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24 积分 2025-12-10 加入
Effects of dielectric barrier discharge cold plasma and EGCG on inactivation of Clostridium perfringens spores and quality changes of salt-baked chicken
2天前
已完结
Sustainable active packaging from cold plasma-treated chitosan film loaded with cinnamon oil nanoemulsion for preserving fresh chicken meat quality
2天前
已完结
Sequential application of cold plasma in chicken breast: Improvement of meat tenderness and bactericidal mechanism against histamine-producing Raoultella sp
5天前
已完结
Simultaneous detection and visualization of lipid and protein oxidation in frozen-thawed chicken meat using hyperspectral imaging
5天前
已完结
Impact of high voltage electrostatic field under varied storage temperatures: Focusing on protein oxidation and structural changes in chicken muscle
5天前
已完结
Effect of different ultrasound powers on the stability of native/thermally denatured myofibrillar protein-inulin emulsion
6天前
已完结
Dynamic changes of tenderness, moisture and protein in marinated chicken: the effect of different steaming temperatures
6天前
已完结
Correlation between nuclear magnetic resonance and traditional method to evaluate the lipid oxidation of emulsified chicken meat products with fat replacement by green banana biomass
6天前
已完结
Browning Intensity and Taste Change Analysis of Chicken Protein-Sugar Maillard Reaction System with Antioxidants and Different Drying Processes
9天前
已完结
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