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http://dx.doi.org/10.3399/bjgp25X741225 | DOI Listing |
Foods
July 2025
SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116
Flavor, as one of the primary factors that attracts consumers, has always been a crucial indicator for evaluating the quality of food. From processing to final consumption, the conditions that affect consumers' perception of the aroma of aquatic products can be divided into three stages: aroma formation, release, and signal transmission. Currently, there are few reviews on the formation, release, and perception of aroma in aquatic products, which has affected the product development of aquatic products.
View Article and Find Full Text PDFNeural Netw
November 2025
College of Computing and Data Science, Nanyang Technological University, 50 Nanyang Ave, Singapore, 639798, Singapore. Electronic address:
The human olfactory system's temporal dynamics are crucial for sensory perception. By learning the temporal dynamics of EEG and utilizing breathing signals, we aim to better understand the neural features of olfactory perception from EEG. To decode the olfactory response effectively, we introduce a new method: the Token Alignment and Cross-Attention Fusion network (TACAF), a multimodal deep learning framework that enhances olfactory EEG decoding using wavelet features for time window selection and spectral analysis for data representation.
View Article and Find Full Text PDFFood Chem
November 2025
College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China. Electronic address:
Roasting imparts walnuts with an increased amount of hedonic aromas. Consequently, this study comprehensively analyzed aroma characteristics of in-shell walnut kernels during roasting at different conditions using quantitative descriptive analysis, Electronic-nose, HS-SPME-GC-MS, and HS-GC-IMS. The results indicated that roasting at 140 °C for 60 min was optimal for enhancing aromatic compound release.
View Article and Find Full Text PDFFood Chem
October 2025
School of Mechanical Engineering, Sichuan University of Science and Engineering, Yibin 644000, China.
Baijiu adulteration practices, driven by profit motives, seriously endanger consumer health and disrupt the market. This study combined hyperspectral imaging with deep learning for adulteration detection. In the classification of authentic and adulterated samples, PSO-SVM achieved 97.
View Article and Find Full Text PDFMeat Sci
October 2025
PEGASE, INRAE, Institut Agro, 35590 Saint-Gilles, France. Electronic address:
This study aimed to evaluate two feeding strategies on pork quality in organic farming using 77 non-castrated male pigs (Piétrain × Large White) reared in two batches, each including two groups. Male littermates were allocated to either a Control group (C, n = 37), fed following the organic specifications, or to a group receiving an organic test feed mainly based on French raw materials and containing more fibre and omega-3 fatty acids (Bio+, n = 40). Within batch, each group was reared in one pen from the same building on deep straw bedding with free outdoor access, with ad libitum feeding from around 33 kg until slaughter at around 128 kg of live weight.
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