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66 积分 2025-03-16 加入
Effect of 4 °C and ice temperature on umami-enhancing nucleotides of conditioned pork
16天前
已完结
Insights into low-temperature strategies for preserving cooked pork quality in ready-to-eat meat products through processing and reheating studies
18天前
已完结
Storage Stability and Lipidomic Analysis Reveal the Effect of Frozen Storage Temperature on Pacific Saury (Cololabis saira)
18天前
已完结
Characterization of flavor profile of beef jerky from different regions of China using gas chromatography–mass spectrometry, electronic tongue, and electronic nose
20天前
已完结
Determination of the geographical origin of chicken (breast and drumstick) using ICP-OES and ICP-MS: Chemometric analysis
20天前
已完结
Revealing the intrinsic relationship between microbial communities and physicochemical properties during ripening of Xuanwei ham
29天前
已完结
Effects of region and ripening on the physicochemical properties, microbiome, metabolome, and volatilome of Chinese dry-cured ham
29天前
已完结
Integrated metabolomics and volatilomics reveal the impact of compound curing agents on lipid-related metabolites and volatile compounds in Xuanwei ham
29天前
已完结
Exploring the spoilage mechanism differences of yak and cattle meat during chilled storage: A combined 16S rRNA gene sequencing and non-targeted metabolomics approach
1个月前
已完结
Water extractability of the zinc protoporphyrin IX–myoglobin complex from Parma ham is pH-dependent
1个月前
已完结
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