Lv42
448 积分 2024-10-19 加入
Comparison and discrimination of the terpenoids in 48 species of huajiao according to variety and geographical origin by E-nose coupled with HS-SPME-GC-MS
7天前
已完结
Could the aroma of spices produce a cross-modal enhancement of food saltiness and contribute to reducing salt intake?
11天前
已完结
Identification of Salt-Enhancing Compounds in Cumin
11天前
已完结
The modulatory effects of shiitake mushrooms on the quality and flavor profiles of steamed low-salt chicken meatballs
11天前
已完结
Chili-mediated aroma-taste interactions improve saltiness and umami perception in reduced-salt beef sauce
11天前
已完结
Cross-modal effect of capsaicin and pepper oleoresin on the enhancement of saltiness perception in a NaCl model solution
14天前
已完结
More spice, less salt: How capsaicin affects liking for and perceived saltiness of foods in people with smell loss
15天前
已完结
Comparative study on volatile compounds and taste components of various citrus cultivars using electronic sensors, GC–MS, and GC-olfactometry
15天前
已完结
Recent advances in investigating odor-taste interactions: Psychophysics, neuroscience, and microfluidic techniques
15天前
已完结
Ortho- and Retronasal stimulations with specific food odours: Hedonic and familiarity ratings are related to chemosensory pleasure scale (CPS) scores
15天前
已完结
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