Lv3
290 积分 2022-09-12 加入
TastePeptides-EEG: An Ensemble Model for Umami Taste Evaluation Based on Electroencephalogram and Machine Learning
13天前
已完结
Characterization of flavor profile of beef jerky from different regions of China using gas chromatography–mass spectrometry, electronic tongue, and electronic nose
22天前
已完结
Unraveling the Cytological and Neurological Mechanisms of Enhanced Sweetness Perception Induced by Aroma Compounds in Baijiu Using the Taste Cell Model and Electroencephalography Technology
1个月前
已完结
Visualization of differential aroma profiles of Beijing and Nanjing roast duck by sensomics methodology
2个月前
已完结
Key odourants in legumes and legume-based foods: evidence from gas chromatography–olfactometry (GC–O) studies
2个月前
已完结
Identification of biomarkers for organic milk authenticity using combined untargeted and targeted metabolomics
2个月前
已关闭
Flavoromics and lipidomics analysis of volatile compound formation in different aquatic lipids under thermal oxidation
2个月前
已关闭
Adsorption characteristics and mechanism of novel ink melanin composite modified chitosan for Cd(II) in water
2个月前
已完结
Smelling saltiness: Retronasal aroma compounds contributing to saltiness perception in Nanjing water-boiled salted duck
4个月前
已关闭
Combined effects of lipase and Lactiplantibacillus plantarum1‐24‐LJ on physicochemical property, microbial succession and volatile compounds formation in fermented fish product
11个月前
已完结
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