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390 积分 2025-09-22 加入
A Survey of Machine Learning Techniques in Flavor Prediction and Analysis
30天前
已完结
Solvent-based mid-infrared spectroscopy paired with modern machine learning approaches for saffron authentication
30天前
已完结
Unraveling the potential of blue foods: A comprehensive review on the extraction, bioactive properties, and applications of proteins and biopeptides from fish swim bladder
1个月前
已完结
Regional discrimination of volatile organic compounds in Ocimum× citriodorum from Three Regions of China using HS-SPME-GC-MS, HS-GC-IMS, E-nose and E-tongue
1个月前
已完结
Preparation of flavonoids from Amomum tsaoko and evaluation of their antioxidant and α-glucosidase inhibitory activities
1个月前
已完结
Fingerprinting black tea: When spectroscopy meets machine learning a novel workflow for geographical origin identification
1个月前
已完结
Identification of characteristic flavor compounds in steamed and baked Hu sheep mutton
1个月前
已完结
New insight into the formation mechanism of key aroma compounds in the micro-pressure stewed duck meat: A volatilomics and lipidomics-based approach
1个月前
已完结
Proteomic insights into lipid degradation and volatile compound changes during foxtail millet storage
1个月前
已完结
Comparative analysis of Zanthoxylum armatum essential oils from four cultivars: Chemical compositions, antioxidant activities, and antibacterial activities
1个月前
已完结
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