Lv3
218 积分 2024-01-02 加入
Comparison of selected methods of assessing freshness quality and remaining storage life of iced gilthead sea bream (Sparus aurata)
1个月前
已完结
Combination of spectra and texture data of hyperspectral imaging for prediction of pH in salted meat
1个月前
已完结
Assessing Antioxidant and Prooxidant Activities of Phenolic Compounds
1个月前
已完结
Antioxidant and pro-oxidant activity of (−)-epigallocatechin-3-gallate in food emulsions: Influence of pH and phenolic concentration
1个月前
已完结
Evaluation by electronic tongue and headspace-GC-IMS analyses of the flavor compounds in dry-cured pork with different salt content
1个月前
已完结
Oral Delivery of 5-Demethylnobiletin by Media-Milled Black Rice Particle-Stabilized Pickering Emulsion Alleviates Colitis in Mice: Synergistic Effects of Carrier and Loaded Bioactive
1个月前
已完结
Coating effects of tea polyphenol and rosemary extract combined with chitosan on the storage quality of large yellow croaker (Pseudosciaena crocea)
1个月前
已完结
Predicting fishiness off-flavour and identifying compounds of lipid oxidation in dairy powders by SPME-GC/MS and machine learning
1个月前
已完结
Fishy flavour in dairy products: I. General studies on fishy butterfat
1个月前
已完结
Effects of Different Treatments on Fishy Odor of Fish Soups
1个月前
已完结
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