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60 积分 2024-12-06 加入
Nutrient Consumption Patterns of Saccharomyces cerevisiae and Their Application in Fruit Wine Fermentation
16天前
已完结
Beyond Aromas: Exploring the Development and Potential Applications of Electroencephalography in Olfactory Research—From General Scents to Food Flavor Science Frontiers
26天前
已完结
Study on Interaction of Aromatic Substances and Correlation between Electroencephalogram Correlates of Odor Perception in Light Flavor Baijiu
26天前
已完结
Spatio-temporal scales of the Chinese Daqu microbiome: heterogeneity, niche differentiation, and assembly mechanisms
3个月前
已完结
Exploring the transformative effects of solid-state fermentation on the structure, texture, and metabolism of oat-based dough
3个月前
已完结
Set, Stirred, and Liquid Yogurts Obtained by Lactic Fermentation
3个月前
已完结
I think I like this: assessing conscious versus subconscious wine taste responses using neuroscientific techniques
4个月前
已完结
The influence of different flavor peptides on brain perception via scalp electroencephalogram and development of a taste model
5个月前
已完结
Insights into brain perceptions of the different taste qualities and hedonic valence of food via scalp electroencephalogram
5个月前
已完结
Advancing research on odor-induced sweetness enhancement: A EEG local-global fusion transformer network for sweetness quantification combined with EEG technology
5个月前
已完结
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