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Low-salt fermentation improves flavor and quality of sour meat: Microbiology and metabolomics
7天前
已完结
Unraveling mechanism of odor-induced taste enhancement in air-dried beef: an integrated approach combining GC-O-MS, intelligent sensory, and molecular docking
1个月前
已完结
Revealing the flavor changes of spiced beef under different thermal treatment temperatures: A complementary approach with GC-IMS and GC-O-MS
1个月前
已完结
Influence of fermented feed on lipid composition and volatile flavor profile of duck eggs: Insights from multi-omics analysis
1个月前
已完结
Comprehensive characterization of the differences in metabolites, lipids, and volatile flavor compounds between Ningxiang and Berkshire pigs using multi-omics techniques
1个月前
已完结
Mechanism of microwave reheating on quality and flavor profiles in braised pork: Integrated lipidomics and flavoromics analysis
1个月前
已完结
Signature aroma compounds and precursors in Chinese indigenous pork: Characterization via OAV-weighted GC-O-MS and lipidomic profiling
1个月前
已完结
Comprehensive flavoromics and lipidomics analyses elucidate the mechanism of star anise in flavor improvement during braised duck leg processing
1个月前
已完结
The effect of dragon fruit peel juice marinade pretreatment on the lipid and flavor components of beef steak: Joint analysis of lipidomics and GC-IMS
1个月前
已完结
Integrated untargeted metabolomics and lipidomics to reveal molecular mechanisms underlying flavor development in hot-air-dried oysters
1个月前
已完结
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