Lv5
1568 积分 2024-09-04 加入
A cooperative combination of non-targeted metabolomics and electronic tongue evaluation reveals the dynamic changes in metabolites and sensory quality of radish during pickling
27天前
已完结
Odorants Generated by Thermally Induced Degradation of Phospholipids
2个月前
已完结
Use of egg yolk phospholipids to generate chicken meat odorants
2个月前
已完结
Cardamom — production, technology, chemistry, and quality
3个月前
已完结
Characterization of the Key Aroma Constituents in Fried Tilapia through the Sensorics Concept
4个月前
已完结
Identification of key aroma‐active compounds in sesame oil from microwaved seeds using E‐nose and HS‐SPME‐GC×GC‐TOF/MS
4个月前
已完结
Origin of carbons in sulfur-containing aroma compounds from the Maillard reaction of xylose, cysteine and thiamine
5个月前
已完结
Synthesis of Umami-, Salty-, and Kokumi-Enhancing γ-Glutamyl Peptides from Soy Protein Isolate Hydrolysate and Their Taste Mechanism via In Silico Study
5个月前
已完结
Comparative analysis of kokumi effects in Ile-Leu, Ile-Ile, Leu-Leu, and Leu-Ile: Sensory, simulation, and structural insights
5个月前
已完结
Effect of molecular weight distribution of sesame meal hydrolysates on the flavor profile of cysteine Maillard reaction products
5个月前
已完结
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