Lv6
1730 积分 2025-01-20 加入
Maillard reactions of ribose 5-phosphate and amino acids
22小时前
已关闭
Effect of Maillard reaction on flavor characteristics and biological activity of Boletus edulis hydrolysates
1天前
已完结
Aromatic effects of immobilized enzymatic oxidation of chicken fat on flaxseed (Linum usitatissimum L.) derived Maillard reaction products
1天前
已完结
Effect of lipid composition on meat-like model systems containing cysteine, ribose, and polyunsaturated fatty acids
1天前
已完结
Flavor and texture characteristics of microwave-cooked Kung Pao Chicken by different heat conduction effects and further aroma improvement with moderate enzymatic hydrolyzed chicken fat
1天前
已完结
GC–MS, GC–O, and sensomics analysis reveals the key odorants underlying the improvement of yellow tea aroma after optimized yellowing
28天前
已完结
Flavor contributions of fat and sarcoplasmic protein in chicken white soup: A multimodal analysis using GC-MS, GC-IMS, E-nose, and E-tongue
2个月前
已完结
Synergistic effects of lipid degradation and the Maillard reaction: Decoding the flavor formation of charcoal-grilled lamb skewers based on flavoromics, sensomics, metabolomics, and lipidomics
2个月前
已完结
Unravelling the formation of characteristic aroma of traditional braised pork through untargeted and targeted flavoromics
4个月前
已完结
Migration of lipid and other components and formation of micro/nano-sized colloidal structure in Tuna (Thunnus obesus) head soup
4个月前
已完结
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