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40 积分 2024-11-26 加入
Impact of Monascus purpureus fermentation on antioxidant activity, free amino acid profiles and flavor properties of kelp (Saccharina japonica)
1个月前
已完结
Effects of reheating and high-temperature sterilization on warmed-over flavor in beef: Insights into oxidation and flavor compounds
3个月前
已关闭
Study on the overall network structure and stability mechanism of food biomacromolecule based emulsion from the perspective of the interaction of interface and continuous
3个月前
已关闭
Non-targeted metabolomic analysis for the comparative evaluation of volatile organic compounds in 20 globally representative cucumber lines
5个月前
已完结
Umami free amino acids in edible green, red, and brown seaweeds from the Portuguese seashore
5个月前
已完结
Change of volatile components in six microalgae with different growth phases
5个月前
已完结
Umami taste, free amino acid composition, and volatile compounds of brown seaweeds
5个月前
已完结
Chemical composition, antioxidant activity and sensory evaluation of five different species of brown edible seaweeds
5个月前
已完结
A review of volatile compounds in edible macroalgae
5个月前
已完结
Nutritional, physicochemical, and sensory characterization of four common Northern European seaweed species intended for food
5个月前
已完结
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