Lv11
40 积分 2023-12-30 加入
Label-free proteomic analysis reveals freshness-related proteins in sea bass (Lateolabrax japonicus) fillets stored on ice
1小时前
待确认
Clear insight into myofibrillar protein denaturation under freezing stress to improved muscle food quality: A review
1个月前
已完结
Mechanism of flavor changes in Northern Pike (Esox lucius) during refrigeration revealed by UHPLC-MS metabolomics and GC-IMS
6个月前
已完结
Mechanism of flavor changes in Northern Pike (Esox lucius) during refrigeration revealed by UHPLC-MS metabolomics and GC-IMS
6个月前
已完结
Research progress of fishy odor in aquatic products: From substance identification, formation mechanism, to elimination pathway
6个月前
已完结
Proteomic and flavor dynamics in irradiated scallop adductor muscle during refrigerated storage via 4D-DIA proteomics
6个月前
已完结
Flavor evolution and identification of the warmed-over flavor (WOF) in pre-cooked goose meat by means of HS-SPME-GC-MS and GC-IMS
6个月前
已完结
Impact of frozen storage on physicochemical parameters and quality changes in cooked crayfish
6个月前
已完结
Insight into the protein oxidation impact on the surface properties of myofibrillar proteins from bighead carp
6个月前
已完结
Characterisation of fluorescent Schiff bases formed during oxidation of pig myofibrils
6个月前
已完结
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