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4300 积分 2024-04-23 加入
Flavor characteristics and formation mechanisms in spirits: A case study in whisky
21天前
已完结
Integrative analysis of transcriptome and metabolome reveals probiotic effects on cecal metabolism in broilers
1个月前
已完结
Natural Furan-Carboxylic Acid (HHCA) and Its Derivatives: Synthesis, Characterization, Bioevaluation, and Structure–Activity Relationships as Potential Fungicidal Agents
4个月前
已关闭
Transcriptome analysis revealed the molecular mechanism of increasing the yield of medium-chain fatty acid ethyl esters through redox potential regulation driven by hydrogen peroxide during simulated wine alcoholic fermentation
4个月前
已完结
Metatranscriptomic insights into the mechanism of ’Multiple Qu’ utilization in Jian-flavor Baijiu fermentation
4个月前
已完结
Beyond Aromas: Exploring the Development and Potential Applications of Electroencephalography in Olfactory Research—From General Scents to Food Flavor Science Frontiers
5个月前
已完结
Machine learning and flavoromics-based research strategies for determining the characteristic flavor of food: A review
5个月前
已完结
Machine learning and flavoromics-based research strategies for determining the characteristic flavor of food: A review
5个月前
已完结
Machine learning-enhanced flavoromics: Identifying key aroma compounds and predicting sensory quality in sauce-flavor baijiu
5个月前
已完结
Data based predictive models for odor perception
6个月前
已完结
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