云南高校图书馆联盟文献共享服务平台- TASTE

TASTE: 作品数：438被引量：355H指数：7; 导出分析报告; 相关领域：文化科学轻工技术与工程更多>>; 相关作者：戴文静刘晓蕖范文来朱晓东崔国民更多>>; 相关机构：大连外国语学院浙江工商大学山西大学江苏大学更多>>; 相关期刊：更多>>; 相关基金：国家自然科学基金湖北省自然科学基金国家重点基础研究发展计划中国烟草总公司科技项目更多>>

A comprehensive framework for decoding salty taste information from electroencephalography signals:distinguishing brain reactions to saltiness of comparable intensity: 《Food Science and Human Wellness》2025年第4期1538-1545,共8页Jingjing Liu Yifei Xu Xingwang Lian Tianming Liu Haohao Ning Xi Jiang Shixin Yu Shikun Liu Lu Huang Xiaojun Sun Jiangyong Li Dongfu Xu; supported in part by the National Natural Science Foundation of China(31871882);National Key Research and Development Program of China(2021YFC2800403,YF-SHJD2101-3)。; The perception of salty taste is crucial for individuals to make healthy food choices.Yet,the brain electrophysiological signals underlying salty taste perception have been poorly described.In this study,electroenceph...; 关键词：Saltiness Salty perception ELECTROENCEPHALOGRAPHY Stimulus paradigm

Brewed With Taste: 《ChinAfrica》2025年第5期26-27,共2页MA LI; Nujiang’s coffee industry expands in a booming domestic market.It takes about 20 minutes to drive from Liuku Town in Nujiang Lisu Autonomous Prefecture,Yunnan Province,to the Nujiang Green Spice Industrial Park on a ...; 关键词：brewed coffee industry Gaoligong Mountains nujiang green spice industrial park domestic market driving time nujiang river specialty coffee

鱼我所欲也 Another Smith餐厅: 《室内设计与装修》2025年第5期64-67,共4页无 Jinnawat Borihankijanan(摄影) 沙漏(编译); 曼谷室内设计公司Taste Space受邀完成了Another Smith餐厅的设计,这是泰国达府著名餐厅Kapor Pla Rim Moei的第二代延续项目。这个新餐厅的灵感源于业主家族的传承,特别是业主父母凭借招牌菜肴鱼肚打下的坚实基础和良好口碑。这不仅是...; 关键词：Another Smith餐厅 Taste Space

Discovery of taste-active metabolites in Lactobacillus plantarum-fermented chili sauce via web-based computational analysis: 《Food Science and Human Wellness》2025年第2期740-748,共9页Jiaqi Wang Sen Mei Chi Jin Muhammad Aamer Mehmood Qing Zhang Weili Li Tao Wu; the financial support from Sichuan Technology Development Program,China(2020YFN0056,2021ZHCG0051,2020YFN0094,2021YFN0048,2020YFN0151);the Natural Science Foundation of Sichuan Province(2022NSFSC0105);Pidu 100 Innovative Talents Program(2022)。; The utilization of Lactobacillus plantarum(LP)in chili sauce production is well-known for its capacity to enhance product quality and sensory attributes.However,there is still limited knowledge regarding the taste-act...; 关键词：Chili sauce Lactobacillus plantarum Feature-based molecular network Metabolomics TASTE

China in the Morning A Taste of Culture: 《China Pictorial》2025年第2期16-19,共4页Zheng Meichen; At nine in the morning,the sunlight gently falls on the land,draping a golden veil across cultural relics.Museums across China begin to open and the relics also wake from quiet nights:The abstract cloud and.lightning ...; 关键词：LIGHTNING unchanged MORNING

A Taste of Tradition: 《Beijing Review》2025年第3期42-43,共2页Kang Caiqi; Michael’s German Bakery in Beijing is not big or flashy,nor is it located in a busy downtown area,but the authentic German bread baked there attracts customers from all over the city.The bakery’s German roots come f...; 关键词：ROOTS HESSE authentic

NEO-CHINESE STYLE SHINES ON INTERNATIONAL CATWALKS: 《Women of China》2024年第12期52-55,共4页Lin Zihan 无; Chinese fashion designer Wang Tao,commonly referred to as Taoray Wang,unveiled her collection of neo-Chinese clothing during the 2025 Spring/Summer New York Fashion Week(NYFW)in September 2024.Wang’s collection,inspi...; 关键词：FASHION COLLECTION TASTE

A Journey Through Taste: 《China Pictorial》2024年第12期62-63,共2页Maitri Sharma; In an increasingly interconnected world,culinary experiences have become a powerful bridge between cultures.Maria Esther Chia Canchis,a Peruvian entrepreneur with a passion for both food and culture,has taken this bri...; 关键词：HAS DIS SHE

Evaluation and salivary biochemistry associations of sour-salty taste interaction: 《Journal of Future Foods》2024年第4期376-382,共7页Hongnan Jiang Ye Chen Jianshe Chen Louise Dye Xinmiao Wang; supported by Project Xinrui of Zhejiang Gongshang University (XRK22004);Zhejiang Provincial Natural Science Foundation of China (Y23C200020)。; Taste interaction is a well-known phenomenon in sensory stodies,but how to quantify the magnitode of the effect of one tastant on other taste attribute(s)is still largely unsolved,let alone further explorations from a...; 关键词：Taste interaction evaluation Sensory analysis Salty taste perception Salivay biochemical components

Metabolic Characteristics of Taste Differences of Sweet Potato Leaves Grown in Soil and Hydroponic Cultures by Using Non-Targeted Metabolomics: 《Phyton-International Journal of Experimental Botany》2024年第12期3401-3410,共10页Zhaomiao Lin Guoliang Li Hong Zhang Rongchang Ji Yongqing Xu Guochun Xu Huawei Li Zhonghua Liu Wenbin Luo Yongxiang Qiu Sixin Qiu Hao Tang; funded by the Natural Science Foundation of China(32101841);the Natural Science Foundation of Fujian Province of China(2021J01493);China Agriculture Research System of MOF and MARA(CARS-10-B14);the Fujian Provincial Public Research Institute of Fundamental Research(2017R1026-5);the Fujian Academy of Agricultural Sciences Research Project(AGP2018-12,GJYS202201).; Sweet potato leaves are consumed globally for their nutritional and functional properties,with their taste characteristics significantly influencing their market value and consumer acceptance.However,the metabolic fac...; 关键词：Sweet potato LEAVES taste quality METABOLOMIC soil and hydroponic cultures

TASTE