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48 积分 2024-01-02 加入
Multiscale regulation of ice crystal growth and anisotropic lamellar structure development in vacuum-extruded surimi-based products via lipid emulsification
12小时前
已关闭
Multi-layered structure and physicochemical properties of reconstituted meat-based products from minced fish by physical extrusion: Impact of extrusion strength
12小时前
已完结
Consumers’ usage, preference and perceptions of plant-based drinks: a cross-country comparison among consumers from capitals of Brazil, China, and Denmark
1个月前
已关闭
Interaction of Saliva and Taste
2个月前
已完结
Food-derived umami peptides: bioactive ingredients for enhancing flavor
2个月前
已完结
Antioxidant and antibrowning properties of Maillard reaction products in food and biological systems
2个月前
已完结
Lipid oxidation and improving the oxidative stability
2个月前
已完结
Under-water sounds of the Japanese gurnard Chelidonichthys kumu
2个月前
已完结
Analysis of volatile flavour compounds by Proton Transfer Reaction-Mass Spectrometry: fragmentation patterns and discrimination between isobaric and isomeric compounds
7个月前
已关闭
The gut core microbial species Bifidobacterium longum: colonization, mechanisms, and health benefits
9个月前
已完结
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