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130 积分 2026-06-08 加入
Interactions of food proteins with sulfur-containing flavor compounds: Molecular mechanism, processing effect and aroma release
8天前
已完结
Exploring creaminess perception in ice cream products using a combined static and dynamic sensory approach
9天前
已完结
Deciphering structure-aroma relationships in jujube: Influence of pectin fine structure on key aroma compounds
13天前
已完结
A systematic analysis of the sensory qualities of Asparagus cochinchinensis (lour.) Merr. From the four major production areas in China: Sensory characteristics, key flavor substances, and molecular mechanisms of flavor formation
13天前
已完结
Lactic acid bacteria and staphylococci improve swallowability of fermented meat pastes by modulating texture and flavor
13天前
已完结
Basic Chemistry and Process Conditions for Reaction Flavours with Particular Focus on Maillard‐Type Reactions
18天前
已完结
Aroma-driven salivary secretion modulates mouthfeel by restructuring the bolus in a matrix-dependent manner: evidence from dairy systems
21天前
已完结
Aroma-driven salivary secretion modulates mouthfeel by restructuring the bolus in a matrix-dependent manner: evidence from dairy systems
21天前
已关闭
Pleasantness shapes congruency effects in odor-induced taste enhancement
24天前
已完结
Research progress on the fermentation characterization of non- Saccharomyces yeasts in fruit wines: a review
1个月前
已完结
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