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24 积分 2025-02-27 加入
Effects of monosaccharides and disaccharides on the formation of food mutagens in model systems
10天前
已完结
Formation of 2-amino-3,7,8-trimethylimidazo[4,5-ƒ]quinoxaline, a new mutagen, by heating a mixture of creatinine, glucose and glycine
10天前
已完结
The inhibition potentiality of sodium carboxymethyl cellulose on PhIP, Harman, and Norharman formation of fried beef patties at low NaCl level
12天前
已完结
Distinct phylogenetic patterns and assembly processes of abundant and rare taxa in traditional grain vinegar fermentation ecosystem
14天前
已完结
Effect of extrusion on the protein structure and digestibility of extruded soybean protein
1个月前
已完结
Texturization Technologies for Plant‐Based Meat Analogues: Components, Mechanisms, Challenges, and Future Prospects
1个月前
已完结
Development and validation of a modified QuEChERS protocol coupled to UHPLC-APCI-MS/MS for the simple and rapid quantification of 16 heterocyclic aromatic amines in cooked beef
1个月前
已完结
Determination of 14 heterocyclic aromatic amines in meat products using solid-phase extraction and supercritical fluid chromatography coupled to triple quadrupole mass spectrometry
1个月前
已完结
Effects of pre-conditioning combined with innovative grilling processes on myofibrillar protein microstructure, volatilome shifting, and heterocyclic amine formation in duck meat
1个月前
已完结
Influence of processing temperature on quality attributes of meat analogues fortified with l-cysteine
1个月前
已完结
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