Lv5
1470 积分 2025-01-20 加入
Integrating metabolomics, proteomics, transcriptomics, and genomics to enhance the flavor-modulating capacity of lactic acid bacteria in fermented beverages
1个月前
已完结
Prevention of protein oxidation and enhancement of gel properties of silver carp (Hypophthalmichthys molitrix) surimi by addition of protein hydrolysates derived from surimi processing by-products
1个月前
已完结
Integrated targeted lipidomics and electronic nose analyses reveal lipid composition differences between chicken meat with varying fat levels and odor dynamics during cold storage
1个月前
已完结
Investigation into the Differential Oxidative Regulatory Mechanisms of Lipids in Fish Oil during Thermal Oxidation in a Mixed System: The Role of Fatty Acid Saturation and Myofibrillar Proteins
1个月前
已完结
Modification of myofibrillar protein using combined chicken breast and soybean protein isolate for improving gel properties: Protein structure and intermolecular interactions
1个月前
已完结
Integration of lipidomics and flavoromics reveals the lipid-flavor transformation mechanism of fish oil from silver carp visceral with different enzymatic hydrolysis
1个月前
已完结
The role of bacterial fermentation in the hydrolysis and oxidation of sarcoplasmic and myofibrillar proteins in Harbin dry sausages
2个月前
已关闭
The development of chicken meat flavor from the interaction between Maillard reaction intermediates and enzymatically hydrolyzed-oxidized chicken fat
2个月前
已完结
Stabilization mechanism of ultrasonic treatment on diacylglycerol emulsion based on soy protein isolate and sodium alginate and its effect on diacylglycerol oxidation
2个月前
已完结
Sensory and flavor profiling of lotus rhizome pork rib soup: Identification of optimal cultivars using HS-SPME-GC/MS, E-nose, and E-tongue analyses
2个月前
已完结
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