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582 积分 2024-10-19 加入
Exploring the relationships between perceived umami intensity, umami components and electronic tongue responses in food matrices
7天前
已完结
Changes of taste and characteristic flavor of vinasse fish during different distiller's grains time
7天前
已完结
Characterization of specific volatile components in braised pork with different tastes by SPME-GC/MS and electronic nose
7天前
已完结
Different analysis of flavors among soft-boiled chicken: Based on GC-IMS and PLS-DA
7天前
已完结
Investigation of volatile flavor compounds and characterization of aroma-active compounds of water-boiled salted duck using GC–MS–O, GC–IMS, and E-nose
13天前
已完结
1H NMR-based metabolic characterization of Chinese Wuding chicken meat
2个月前
已完结
Effect of natural spices on precursor substances and volatile flavor compounds of boiled Wuding chicken during processing
2个月前
已完结
Gas chromatography–trapped ion mobility mass spectrometry: A highly specific and ultra-sensitive platform for quantifying sub-ppt levels of dioxins and PCBs in food
2个月前
已完结
Formation of aroma compounds from ribose and cysteine during the Maillard reaction
2个月前
已完结
Decay control in the postharvest system: Role of microbial and plant volatile organic compounds
2个月前
已关闭
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