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58 积分 2023-07-27 加入
New evidence for interspecific interactions between the specific spoilage organisms Pseudomonas fragi and Brochothrix thermosphacta
13小时前
已完结
Targeting Bacterial Quorum Sensing: Insights into Quorum Sensing Inhibitors and Innovative Antimicrobial Strategies for Enhancing Food Safety and Combating Antibiotic Resistance
26天前
已完结
Flavor formation, deterioration and preservation in ready-to-eat spiced braised meat products: A comprehensive review
3个月前
已完结
Effects of different microwave power on the drying kinetics and physicochemical quality of brown shrimp (Metapenaeus dobsoni)
3个月前
已完结
Insights into meat-microbiome interactions: from community assembly to meat spoilage
3个月前
已完结
Effect of exogenous C4-HSL on the spoilage capacity of Acinetobacter johnsonii AJ1 isolated from Harbin red sausage
3个月前
已关闭
Unraveling the three-stage mechanism of Maillard reaction in modulating emulsifying properties of sunflower seed protein isolate
3个月前
已关闭
Effects of ultrasonic pretreatment on the fibrillation of soy protein isolate, β‑conglycinin, and glycinin: Kinetics, structure, and functional properties
3个月前
已完结
Preparation and characterization of quercetin-loaded nanoparticles based on soy protein isolate-oat β-glucan extrudates: Interaction, structure, stability, and in vitro release properties
3个月前
已完结
Vacuum skin packaging versus traditional methods: A decisive advantage in controlling oxidation and volatile flavor profiles of wet-aged beef
4个月前
已完结
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