Lv21
120 积分 2024-09-23 加入
Demystifying food flavor: Flavor data interpretation through machine learning
3小时前
待确认
Sensomics combined with Chemometrics approaches of enzymatically hydrolyzed animal by-product proteins using biomimetic sensory-based machine perception techniques and gas chromatography-Olfactometry-mass spectrometry (GC-O-MS)
4小时前
已完结
Enhancing beef tallow flavor through enzymatic hydrolysis: Unveiling key aroma precursors and volatile compounds using machine learning
4小时前
已完结
Mastering the art of taming: Reducing bitterness in fish by-products derived peptides
5天前
已完结
Food-derived umami peptides: bioactive ingredients for enhancing flavor
5天前
已完结
Enhanced stability and rheological properties of Myofibrillar proteins emulsions conferred by oat β-glucan: Insights into structural and interfacial interactions
1个月前
已完结
Fish Oil-Based Bigels with Outstanding Sensory and Antioxidant Properties: Application in Low-Fat Mayonnaise
1个月前
已完结
Efficiency improvements on ninhydrin method for amino acid quantification
1个月前
已完结
Changes in free amino acids and biogenic amines of Egyptian salted-fermented fish (Feseekh) during ripening and storage
1个月前
已完结
Development of anti-PEG IgG/IgM/IgE ELISA assays for profiling anti-PEG immunoglobulin response in PEG-sensitized individuals and patients with alpha-gal allergy
3个月前
已完结
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