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170 积分 2023-11-07 加入
Asians’ Facial Responsiveness to Basic Tastes by Automated Facial Expression Analysis System
14小时前
已完结
An advance in novel intelligent sensory technologies: From an implicit‐tracking perspective of food perception
14小时前
已完结
Formation and conversion of flavour related compounds of thermal cooked Ruditapes philippinarum soup
1个月前
已完结
Bioinformatics approaches to discovering food-derived bioactive peptides: Reviews and perspectives
1个月前
已完结
Isolation and characterization of halophilic lactic acid bacteria acting as a starter culture for sauce fermentation of the red alga Nori (Porphyra yezoensis)
1个月前
已完结
The road ahead for functional foods: Promising opportunities amidst industry challenges
2个月前
已完结
Recent progress and prospects in production and identification of umami peptides from marine proteins
2个月前
已完结
Unlocking the Potential of the Umami Taste-Presenting Compounds: A Review of the Health Benefits, Metabolic Mechanisms and Intelligent Detection Strategies
3个月前
已完结
Fermentation of Pyropia spp. seaweed: a comprehensive review on processing conditions, biological activities and potential applications in the food industry
3个月前
已完结
Salt reduction strategies and enhanced saltiness perception mechanisms for prepared dishes: A review
3个月前
已完结
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