Lv41
428 积分 2026-06-21 加入
Unraveling the co-evolution of lipidome and flavorome during the light-frying of grass carp cubes: Interactions between lipid oxidation and Maillard reaction
1小时前
待确认
Mechanisms underlying the formation of main volatile odor sulfur compounds in foods during thermal processing
1小时前
已完结
Carbohydrate and Amino Acid Degradation Pathways in l-Methionine/d-[13C] Glucose Model Systems
2小时前
已完结
Formation of dimethyl sulfide from the decomposition of S-methylmethionine in tea (Camellia sinensis) during manufacturing process and infusion brewing
2小时前
已完结
Formation of biogenic amines by Gram-negative bacteria isolated from poultry skin
3小时前
已完结
Nutrient and metabolite characteristics of the husk, bran and millet isolated from the foxtail millet (Setaria italica L.) during polishing
4小时前
已完结
Analysis of the relationship between microorganisms and flavour development in dry-cured grass carp by high-throughput sequencing, volatile flavour analysis and metabolomics
5小时前
已完结
Improvement of flavor and inhibition of accompanying harmful substances in roasted fish by different tea pre-marinades
5小时前
已完结
Recent advances in chromatography-mass spectrometry and electronic nose technology in food flavor analysis and detection
5小时前
已完结
Decoding the aroma-active compounds and sensory impact of dried grass carp (Ctenopharyngodon idella) from different regions through GC×GC–TOFMS
5小时前
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