Lv11
36 积分 2024-11-20 加入
Changes in the flavor formation and sensory attributes of Maillard reaction products by different oxidation degrees of beef tallow via cold plasma
1小时前
已完结
Effects of chicken fat oxidation levels on flavor compounds and sensory properties of Maillard reaction products in chicken bone broth: HS ‐ SPME ‐ GC – MS and molecular simulation approach
14天前
已完结
The development of chicken meat flavor from the interaction between Maillard reaction intermediates and enzymatically hydrolyzed-oxidized chicken fat
14天前
已完结
Enhanced flavor and modified structure of Maillard reaction products from chicken liver protein hydrolysate through composite fermentation pretreatment
1个月前
已完结
Integration of lipidomics and flavoromics reveals the lipid-flavor transformation mechanism of fish oil from silver carp visceral with different enzymatic hydrolysis
1个月前
已完结
A TastePeptides-Meta system including an umami/bitter classification model Umami_YYDS, a TastePeptidesDB database and an open-source package Auto_Taste_ML
1个月前
已完结
A novel approach to sesame oil aroma generation: Synergy of enzyme-modified lipids and the Maillard reaction
1个月前
已完结
Machine learning-assisted aroma profile prediction in tomato puree based on flavoromics
1个月前
已完结
Mechanistic insights into cross-modal aroma-taste interactions mediating sweetness perception enhancement in Fu brick tea
1个月前
已完结
Exploration of multi-functional peptides with bioactive and flavorful properties in Inner Mongolian cheese by peptidomics and bioinformatics
1个月前
已完结
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