Detalhe da pesquisa
1.
The relationship between alkylamide compound content and pungency intensity of Zanthoxylum bungeanum based on sensory evaluation and ultra-performance liquid chromatography-mass spectrometry/ mass spectrometry (UPLC-MS/MS) analysis.
J Sci Food Agric
; 99(4): 1475-1483, 2019 Mar 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-30120773
2.
The contribution of subliminal perceptions, dietary habits, and psychological traits to the perception of oral tingling and burning sensations.
Food Res Int
; 166: 112631, 2023 04.
Artigo
em Inglês
| MEDLINE | ID: mdl-36914308
3.
The influence of NaCl on the dynamic perception of the pungency sensation elicited by Sichuan pepper oleoresins.
Food Res Int
; 149: 110660, 2021 11.
Artigo
em Inglês
| MEDLINE | ID: mdl-34600662
4.
The enhancement of the perception of saltiness by Sichuan pepper oleoresin in a NaCl model solution.
Food Res Int
; 136: 109581, 2020 10.
Artigo
em Inglês
| MEDLINE | ID: mdl-32846612
5.
[Analysis of NIR characteristic wavelengths for apple flesh firmness based on GA and iPLS].
Guang Pu Xue Yu Guang Pu Fen Xi
; 29(10): 2760-4, 2009 Oct.
Artigo
em Zh
| MEDLINE | ID: mdl-20038055
6.
[Using GA-dOSC method to eliminate interference of peel with prediction of apple firmness based on near infrared diffuse reflection spectra].
Guang Pu Xue Yu Guang Pu Fen Xi
; 29(3): 665-70, 2009 Mar.
Artigo
em Zh
| MEDLINE | ID: mdl-19455795
7.
[Improving apple fruit quality predictions by effective correction of Vis-NIR laser diffuse reflecting images].
Guang Pu Xue Yu Guang Pu Fen Xi
; 28(6): 1273-7, 2008 Jun.
Artigo
em Zh
| MEDLINE | ID: mdl-18800703