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140 积分 2025-10-31 加入
Decoding food perception: A comprehensive review of EEG-based sensory recognition from signal features and decoding algorithms to multisensory applications and future perspectives
1个月前
已完结
Understanding consumer physiological and emotional responses to food products using electroencephalography (EEG)
1个月前
已完结
Chemical Composition of Commercial Cow’s Milk
1个月前
已完结
Milk Metabotyping Identifies Metabolite Alterations in the Whole Raw Milk of Dairy Cows with Lameness
1个月前
已完结
Study of volatile compounds profiles in milk matrices using Enterococcus faecalis EstA and Rhizomucor miehei lipase
2个月前
已完结
Volatile organic compound profiles of yoghurt produced from cow's milk with different somatic cell counts
2个月前
已完结
Flavor deterioration and shelf‐life extension of millet–highland barley composite milk: sensory, microbial, and volatile profiling
2个月前
已完结
Characterization of Six Lactones in Cheddar Cheese and Their Sensory Interactions Studied by Odor Activity Values and Feller’s Additive Model
3个月前
已完结
Characterization of Key Odor-Active Off-Flavor Compounds in Aged Pasteurized Yogurt by Sensory-Directed Flavor Analysis
3个月前
已完结
Characterization of Natural Flavor Compounds of Five Commercial Anhydrous Milk Fats via GC-TOF-MS, Aroma Recombination, and Omission Models
3个月前
已完结
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