Lv11
50 积分 2026-03-19 加入
Lighting enhancing food preference: Dynamic sensory perception and electroencephalogram (EEG) exploration of the impact of lighting environment on meat perception and purchase intention
2小时前
待确认
Exploring creaminess perception in ice cream products using a combined static and dynamic sensory approach
8天前
已完结
Thermal Migration and Release of 16 Characteristic Flavor Compounds in Tobaccos Analyzed by GC‐MS and GC‐MS/MS
9天前
已完结
Triple-channel comparative analysis of volatile flavour composition in raw whole and skim milk via electronic nose, GC-MS and GC-O
11天前
已完结
Monitoring the Quality Change of Fresh Coconut Milk Using an Electronic Tongue
11天前
已完结
Tea head as a novel by‐product of Pu‐erh tea: storage‐induced flavor reshaping compared with loose tea
1个月前
已完结
Tea head as a novel by-product of Pu-erh tea: storage-induced flavor reshaping compared with loose tea
1个月前
已完结
The dissection of tomato flavor and key nutrients: Chemical composition, biological function and molecular regulation
1个月前
已完结
Analysis of main aroma components of Zherong white tea and establishment of machine learning model for sensory evaluation
1个月前
已完结
Characterization of the Key Aroma Compounds in Heat-Processed Licorice (Succus Liquiritiae) by Means of Molecular Sensory Science
3个月前
已完结
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