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Showing results (71-80 of 77) with videos related to

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Food Chemistry|August 19, 2025
Electroencephalography (EEG) design for flavor perception of Baijiu: An investigation into the influence of full-bodied mouthfeel on brain rhythmsPanpan Chen, Yubo Yang, Jinyuan Sun, et al.
Food Chemistry|December 4, 2025
Rapid analysis of chinese blanched chicken (Mahuang, Tuer, and Huangyou) based on volatile compounds and machine learningWei Xuan Chen, Yong Jing Bie, Yuan Xu, et al.
Food Chemistry|June 22, 2026
Synergistic effects of L-theanine on umami perception: A multimodal investigation integrating sensory evaluation, molecular docking and neurophysiological responsesYashu Yu, Siting Ye, Zipeng Wang, et al.
Food Chemistry: X|November 10, 2025
Multi-omics analysis of flavor and quality modulation in dry-fermented sausages with textured pea proteinYing Li, Jian Zhang, Xin Liu, et al.
Journal of Agricultural and Food Chemistry|July 23, 2025
Identification of Key Taste-Active Compounds in Oolong Teas (Dongding and Rougui) by Quantitative Measurements, Recombination Experiments, and Omission TestsYashu Yu, Ruoyan Liu, Haoli Wang, et al.
Critical Reviews in Food Science and Nutrition|November 16, 2004
A review of acrylamide: an industry perspective on research, analysis, formation, and controlDominique Taeymans, John Wood, Peter Ashby, et al.
Journal of AOAC International|March 12, 2005
Acrylamide: update on selected research activities conducted by the European food and drink industryDominique Taeymans, Anders Andersson, Peter Ashby, et al.
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Showing results (71-80 of 77) with videos related to

Sort By:
Pageof 8
You have reached the last page of results.This site can display upto 77 results.
Food Chemistry|August 19, 2025
Electroencephalography (EEG) design for flavor perception of Baijiu: An investigation into the influence of full-bodied mouthfeel on brain rhythmsPanpan Chen, Yubo Yang, Jinyuan Sun, et al.
Food Chemistry|December 4, 2025
Rapid analysis of chinese blanched chicken (Mahuang, Tuer, and Huangyou) based on volatile compounds and machine learningWei Xuan Chen, Yong Jing Bie, Yuan Xu, et al.
Food Chemistry|June 22, 2026
Synergistic effects of L-theanine on umami perception: A multimodal investigation integrating sensory evaluation, molecular docking and neurophysiological responsesYashu Yu, Siting Ye, Zipeng Wang, et al.
Food Chemistry: X|November 10, 2025
Multi-omics analysis of flavor and quality modulation in dry-fermented sausages with textured pea proteinYing Li, Jian Zhang, Xin Liu, et al.
Journal of Agricultural and Food Chemistry|July 23, 2025
Identification of Key Taste-Active Compounds in Oolong Teas (Dongding and Rougui) by Quantitative Measurements, Recombination Experiments, and Omission TestsYashu Yu, Ruoyan Liu, Haoli Wang, et al.
Critical Reviews in Food Science and Nutrition|November 16, 2004
A review of acrylamide: an industry perspective on research, analysis, formation, and controlDominique Taeymans, John Wood, Peter Ashby, et al.
Journal of AOAC International|March 12, 2005
Acrylamide: update on selected research activities conducted by the European food and drink industryDominique Taeymans, Anders Andersson, Peter Ashby, et al.
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