Analysis of Changes in Taste Characteristics of Coffee at Different Primary Processing Methods Using E-Tongue, Untargeted Metabolomics and WGCNA. [PDF]
Liang Y +10 more
europepmc +1 more source
Metabolomics reveal taste quality differences of black teas and the impact of withering on quality formation. [PDF]
Yang J +7 more
europepmc +1 more source
Sensory Preference of Drinking Water Influenced by Subthreshold-Level Mineral Salt Mixtures. [PDF]
Li X +8 more
europepmc +1 more source
Beyond Sensory Properties: Molecular Interactions of Antioxidant Flavour-Active Polyphenols Across the Food-Oral-Gut Axis. [PDF]
Ferreira IM +5 more
europepmc +1 more source
Enhancement Effect of Lemon Flower on the Flavor Quality of White Tea and Its Formation Mechanism. [PDF]
Wang J +8 more
europepmc +1 more source
Red Wine Colloids: Advances in Characterization and Strategies for Colloidal Stability. [PDF]
Zanella S, Curioni A, Marangon M.
europepmc +1 more source
Investigating the influence of astringent compounds on oral lubrication and the protective role of proline-rich proteins. [PDF]
Ammam I +9 more
europepmc +1 more source
Decoding long-term aging of ripened Pu-erh tea: sensory equilibrium, metabolic pathways, and chemical markers. [PDF]
Zheng X +13 more
europepmc +1 more source

