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234 积分 2023-06-25 加入
A Butter Aroma Recombinate Activates Human Class-I Odorant Receptors
5天前
已完结
Relationship between flavor dilution values and odor unit values in hydroalcoholic solutions: role of volatility and a practical rule for its estimation
7天前
已完结
Natural Sweeteners and Sweetness-Enhancing Compounds Identified in Citrus Using an Efficient Metabolomics-Based Screening Strategy
1个月前
已完结
Deciphering the Aroma-Driven Mechanism of Sweet Flavor in Keemun Black Tea
2个月前
已完结
Synergistic Effect of Specific Volatile Sulfur Compounds in Durians with Sucrose: Mechanistic Insights from Sensory and Sweet Taste Receptor Binding Molecular Dynamics
3个月前
已完结
From Molecule Identification to Sensory Prediction: Approaches, Applications, and Perspectives of Sensomics and Flavoromics in Volatile Flavor Compound Research
3个月前
已完结
Comprehensive Study of the Evolution of Gas−Liquid Partitioning of Aroma Compounds during Wine Alcoholic Fermentation
3个月前
已完结
Occurrence, Sensory Impact, Formation, and Fate of Damascenone in Grapes, Wines, and Other Foods and Beverages
3个月前
已完结
Modification of a Standardized System of Wine Aroma Terminology
3个月前
已完结
Toward an Intelligent Oenological System (IOS): From Automated Sensing to Active Control in Winemaking
3个月前
已关闭
Interactions between raw dark tea chemistry and dominant fungi shape Hei brick tea quality
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