Lv5
810 积分 2025-11-24 加入
Impact of protein oxidation induced by different cooking methods in channel fish ( Ietalurus punetaus ) on structure and in vitro digestion of protein
4小时前
已完结
Fish in Vitro Digestion: Influence of Fish Salting on the Extent of Lipolysis, Oxidation, and Other Reactions
11小时前
已完结
Maltol and Ethyl Maltol in Foods: A Comprehensive Review of Natural Occurrence, Flavor Contributions, and Analytical Advances
11天前
已完结
Lipids of pork meat as affected by various cooking techniques / Modificaciones de los lípidos de carne de cerdo en función de su guiso
13天前
已完结
EFFECT OF COOKING STYLES ON THE LIPID OXIDATION AND FATTY ACID COMPOSITION OF GRASS CARP (CTENOPHARYNYODON IDELLUS) FILLET
13天前
已完结
Chitosan-grafted-caffeic acid combined with ultrasound inhibits the oxidation and degradation of myofibrillar proteins in pompano (Trachinotus ovatus) during ice storage
19天前
已完结
Comparison of the protein quality of chicken and plant-based chicken analogues using the INFOGEST in-vitro digestion system
1个月前
已完结
INFOGEST static in vitro simulation of gastrointestinal food digestion
1个月前
已完结
Oxidation and side-chain modifications decrease gastrointestinal digestibility and transport of proteins from salted bighead carp fillets after frozen storage
1个月前
已完结
Improving in vitro digestibility of Asian sea bass (Lates calcarifer) fillets by dielectric barrier discharge cold plasma pretreatment: Insights into protein structural changes
1个月前
已完结
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