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10 积分 2023-12-12 加入
Identification and quantification of Alkyloxazoles in roasted tea infusion (Camellia sinensis): Their thresholds, sensory impact, and related amino acids
1天前
待确认
Analysis of flavor metabolism characteristics of quinoa (Chenopodium quinoa Willd.) sprout plant beverage by GC-IMS combined with intelligent sensory technology
7天前
已完结
Comparative evaluation of flavor-related chemical compounds of 'Feizixiao' litchi from various regions using E-tongue, E-nose, and HS-SPME-GC-MS
7天前
已完结
Recent advances in analytical approaches for aroma interaction of fermented foods: A review
7天前
已完结
Quality deterioration mechanism of freeze‐thawed sweet potato oat dough: In terms of ice crystals and protein changes
21天前
已完结
Anti‐Inflammatory Effects of Lactiplantibacillus plantarum NCHU–FC1 Strain Co‐Fermented Cucumbers in Association with Increased Polyphenols and Exopolysaccharides
21天前
已完结
Mechanistic Insights Into the Inhibitory Effects of Arabinoxylan and (1,3)(1,4)‐β‐Glucan on Starch Digestive Enzymes
21天前
已完结
Fungal fermentation improves the nutritional quality, flavor characteristic and physicochemical property of highland barley bran
24天前
已完结
The effects of different drying methods on the flavor profile of wheat germ using E-nose and GC-IMS
24天前
已完结
Effect of airflow impact milling on the physicochemical properties, microstructure, and flavor of defatted rice bran
24天前
已完结
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