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16 积分 2024-01-04 加入
Advances in processing, reaction pathways, stabilisation and food applications of natural seafood flavourings
1小时前
待确认
Ultrasound Modifies the Properties of Sodium Alginate: Correlation between Biological Activities and Molecular Characteristics
6天前
已完结
Co-delivery of astaxanthin using positive synergistic effect from biomaterials: From structural design to functional regulation
1个月前
已完结
Processing suitability of three tilapia species for alternative freshwater surimi: A comprehensive evaluation from muscle physicochemical to gelling properties
1个月前
已完结
Microbiomics and machine learning-assisted approach reveal amino acid patterns in high-temperature Daqu
1个月前
已完结
Comprehensive analysis of the impact of extraction methods on the volatile organic compounds and flavor profiles of Piper nigrum L. varieties
1个月前
已完结
Dynamic effects of ultrasonic treatment on flavor and metabolic pathway of pumpkin juice during storage based on GC–MS and GC-IMS
5个月前
已完结
Insight into the aged braised broth on braised chicken: Antioxidant activity, physicochemical properties, and flavor characteristics
5个月前
已完结
Determination of 21 amino acids in grass carp, clam and shrimp by enzymatic hydrolysis coupled with high-performance liquid chromatography and tandem mass spectrometry
5个月前
已完结
Enzymatic hydrolysis of cellulose-rich fraction of Arctic seaweeds using Penicillium- and Myceliophtora-based glycoside hydrolases
6个月前
已完结
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