Lv3
350 积分 2022-06-17 加入
Volatile composition changes in lemon during fruit maturation by HS-SPME-GC-MS
4小时前
已完结
Influence of Microwaves Treatment of Rapeseed on Phenolic Compounds and Canolol Content
8天前
已完结
Roasting pretreatment of walnut (Juglans regia L.) kernels: improvement of the oil flavor profile and correlation with the chemical composition
1个月前
已完结
Integration of Volatilomics and Metabolomics Unveils Key Flavor-Related Biological Pathways in Different Carambola Cultivars
3个月前
已完结
Food polyphenols and Maillard reaction: regulation effect and chemical mechanism
3个月前
已完结
Differences of Typical Wuyi Rock Tea in Taste and Nonvolatiles Profile Revealed by Multisensory Analysis and LC–MS-Based Metabolomics
3个月前
已完结
New Insights into the Umami and Sweet Taste of Oolong Tea: Formation of Enhancer N-(1-carboxyethyl)-6-(hydroxymethyl) pyridinium-3-ol (Alapyridaine) in Roasting Via Maillard Reaction
3个月前
已完结
Molecular Characterization of Cooking Processes: A Metabolomics Decoding of Vaporous Emissions for Food Markers and Thermal Reaction Indicators
4个月前
已完结
Effects of different preheat treatments on volatile compounds of camellia (Camellia oleifera Abel.) seed oil and formation mechanism of key aroma compounds
5个月前
已完结
Biophysical investigations using atomic force microscopy can elucidate the link between mouthfeel and flavour perception
5个月前
已完结
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