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192 积分 2023-12-12 加入
Gluten free crackers from germinated and fermented cowpea pulses flours: Their thermal, physicochemical and consumer sensory evaluation
3天前
已完结
Flavoromics, sensory evaluation, metagenomics and untargeted metabolomics analysis of fermented tofu sheets from different regions of China
3天前
已完结
Effects of different leaf colors on the quality of hawk black tea: sensory evaluation and metabolomics
3天前
已完结
Uncovering the chemical drivers of Sichuan pepper aroma preferences based on integrated sensory evaluation, GC–MS, and multivariate analysis
3天前
已完结
Integration of human sensory evaluation, intelligent E-tongue/E-nose systems, microbiomics, and metabolomics to comprehensively analyze flavor characteristics and dietary improvement mechanisms of processed Buddha's hand fruit
3天前
已完结
Sensory evaluation of plant-based burgers using green banana biomass, chickpea and teff: An approach with vegetarian and non-vegetarian assessors
3天前
已完结
Novel umami peptides from Grass Carp marinated with Red Yeast Rice Flour and their taste presentation mechanisms characterized by in silico approach and sensory evaluation
3天前
已完结
Microbiota Interactions as Critical Determinants of Flavor Development in Fermented Foods
8天前
已完结
The effect of hydrothermal treatment on the physico-chemical properties of wheat bran and the rheological characteristics of the resulting dough
1个月前
已完结
Effect of fermentation process, wheat bran size and replacement level on some characteristics of wheat bran, dough, and high-fiber Tafton bread
1个月前
已完结
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