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286 积分 2024-09-11 加入
Unraveling microbial, metabolic, and flavor differences in Yunnan dry-cured beef with Staphylococcus inoculation and fruit-vegetable powder intervention: An integrated multi-omics analysis
1小时前
已关闭
NMR-Based Metabolomics for a More Holistic and Sustainable Research in Food Quality Assessment: A Narrative Review
13天前
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Comparison of the quality of beef jerky processed by traditional and modern drying methods from different districts in Inner Mongolia
23天前
已完结
Assessing the performance of MM/PBSA and MM/GBSA methods. 10. Prediction reliability of binding affinities and binding poses for RNA–ligand complexes
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
Unraveling the flavor evolution mechanism in liquid-smoked rainbow trout through integrated lipidomics and flavoromics
4个月前
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Volatilomics and Lipidomics revealed flavoring mechanism in baijiu brewed from diverse Sorghum varieties
4个月前
已完结
Lipid molecule profiling in Lentinula edodes during hot air drying via untargeted lipidomics: Composition, dynamic variations and contribution to characteristic flavor
4个月前
已完结
The regulation of volatile flavor compounds in fermented meat products mediated by microorganisms: A review
8个月前
已完结
Microbiota Interactions as Critical Determinants of Flavor Development in Fermented Foods
8个月前
已关闭
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