Lv4
448 积分 2025-10-14 加入
Applications of machine learning techniques for enhancing nondestructive food quality and safety detection
30天前
已完结
Virgin Olive Oil Volatile Compounds: Composition, Sensory Characteristics, Analytical Approaches, Quality Control, and Authentication
1个月前
已完结
Chemical Programming of Solubilizing, Nonequilibrium Active Droplets
1个月前
已完结
Functional nanomaterials in flexible gas sensors: recent progress and future prospects
2个月前
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
2个月前
已完结
Decoding of Salty/Saltiness-Enhancing Peptides Derived from Goose Hemoglobin and the Interaction Mechanism with TMC4 Receptor
3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)
3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
3个月前
已完结
Flavor enhancement of soy protein isolate hydrolysates through the Maillard reaction and identification of saltiness-enhancing peptides
3个月前
已完结
Interactions between food matrices and odorants: A review
3个月前
已完结
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