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60 积分 2025-07-09 加入
Formation and Analysis of Volatile and Odor Compounds in Meat—A Review
1个月前
已完结
Sweet, umami and bitter taste receptors: State of the art of in silico molecular modeling approaches
1个月前
已完结
Salt and Aroma Compound Distributions Influence Flavour Release and Temporal Perception While Eating Hot-Served Flans
1个月前
已完结
Salt-mediated flavor dynamics in marinated crayfish (Procambarus clarkii): Multi-omics evidence for the dual role of NaCl in regulating saltiness and flavor formation
1个月前
已完结
Multidisciplinary insights for salt reduction and flavor enhancement in foods: integrating strategies via molecular design, taste signal transduction, and cognitive perception
1个月前
已完结
Unlocking the anatomical code of flavor andlipids in grass carp (Ctenopharyngodonidellus) fish oil from different tissue parts bySPME-GC-MS, molecular docking, andlipidomics
1个月前
已完结
Effect of salt on volatile flavor substances in meat products-a review
1个月前
已完结
Formation and regulation strategies for volatile off-flavor compounds in livestock meat, poultry meat, and their products: A comprehensive review
2个月前
已完结
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