Lv2
116 积分 2024-12-01 加入
Improvement effect of nervonic acid–containing modified milk on scopolamine-induced memory-impaired mice
1天前
已完结
Molecular mechanisms of high aldehyde dehydrogenase production for improved beany flavour regulated by the LuxS/AI-2 quorum sensing system in Limosilactobacillus fermentum A119
1天前
已完结
The analysis of distinctive lipid metabolism characteristics in dry-cured beef during processing
1天前
已完结
Salt reduction in processed meat products: Integrated strategies and mechanisms to maintain saltiness perception
2个月前
已完结
Integrated analysis of characteristic volatile flavor formation mechanisms in probiotic co-fermented cheese by untargeted metabolomics and sensory predictive modeling
3个月前
已完结
Current food processing methods for obtaining umami peptides from protein-rich foods: A review
4个月前
已完结
Volatile metabolomic analysis reveals terpenoid differences between naturally matured and artificially heated acacia honey
4个月前
已完结
Exploring the novel antioxidant peptides in low-salt dry-cured ham: Preparation, purification, identification and molecular docking
4个月前
已完结
An integrated metabolomics-flavoromics analysis reveals flavor diversity in indigenous and hybrid cattle via UHPLC-MS/MS and GC×GC-TOF-MS
5个月前
已完结
Insights into volatile substance changes of tilapia fillets before and after steaming and boiling during refrigeration based on metabolomics
5个月前
已完结
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