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20 积分 2024-08-30 加入
Effects of different thawing methods on flavor compounds and sensory characteristics of raspberry
2小时前
已完结
Mulberry fruit powder enhanced the antioxidant capacity and gel properties of hammered minced beef: Oxidation degree, rheological, and structure
22天前
已完结
Novel infusions from underutilized exotic fruits: Sensory Analysis and Consumer Acceptance
24天前
已完结
Flavour profile, consumer acceptance and cooking methods of Portulacaria afra (spekboom) leaves
1个月前
已完结
Effects of different thermal methods and degrees on the flavor of channel catfish (Ictalurus punctatus) fillets: Fatty acids, volatile flavor and taste compounds
1个月前
已完结
Characterization of key lipids for binding and generating aroma compounds in roasted mutton by UPLC-ESI-MS/MS and Orbitrap Exploris GC
2个月前
已完结
Exploration of the flavor diversity of oolong teas: A comprehensive analysis using metabolomics, quantification techniques, and sensory evaluation
2个月前
已完结
Untargeted metabolomics analysis using UPLC-QTOF/MS and GC–MS to unravel changes in antioxidant activity and compounds of almonds before and after roasting
2个月前
已完结
Identification of key physicochemical properties and volatile flavor compounds for the sensory formation of roasted tilapia
2个月前
已完结
Characterization of the key differential aroma compounds in five dark teas from different geographical regions integrating GC–MS, ROAV and chemometrics approaches
2个月前
已完结
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