Lv41
420 积分 2025-11-24 加入
Insights into peptide profiling of sturgeon myofibrillar proteins with low temperature vacuum heating
2天前
已完结
Interrelationship of lipid aldehydes (MDA, 4-HNE, and 4-ONE) mediated protein oxidation in muscle foods
3天前
已完结
Gas- and Particle-Phase Amide Emissions from Cooking: Mechanisms and Air Quality Impacts
5天前
已完结
Mechanisms underlying the formation of main volatile odor sulfur compounds in foods during thermal processing
5天前
已完结
Changes of the flavor substances and protein degradation of black carp (Mylopharyngodon piceus) pickled products during steaming
6天前
已完结
The formation and conversion of characteristic aroma profiles and key harmful substances in different high-temperature processing of hairtail (Trichiurus Haumela)
9天前
已完结
Impact of the frying temperature on protein structures and physico‐chemical characteristics of fried surimi
11天前
已完结
GABA and 5-HT systems are implicated in the anxiolytic-like effect of spinosin in mice
1个月前
已完结
Antioxidant activity of purslane extract and its inhibitory effect on the lipid and protein oxidation of rabbit meat patties during chilled storage
1个月前
已完结
Mechanism of salt effect on flavor formation in lightly-salted large yellow croaker by integrated multiple intelligent sensory and untargeted lipidomics analyses
1个月前
已关闭
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