC-MS and DSA
7个月前
已完结
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