Lv51
1104 积分 2023-09-20 加入
Comparison of freshly squeezed, Non-thermally and thermally processed orange juice based on traditional quality characters, untargeted metabolomics, and volatile overview
5小时前
已完结
Combining VNIR and NIR hyperspectral imaging techniques with a data fusion strategy for the determination of fat content, acid value, and storage time of walnuts
27天前
已关闭
Combination of spectral and textural information of hyperspectral imaging for the prediction of the moisture content and storage time of cooked beef
27天前
已关闭
Insight into the effect of GSH curing treatment on the flavor formation of chicken meat
1个月前
已完结
Insight into the mechanism of Maillard reaction and lipids mutually contribute to the flavor release of squid fillets during the drying process
1个月前
已完结
Comprehensive lipidomics and flavoromics reveals the accelerated oxidation mechanism of fish oil from silver carp (Hypophthalmichthys molitrix) viscera during heating
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
Comprehensive lipidomics and flavoromics reveals the accelerated oxidation mechanism of fish oil from silver carp (Hypophthalmichthys molitrix) viscera during heating
1个月前
已完结
Quality changes and deterioration mechanisms during frozen storage of starching tilapia fillets based on quality characteristics, protein properties and microstructure analysis
1个月前
已完结
Discrimination of unsound soybeans using hyperspectral imaging: A deep learning method based on dual-channel feature fusion strategy and attention mechanism
1个月前
已完结
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