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48 积分 2024-07-29 加入
Variations of volatile flavour compounds in Cordyceps militaris chicken soup after enzymolysis pretreatment by SPME combined with GC‐MS, GC × GC‐TOF MS and GC‐IMS
3天前
已完结
Influence of storage and packaging method on chicken breast meat chemical composition and fat oxidation
3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
3个月前
已完结
Covalent Grafting of 5-Aminolevulinic Acid onto Polylactic Acid Films and Their Photodynamic Potency in Preserving Salmon
4个月前
已完结
Erythrosine B (Red Dye No. 3): A potential photosensitizer for the photodynamic inactivation of foodborne pathogens in tomato juice
4个月前
已完结
Improvement of the rheological properties and freeze-thawing stability of Pickering emulsions filled emulsified surimi gels:Effects of the interfaces of surimi particles and konjac glucomannan
6个月前
已完结
Ultrasound-induced structural changes of different milk fat globule membrane protein-phospholipids complexes and their effects on physicochemical and functional properties of emulsions
6个月前
已完结
Effects of compound emulsifiers on the characteristics and stability of nano-emulsions from pollock bones
6个月前
已完结
The Umami-enhancing Ability Improvement of Pea Protein Hydrolysate by Maillard Reaction Utilizing Sugar-derived NADES
6个月前
已完结
Effect of molecular weight distribution of sesame meal hydrolysates on the flavor profile of cysteine Maillard reaction products
6个月前
已完结
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