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184 积分 2025-04-22 加入
Impact of tannins on intraoral aroma release and retronasal perception, including detection thresholds and temporal perception by taste, in model wines
13天前
已完结
Effects of space electric field-assisted refrigerator thawing on the quality of frozen Antarctic krill
29天前
已完结
Microwave vacuum drying of pomegranate peel: Evaluation of specific energy consumption and quality attributes by response surface methodology and artificial neural network
30天前
已完结
Recent application of artificial neural network in microwave drying of foods: a mini‐review
30天前
已完结
Recognition performance of different artificial neural networks for distinguishing banana slices subjected to different combinations of pretreatment and microwave drying
30天前
已完结
Process optimization for drying of Shrimp ( Metapenaeus dobsoni ) under hot air‐assisted microwave drying technology using response surface methodology
30天前
已完结
The identification of three phospholipid species roles on the aroma formation of hot-air-dried shrimp (Litopenaeus vannamei) by gas chromatography–ion mobility spectrometry and gas chromatography- mass spectrometry
1个月前
已完结
The identification of three phospholipid species roles on the aroma formation of hot-air-dried shrimp (Litopenaeus vannamei) by gas chromatography–ion mobility spectrometry and gas chromatography- mass spectrometry
1个月前
已完结
Effects of hot air drying on muscle quality, volatile flavor compounds, and lipid profiles in sword prawn (Parapenaeopsis hardwickii) based on physicochemical, GC-IMS, and UHPLC-MS/MS-based lipidomics analysis
1个月前
已完结
Evaluation of aroma characteristics of Penaeus vannamei with different drying methods using HS-SPME-GC-MS, MMSE-GC-MS, and sensory evaluation
1个月前
已完结
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