Lv3
230 积分 2024-04-17 加入
Environmental factors and blueberry anthocyanin-induced conformational changes modulate the interaction between myofibrillar proteins and fishy compounds and their mechanism, specifically aldehydes and alcohols
13天前
已关闭
Circulating trimethylamine N-oxide levels following fish or seafood consumption
14天前
已完结
Development of Freshness Indicator (FI) for Skate Sashimi (Zearaja chilensis) to Detect Trimethylamine Content During Storage
14天前
已完结
Optimization of ultrasound-assisted enzymatic hydrolysis of channel catfish (Ictalurus punctatus) frames yield high-calcium and high-amino acid hydrolysates
14天前
已完结
Effects of ultrasound treatment on muscle structure, volatile compounds, and small molecule metabolites of salted Culter alburnus fish
14天前
已完结
Changes in volatile compounds and lipid oxidation in various tissues of Nile tilapia (Oreochromis niloticus) during ice storage
14天前
已完结
Mechanisms of metal ion-mediated quality regulation in rehydrated Salmon: Influence on texture, protein properties, and microstructure
14天前
已完结
Preheating and high-intensity ultrasound synergistically affect the physicochemical, structural, and gelling properties of chicken wooden breast myofibrillar protein
14天前
已完结
Volatile Compounds and Oxidative Stability of Fresh and Frozen Olive Flounder (Paralichthys olivaceus) Fillets During Storage
14天前
已完结
Impact of High-Intensity Ultrasound on Lipid Oxidation in Seafood: Mechanisms and Control Strategies
14天前
已完结
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