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360 积分 2025-01-11 加入
The vulnerability of human sensory evaluation and the promising senses instrumentation
5天前
已完结
Odor and taste characteristics, transduction mechanism, and perceptual interaction in fermented foods: a review
5天前
已完结
Application progress of intelligent flavor sensing system in the production process of fermented foods based on the flavor properties
5天前
已完结
A hybrid mechanistic-LSTM soft sensor for improving predictive accuracy in ethanol fermentation from sugarcane hydrolysates
5天前
已完结
Revealing the Secret of Umami Taste of Peptides Derived from Fermented Broad Bean Paste
5天前
已完结
Flavor–food ingredient interactions in fortified or reformulated novel food: Binding behaviors, manipulation strategies, sensory impacts, and future trends in delicious and healthy food design
5天前
已完结
TastePeptides-EEG: An Ensemble Model for Umami Taste Evaluation Based on Electroencephalogram and Machine Learning
8天前
已完结
A principal odor map unifies diverse tasks in olfactory perception
8天前
已完结
A mechanistical mathematical model to predict lactose hydrolysis by β-galactosidase in a permeabilized cell mass of Kluyveromyces lactis: validity and sensitivity analysis
8天前
已完结
A hybrid mechanistic-LSTM soft sensor for improving predictive accuracy in ethanol fermentation from sugarcane hydrolysates
8天前
已完结
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