Lv11
30 积分 2024-09-18 加入
Characterization of lamb shashliks with different roasting methods by intelligent sensory technologies and GC–MS to simulate human muti-sensation: Based on multimodal deep learning
1小时前
待确认
Contribution analysis of sensory cues to oil/fat perception
1天前
已完结
Impact of cooking methods on the quality, sensory and flavor compounds of Sichuan pepper oleoresin
2天前
已完结
Exploring the synergistic benefits of insoluble dietary fiber and bound phenolics: Unveiling the role of bound phenolics in enhancing bioactivities of insoluble dietary fiber
1个月前
已完结
Elucidation of the interaction effect between dietary fiber and bound polyphenol components on the anti-hyperglycemic activity of tea residue dietary fiber
1个月前
已完结
Understanding mechanisms behind the oily mouthcoating perception of pure vegetable oils using tribology
1个月前
已完结
In vitro stability study of saliva emulsions: The impact of time, calcium ion and pH
1个月前
已完结
Effects of the degree of oral processing on the properties of saliva-participating emulsions: using stewed pork with brown sauce as the model
1个月前
已完结
Exploring the relationships between oral sensory physiology and oral processing with mid infrared spectra of saliva
1个月前
已完结
Variability of oral/taste sensitivity to fat: An investigation of attribution from detection threshold methods with repeated measurements
2个月前
已完结
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