Lv11
30 积分 2025-04-29 加入
Characterization of the sensory evaluation system for fermented chili pepper (Capsicum annuum L.) using GC-O-MS and sensory analysis techniques
2小时前
已完结
Taste profiles of steviol glycoside blends and their application in ice cream
2小时前
待确认
Comparative analysis of volatile flavor compounds of cherry tomato varieties with different colors using GC–MS
4天前
已完结
Elucidating the interaction mechanism of rutin with β-casein and β-lactoglobulin: A comprehensive analysis using multi-spectroscopy, molecular docking, and molecular dynamic simulations
11天前
已完结
Artificial intelligence for flavor perception: Integrating olfactory mechanisms into food group sensory evaluation
18天前
已完结
Perceptual interaction of aroma compounds and their effects on the enhancement of flavor quality in foods: a review
18天前
已完结
Interactions of pea protein with three sulfur-containing flavor compounds: Insights into molecule structural, non-covalent, and binding mechanisms
1个月前
已完结
Machine learning and GC–MS revealing the characteristic flavour compounds of Cheddar cheese origin-independent at different ripening periods
1个月前
已完结
Unravelling the key flavor components of beer based on a new online recombination olfactometry of mixed targeted compounds
2个月前
已完结
The development of chicken meat flavor from the interaction between Maillard reaction intermediates and enzymatically hydrolyzed-oxidized chicken fat
2个月前
已完结
皖公网安备34019202002308
