Lv5
820 积分 2023-12-15 加入
Hedonic evaluation and check-all-that-apply (CATA) question for sensory characterisation of stewed vegetable Amaranthus
2个月前
已完结
Enrichment of the nutritional and flavor profiles of chicken soup using goji bud tea: Flavor analysis based on intelligent algorithms
2个月前
已完结
Production of Different Mushroom Protein Hydrolysates as Potential Flavourings in Chicken Soup Using Stem Bromelain Hydrolysis
2个月前
已完结
Simultaneous detection and visualization of lipid and protein oxidation in frozen-thawed chicken meat using hyperspectral imaging
2个月前
已关闭
Improvement effect of air frying on the textural properties of surimi crisps based on heat and mass transfer characteristics
2个月前
已关闭
Exploration into lipid oxidation and flavour characteristics of crayfish (Procambarus clarkia) after hot water blanching pretreatment and deep frying
2个月前
已关闭
Characterization of volatile flavor compounds of quinoa by HS-SPME-GC-MS, HS-GC-IMS, E-tongue, E-nose
2个月前
已完结
Comparative analysis of sensory properties, chemical composition, and antioxidant activity in aqueous extracts from medicinal and edible citrus resources: Electronic tongue, UPLC-Q-TOF-MS/MS, antioxidant capacity, and molecular docking
2个月前
已完结
Extraction, purification, and identification of total saponins from hazel mushroom and its application evaluation
2个月前
已完结
Food Oral Processing: Fundamentals of Eating and Sensory Perception
3个月前
已完结
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