Lv4
790 积分 2024-09-23 加入
Characterization and discrimination of volatile organic compounds in quinoa-adjunct beer brewed with 6 differently colored quinoa varieties by GC–MS combining GC-E-nose and GC-IMS
1天前
已完结
Comparison of nutritional profile between plant-based meat analogues and real meat: A review focusing on ingredients, nutrient contents, bioavailability, and health impacts
1天前
已完结
Interactions of food proteins with sulfur-containing flavor compounds: Molecular mechanism, processing effect and aroma release
1天前
已完结
Analysis of the quality and flavor changes of soybean-based meat analogue during storage based on gas chromatography–mass spectrometry and electronic nose
1天前
待确认
The development of volatile off-flavor compounds in soy protein isolates and plant meat during storage
1天前
已完结
Integrative pathway-based metabolomics and statistical correlation unravel key flavor formation in pecans
1天前
已完结
Non-targeted metabolomics technology elucidates the metabolic mechanism of flavor formation in Xinjiang's distinctive apricot (Prunus armeniaca L.) varieties
1天前
待确认
Formation pathways and thermal-induced transformation of volatile sulfur compounds during black tea processing revealed by integrated GC-IMS and GC×GC-TOFMS
3天前
已完结
Blending reshapes flavor formation beyond additive effects in mustard (Brassica juncea) tea: Insights from integrated sensomics and metabolomics
3天前
已完结
Digestible indispensable amino acid score (DIAAS): 10 years on
4天前
已完结
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