Lv3
310 积分 2025-12-27 加入
Effect of electron beam irradiation on the property of oat and barley proteins and their interaction with major flavor compounds
1天前
已完结
Chemical and sensory profiling of fermented, washed, and artificially flavored coffee beans: Insights into flavour quality, authenticity, and food safety implications
7天前
已完结
Shaking promotes the accumulation of flavor-imparting metabolites and enhances the sensory quality of spring black tea
7天前
已完结
Dynamic flavor and sensory evolution of chicken skin during thermal processing: a multi-analytical approach
10天前
已完结
Comparison of key aroma active compounds in fresh and hot air dried Agaricus blazei by molecular sensory methods
12天前
已完结
Flavor profile and deterioration mechanism of Niubie juice during low-temperature storage based on flavoromics and metabolomics
18天前
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
24天前
已完结
Integrated flavoromics and metabolomics delineate species-specific chemotypes of aroma-active compounds and antioxidant flavonoids in kiwifruit (Actinidia spp.)
1个月前
已完结
Comparative analysis of non-volatile flavor compounds in salt-sugar co-cured grass carp fillets utilizing various frying techniques
1个月前
已完结
Elucidating the metabolic dynamics and aroma formation mechanisms of sun-exposed versus rain-soaked fresh tea leaves during Wuyi rock tea processing via GC–MS and LC-MS-based untargeted metabolomics
1个月前
已完结
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