The rapid advancement of artificial intelligence (AI) is profoundly transforming the theoretical framework and technological paradigm of food detection. The study focuses on elucidating the underlying mechanisms of machine learning (ML)- and deep lea...
Flavor serves as a key quality indicator in tomato puree (TP) processing; however, conventional methods often fall short in providing rapid and accurate assessments. To address this limitation, this study integrated flavoromics with machine learning ...
In the search to improve the sustainability of the food supply chain, the market for plant-based cheese analogs is growing. However, sensory defects, particularly related to flavor, remain a challenge. Here we developed a hybrid plant-dairy cheese th...
Journal of pharmaceutical and biomedical analysis
Oct 22, 2025
Sinapis Semen, as a traditional Chinese medicine, has an unclear relationship between its stir-frying degrees and sensory characteristics. Therefore, it is essential to develop a multi-index evaluation method to classify the processing degree of Sina...
The health risks associated with excessive sodium intake have prompted an exploration of natural salt substitutes. This study was oriented to explore the salty peptides from enzymatic and fermented products of wheat gluten (WG) with different degrees...
This research employed integrated machine learning and bioinformatics approaches to identify umami-enhancing peptides from Flammulina filiformis, elucidate their mechanisms of umami augmentation, and validate their efficacy through sensory evaluation...
This study presents a novel multi-sensor fusion strategy for discriminating wines made from eight different raw materials using identical brewing processes. Aroma and taste signals were collected using a broad-spectrum electronic nose and noble metal...
The identification of bitter peptides is crucial in various domains, including food science, drug discovery, and biochemical research. These peptides not only contribute to the undesirable taste of hydrolyzed proteins but also play key roles in physi...
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...
In food field, both identification of umami peptides and their sensory evaluation are limited by low efficiency of traditional methods and subjectivity of human-based assessments. To overcome these issues, Umami-Transformer was developed by integrati...
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