对“FAPD：基于机器学习的黄酮类化合物涩味阈值和涩味类型预测数据库”的修正 - Suppr | 超能文献

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

作者信息

Guo Tianyang, Pan Fei, Cui Zhiyong, Yang Zichen, Chen Qiong, Zhao Lei, Song Huanlu

出版信息

J Agric Food Chem. 2024 Aug 7;72(31):17686-17689. doi: 10.1021/acs.jafc.4c05716. Epub 2024 Jul 26.

DOI:10.1021/acs.jafc.4c05716

Abstract

摘要

文献AI研究员

20分钟写一篇综述，助力文献阅读效率提升50倍。

用中文搜PubMed

大模型驱动的PubMed中文搜索引擎

文档翻译

学术文献翻译模型，支持多种主流文档格式。

相似文献

1

Correction to "FAPD: An Astringency Threshold and Astringency Type Prediction Database for Flavonoid Compounds Based on Machine Learning".对“FAPD：基于机器学习的黄酮类化合物涩味阈值和涩味类型预测数据库”的修正

J Agric Food Chem. 2024 Aug 7;72(31):17686-17689. doi: 10.1021/acs.jafc.4c05716. Epub 2024 Jul 26.

2

FAPD: An Astringency Threshold and Astringency Type Prediction Database for Flavonoid Compounds Based on Machine Learning.FAPD：基于机器学习的黄酮类化合物涩味阈值和涩味类型预测数据库。

J Agric Food Chem. 2023 Mar 8;71(9):4172-4183. doi: 10.1021/acs.jafc.2c08822. Epub 2023 Feb 24.

3

Astringency sensitivity to tannic acid: Effect of ageing and salivary proline-rich protein levels.对单宁酸的涩味敏感性：老化和唾液富含脯氨酸蛋白水平的影响。

Food Chem (Oxf). 2023 Dec 28;8:100192. doi: 10.1016/j.fochms.2023.100192. eCollection 2024 Jul 30.

4

Astringency Sensitivity to Tannic Acid: Effect of Ageing and Saliva.对单宁酸的涩味敏感度：老化和唾液的影响。

Molecules. 2022 Feb 28;27(5):1617. doi: 10.3390/molecules27051617.

5

Models based on ultraviolet spectroscopy, polyphenols, oligosaccharides and polysaccharides for prediction of wine astringency.基于紫外光谱、多酚、低聚糖和多糖的模型预测葡萄酒涩味。

Food Chem. 2016 Jan 1;190:357-363. doi: 10.1016/j.foodchem.2015.05.062. Epub 2015 May 15.

6

An overview of the perception and mitigation of astringency associated with phenolic compounds.酚类化合物涩感的感知与减轻概述。

Compr Rev Food Sci Food Saf. 2021 Jan;20(1):1036-1074. doi: 10.1111/1541-4337.12679. Epub 2020 Dec 19.

7

The perception and influencing factors of astringency, and health-promoting effects associated with phytochemicals: A comprehensive review.涩感的感知及影响因素，以及植物化学物质的促进健康作用：全面综述。

Food Res Int. 2023 Aug;170:112994. doi: 10.1016/j.foodres.2023.112994. Epub 2023 May 22.

8

Masking the Perceived Astringency of Proanthocyanidins in Beverages Using Oxidized Starch Hydrogel Microencapsulation.使用氧化淀粉水凝胶微胶囊化技术掩盖饮料中原花青素的涩味

Foods. 2020 Jun 8;9(6):756. doi: 10.3390/foods9060756.

9

The Effects of Cranberry Polyphenol Extract (CPE) Supplementation on Astringency and Flavor Perception as a Function of PROP Taster Status and Other Individual Factors.蔓越莓多酚提取物（CPE）补充剂对味觉感知的影响，味觉敏感度与个体因素有关。

Int J Environ Res Public Health. 2022 Sep 22;19(19):11995. doi: 10.3390/ijerph191911995.

10

Astringency of bovine milk whey protein.牛乳清蛋白的涩味

J Dairy Sci. 2005 Jul;88(7):2312-7. doi: 10.3168/jds.S0022-0302(05)72909-X.