Lv11
18 积分 2025-02-27 加入
The influence of superchilling and cryoprotectants on protein oxidation and structural changes in the myofibrillar proteins of common carp (Cyprinus carpio) surimi
2小时前
已完结
The gastric digestion kinetics of silver carp (Hypophthalmichthys molitrix) surimi gels induced by transglutaminase
3小时前
已完结
Effect of Lactobacillus pentosus fermentation on the quality of peanut protein-chicken sausage composite gel
6天前
已完结
Heterocyclic Amines in Meat and Meat Products: Occurrence, Formation, Mitigation, Health Risks and Intervention
8天前
已完结
Effect of phenolic compounds from spices consumed in China on heterocyclic amine profiles in roast beef patties by UPLC–MS/MS and multivariate analysis
10天前
已完结
A comprehensive review of structure–activity relationships and effect mechanisms of polyphenols on heterocyclic aromatic amines formation in thermal‐processed food
10天前
已完结
Effects of vegetable extracts on the formation of heterocyclic aromatic amines and advanced glycation end products during roasting and in vitro digestion of roasted beef patties
11天前
已完结
Determination of heterocyclic amines in braised sauce beef and the effects of different cooking conditions on the formation of heterocyclic amines
11天前
已完结
The gastric digestion kinetics of silver carp (Hypophthalmichthys molitrix) surimi gels induced by transglutaminase
17天前
已完结
Interactions between soy protein hydrolyzates and wheat proteins in noodle making dough
18天前
已完结
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