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44 积分 2025-11-11 加入
Investigating the flavor contributions of sulfur compounds in soy sauce flavor Baijiu using flavoromics and machine learning
11天前
已完结
Characterization of the Docking Mechanism of Fruity Aroma Compounds on Olfactory Receptors Using Molecular Docking Simulation and Statistical Physics Modeling
22天前
已完结
Bound and Free 3-Sulfanylhexan-1-ol in Beer: Transfer and Release Rates from Kettle, Late, and Dry Hopping
22天前
已完结
Unraveling the fruity aroma in soy sauce aroma Baijiu by pinpointing key aroma compounds and evaluating their sensory impact
29天前
已完结
Analysis and regulation of baijiu aroma-active compounds: integrating metabolomics, sensory genomics, and artificial intelligence
1个月前
已完结
Identification of novel umami peptides in fermented milk and elucidation of their umami mechanism via molecular docking and molecular dynamics simulations
1个月前
已完结
Ratio limitation of burnt-bitter-aroma compounds in strong-aroma Baijiu
1个月前
已完结
Characterization of Key Aging Aroma Compounds in Aged Jiangxiangxing Baijiu and Their Formation Influencing Factors during the Storge Process
1个月前
已完结
Analysis, occurrence, and potential sensory significance of tropical fruit aroma thiols, 3-mercaptohexanol and 4-methyl-4-mercapto-2-pentanone, in Chinese Baijiu
1个月前
已完结
Spotlight on release mechanisms of volatile thiols in beverages
3个月前
已完结
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