Lv51
1386 积分 2025-10-17 加入
Lipid profile, texture and sensory properties of Algerian traditional Bouhezza cheese made using raw goat’s milk
2小时前
待确认
Enhancement of Apostichopus japonicus peptide flavor through bacterial and enzyme co-fermentation (BECF) and the identification of novel antioxidant peptides in the fermented product
3天前
已完结
Flavoromics integrated with machine learning to elucidate key aroma compounds in aroma-directed chili peppers and predict sensory quality
4天前
已完结
Machine learning-enhanced flavoromics: Identifying key aroma compounds and predicting sensory quality in sauce-flavor baijiu
4天前
已完结
Revealing the impact of organic selenium-enriched Lactiplantibacillus plantarum NML21 on yogurt quality through volatile flavor compounds and untargeted metabolomics
4天前
已完结
Integrative pathway-based metabolomics and statistical correlation unravel key flavor formation in pecans
5天前
已完结
Comparative analysis of flavoromic and metabolomic profiling differences between red, firm and non-exudative (RFN) and pale, soft and exudative (PSE) pork
7天前
已完结
Process optimization and flavor characteristics of cream cheese fermented with avocado co-cultures
10天前
已完结
Microbial biosynthesis of fruit-like aroma compounds: Strategies and challenges toward sustainable food flavor production
10天前
已完结
Structural characterization of polysaccharides from lactobacillus helveticus MB2–1 fermented milk and their interaction mechanisms with casein in modulating gel stability
12天前
已完结
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