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50 积分 2025-07-18 加入
Accumulation of lipofuscin‐like pigments of walnuts (Carya cathayensis) during storage: potential roles of lipid oxidation and non‐enzymatic glycosylation
1个月前
已完结
Mass Spectrometric Evidence of Malonaldehyde and 4-Hydroxynonenal Adductions to Radical-Scavenging Soy Peptides
1个月前
已完结
Influence of Salt Content Used for Dry-Curing on Lipidomic Profiles during the Processing of Water-Boiled Salted Duck
1个月前
已完结
Kinetics of Forming Aldehydes in Frying Oils and Their Distribution in French Fries Revealed by LC–MS-Based Chemometrics
2个月前
已完结
Smart Detection of Food Spoilage Using Microbial Volatile Compounds: Technologies, Challenges, and Future Outlook
3个月前
已完结
Physicochemical Properties of Peking Duck Skin Gelatin Extracted Using Acid Pretreatment (ADS) or Mixed Alkaline-Acid Pretreatment (ALDS)
3个月前
已完结
Kinetics of Forming Aldehydes in Frying Oils and Their Distribution in French Fries Revealed by LC–MS-Based Chemometrics
5个月前
已完结
Simultaneous Analysis of Malondialdehyde, 4-Hydroxy-2-hexenal, and 4-Hydroxy-2-nonenal in Vegetable Oil by Reversed-Phase High-Performance Liquid Chromatography
6个月前
已完结
Changes in amino acid composition of dehydrated orange juice during accelerated nonenzymatic browning
6个月前
已完结
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