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1640 积分 2024-09-23 加入
Advances and challenges in alternative proteins: From biotechnology to sustainable food production
14小时前
待确认
Unraveling flavor release mechanism in oyster protein hydrolysates during ultrasound-assisted Maillard reaction
1天前
已完结
Hydrocolloid–flavor interactions in food systems: A review of mechanisms, factors, and applications
1天前
求助中
Engineering performance of plant protein gels: From molecular design to application-driven functionalities
1天前
求助中
Improving the flavor of black tea with treatment of cherry blossom and tannase: based on molecular sensory science and chemometrics
3天前
已完结
Non-targeted flavor metabolomics reveals the regulatory mechanism of LAB-yeast mixed fermentation on the flavor profile of cheese flavoring
5天前
已完结
Revealing the flavor deterioration and key off-odor compounds in garlic paste during processing and storage: A complementary approach with GC-MS, GC-IMS, and GC-O-MS
5天前
已完结
Surface-enhanced Raman scattering for food-derived volatile markers: From gas sampling and capture interfaces to food quality and safety monitoring
5天前
已完结
Polysaccharide-based intelligent responsive colloidal carriers for food bioactives: Structures, stimuli-triggered release mechanism and applications
5天前
已完结
Minimizing spice usage while retaining flavor signatures of spiced pork via integrative flavoromics and sensory evaluation
5天前
已完结
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