Ninomiya, K. . (2016). Food Science of Dashi and Umami Taste. Yakugaku Zasshi-Journal of the Pharmaceutical Society of Japan, 136, 1327-1334. https://doi.org/10.1248/yakushi.16-00057-1 (Original work published 2025)
Kumiko NinomiyaAmino acids Condiments Cooking Dashi Food Analysis Food technology Glutamates Humans Japan Japanese (people) Nutritive Value Review Soup stock taste Umami condiment Cooking Food Analysis food handling glutamic acid glutamic acid derivative Health human Knowledge nutritional science nutritional value taste Technology trends umami
Ver
Anagnostopoulos, D. ., & Tsaltas, D. . (2019). Fermented Foods and Beverages. 257-291. https://doi.org/10.1016/B978-0-12-814887-7.00010-1
D.A. Anagnostopoulos D. Tsaltasfermentation Beverages foods microbial ecology Technology
Ver
Chen, X. ., Chen, Z. ., Xiao, L. ., & Zhou, M. . (2022). A Novel Sentiment Analysis Model of Museum User Experience Evaluation Data Based on Unbalanced Data Analysis Technology. Computational Intelligence And Neuroscience, 2022. https://doi.org/10.1155/2022/2096634 (Original work published 2025)
Xiang Chen Zhiwei Chen Lei Xiao Ming ZhouClassification (of information) Cultural heritages Data Analysis Digital museums Digital reconstruction museums Sentiment Analysis Sentiment analysis Support vector Support vector machines Support vectors machine Technology Unbalanced data Unbalanced support User evaluations User experience evaluations Users experiences Vectors Virtual reality Virtual reality article data analysis human human experiment information center Inheritance reference value Satisfaction sentiment analysis support vector machine
Ver