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328 积分 2025-09-22 加入
An advance in novel intelligent sensory technologies: From an implicit-tracking perspective of food perception
7小时前
待确认
Encapsulation of (-)-epigallocatechin gallate (EGCG) within phospholipid-based nanovesicles using W/O emulsion-transfer methods: Masking bitterness and delaying release of EGCG
16天前
已完结
Mechanisms of sweetness enhancement by sweet aroma compounds in black tea: More than just cross-modal interactions
1个月前
已完结
Elucidating the chemical and perceptual basis of lychee-like aroma in grapes through multi-omics and molecular sensory analyses
1个月前
已完结
Docking analysis of phenolic acid and flavonoids with selected TAS2R receptors and in vitro experiment
2个月前
已完结
解码二元反应模型产物（新型槲皮素-葡萄糖加合物）：从鉴定到苦味掩蔽机制
2个月前
已关闭
Rapid directed evolution guided by protein language models and epistatic interactions
3个月前
已完结
Glucosylated Steviol Glycosides Improve Sensory Acceptance of Alcoholic Beverages by Suppressing Bitterness
3个月前
已完结
Evaluation of the Perceptual Interaction Among Sulfur Compounds in Durian by Feller’s Additive Model and Odor Activity Value
3个月前
已完结
Characterization of aroma compounds and effects of amino acids on the release of esters in Laimao baijiu
3个月前
已完结
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