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430 积分 2025-10-14 加入
Functional nanomaterials in flexible gas sensors: recent progress and future prospects
14天前
已完结
Effects of different sterilization treatments on the quality and flavor profile of prune puree characterized by E-nose, E-tongue, GC–MS, and GC-IMS
16天前
已完结
Decoding of Salty/Saltiness-Enhancing Peptides Derived from Goose Hemoglobin and the Interaction Mechanism with TMC4 Receptor
1个月前
已完结
The World Hypertension League Science of Salt: a regularly updated systematic review of salt and health outcomes studies (Sept 2019 to Dec 2020)
1个月前
已完结
Decoding of the saltiness enhancement taste peptides from Jinhua ham and its molecular mechanism of interaction with ENaC/TMC4 receptors
1个月前
已完结
Flavor enhancement of soy protein isolate hydrolysates through the Maillard reaction and identification of saltiness-enhancing peptides
1个月前
已完结
Interactions between food matrices and odorants: A review
1个月前
已完结
Advances in food flavor analysis and sensory evaluation techniques and applications: Traditional vs emerging
1个月前
已完结
Enhancing food authentication through E-nose and E-tongue technologies: Current trends and future directions
2个月前
已完结
Principles and recent advances in electronic nose for quality inspection of agricultural and food products
2个月前
已完结
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