Lv2
130 积分 2024-09-23 加入
Combined ultrasound and heat pretreatment improve the enzymatic hydrolysis of clam (Aloididae aloidi) and the flavor of hydrolysates
21天前
已完结
Demystifying food flavor: Flavor data interpretation through machine learning
28天前
已完结
Sensomics combined with Chemometrics approaches of enzymatically hydrolyzed animal by-product proteins using biomimetic sensory-based machine perception techniques and gas chromatography-Olfactometry-mass spectrometry (GC-O-MS)
28天前
已完结
Enhancing beef tallow flavor through enzymatic hydrolysis: Unveiling key aroma precursors and volatile compounds using machine learning
28天前
已完结
Mastering the art of taming: Reducing bitterness in fish by-products derived peptides
1个月前
已完结
Food-derived umami peptides: bioactive ingredients for enhancing flavor
1个月前
已完结
Enhanced stability and rheological properties of Myofibrillar proteins emulsions conferred by oat β-glucan: Insights into structural and interfacial interactions
2个月前
已完结
Fish Oil-Based Bigels with Outstanding Sensory and Antioxidant Properties: Application in Low-Fat Mayonnaise
2个月前
已完结
Efficiency improvements on ninhydrin method for amino acid quantification
2个月前
已完结
Changes in free amino acids and biogenic amines of Egyptian salted-fermented fish (Feseekh) during ripening and storage
2个月前
已完结
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