The quality of strong-flavor Baijiu (SFB) is directly determined by key flavor compounds, which are influenced by microorganisms during fermentation. This study employed flavoromics and machine learning technologies to explore the relationship betwee...
International journal of food microbiology
Sep 12, 2025
This study compares least squares support vector machine (LSSVM) and artificial neural network (ANN) models, integrated with the NSGA-II algorithm, to optimize the fermentation of mung bean milk by Lactobacillus plantarum PC4. Given its superior pred...
In many mammals, including rodents, social interactions are often accompanied by active urination (micturition), which is considered a mechanism for spatial scent marking. Urine and fecal deposits contain a variety of chemosensory signals that convey...
Recognition of conspecific individuals in mammals is an important skill, thought to be mediated by a distributed array of neural networks, including those processing olfactory cues. Recent data from our groups have shown that social memory can be sup...
The flavor of base liquor is critical to the grading quality of Baijiu. This study focuses on the base liquor grades of five different strong-flavor Baijiu brands. Headspace Solid-phase Microextraction Gas Chromatography Time-of-flight Mass spectrome...
Noninvasive odor sensing is important in environmental monitoring and medical diagnosis. The two-dimensional material MXene is widely used due to its unique sensing properties but has limitations in specifically recognizing a certain gas. This study ...
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, E...
Wild edible plants are important yet undervalued vegetables, due to limited knowledge of their bioactive components and nutritional/functional potential. In this study, we used full-spectrum metabolomics and machine learning to analyze the aroma-rela...
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 adulte...
In , olfactory encoding in the mushroom body (MB) involves thousands of Kenyon cells (KCs) processing inputs from hundreds of projection neurons (PNs). Recent data challenge the notion of random PN-to-KC connectivity, revealing preferential connectio...
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