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16 积分 2024-12-16 加入
Integrated volatile profiling and metabolomics reveal changes in volatile compounds during low‐temperature smoking of sea bass ( Lateolabrax maculatus )
5天前
已完结
Machine‐learning‐assisted screening of key flavor compounds in pumpkins
5天前
已完结
Comparative analysis of non-volatile flavor compounds in salt-sugar co-cured grass carp fillets utilizing various frying techniques
6天前
已完结
Revealing the flavor deterioration and key off-odor compounds in garlic paste during processing and storage: A complementary approach with GC-MS, GC-IMS, and GC-O-MS
10天前
已完结
Density functional theory studies on the oleic acid thermal oxidation into volatile compounds
19天前
已完结
Revealing the key flavor components of Pixian Doubanjiang by molecular sensory science and flavor omics approaches and the interactions among flavor substances by quantum chemistry calculation
27天前
已完结
ReaxFF reactive molecular dynamic and density functional theory study on the co-pyrolysis mechanism of waste 1,1,1,2-tetrafluoroethane and waste plastics to produce high value-added chemicals and fuels
27天前
已完结
Formation of 5-methyl-2-furanmethanol which is a caramel flavor compound in the glutamic acid-glucose Maillard reaction: A ReaxFF-DFT study
1个月前
已完结
Insights into the mechanism of flavor compound changes in strong flavor baijiu during storage by using the density functional theory and molecular dynamics simulation
1个月前
已完结
ReaxFF reactive molecular dynamic simulation and density functional theory calculation of pyrolysis mechanism and electronic characteristic of lignin with the addition of plastics
1个月前
已完结
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