FAPD: An Astringency Threshold and Astringency Type Prediction Database for Flavonoid Compounds Based on Machine Learning-Reference-Cited by-同舟云学术

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FAPD: An Astringency Threshold and Astringency Type Prediction Database for Flavonoid Compounds Based on Machine Learning

Published:2023-02-24 Issue:9 Volume:71 Page:4172-4183
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Guo Tianyang¹^ORCID,Pan Fei¹²,Cui Zhiyong³,Yang Zichen¹,Chen Qiong¹,Zhao Lei¹^ORCID,Song Huanlu¹^ORCID

Affiliation:

1. School of Food and Health, Beijing Technology and Business University, Beijing, 100048, China

2. Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing, 100093, China

3. Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China

Funder

National Natural Science Foundation of China

Discipline construction - Food Science and Engineering

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.2c08822

Reference38 articles.

1. Quantitative Reconstruction of the Nonvolatile Sensometabolome of a Red Wine

2. Molecular Definition of Black Tea Taste by Means of Quantitative Studies, Taste Reconstitution, and Omission Experiments

3. Molecular Definition of the Taste of Roasted Cocoa Nibs (Theobroma cacao) by Means of Quantitative Studies and Sensory Experiments

4. Application of a Molecular Sensory Science Approach to Alkalized Cocoa (Theobroma cacao): Structure Determination and Sensory Activity of Nonenzymatically C-Glycosylated Flavan-3-ols

5. Sensory-Guided Decomposition of Red Currant Juice (Ribes rubrum) and Structure Determination of Key Astringent Compounds

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