11 results on '"Shi, Yige"'
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2. Elucidating salt-reduction mechanisms of aroma-active compounds from yeast extracts through sensomics approaches and electroencephalography
3. Electronic tongue, proton-transfer-reaction mass spectrometry, spectral analysis, and molecular docking characterization for determining the effect of α-amylase on flavor perception
4. Research Progress on Perception and Regulation of Bitter Compounds in Foods
5. Decoding the Effect of Exercise on the Flavor Perception Changes During Consumption of Sport Drinks
6. Decoding the Effect of Running on Flavor Perception Changes during Consumption of Sports Drinks.
7. Decoding the Different Aroma-Active Compounds in Soy Sauce for Cold Dishes via a Multiple Sensory Evaluation and Instrumental Analysis
8. Characterization of the Key Aroma Compounds in Different Yeast Proteins by GC-MS/O, Sensory Evaluation, and E-Nose
9. Recent Progress in the Study of Taste Characteristics and the Nutrition and Health Properties of Organic Acids in Foods
10. Sol–gel preparation of spherical γ‐Al 2 O 3 with macro‐mesopores as an efficient adsorbent for acid fuchsin
11. Sol–gel preparation of spherical γ‐Al2O3 with macro‐mesopores as an efficient adsorbent for acid fuchsin.
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