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30 积分 2022-11-23 加入
Evaluating sensory impacts of sustained Plant-Based Diets: Altered sensitivity and hedonic responses to Meat-Related odours in Sri Lankan young adults
2个月前
已完结
The difference of sensory qualities of apple fruit among eight cultivated varieties
1年前
已完结
Clustering Monovarietal Extra Virgin Olive Oil According to Sensory Profile, Volatile Compounds, and k ‐Mean Algorithm
1年前
已完结
Beyond principal component analysis (PCA) of product means: Toward a psychometric view on sensory profiling data
1年前
已完结
Qualitative and quantitative aroma analysis of spray‐dried ginger powder by DI‐SBSE‐GC‐MS‐O combined with sensory evaluation
1年前
已完结
Characterization of Traditional Chinese Sesame Oil by Using Headspace Solid-Phase Microextraction/Gas Chromatography–Mass Spectrometry, Electronic Nose, Sensory Evaluation, and RapidOxy
1年前
已完结
Aromatic Characteristics of Passion Fruit Wines Measured by E-Nose, GC-Quadrupole MS, GC-Orbitrap-MS and Sensory Evaluation
1年前
已完结
Effect of two types of thermal processing methods on the aroma and taste profiles of three commercial plant-based beef analogues and beef by GC-MS, E-nose, E-tongue, and sensory evaluation
1年前
已完结
Examining the interplay between artificial intelligence and the agri-food industry
2年前
已完结
A review on role of artificial intelligence in food processing and manufacturing industry
2年前
已完结
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