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490 积分 2024-01-06 加入
Characterization of the effect of different cooking methods on volatile compounds in fish cakes using a combination of GC–MS and GC-IMS
3小时前
已完结
Comparative Analysis of Drying Methods for fresh in-hull walnuts: Impact on Sensory Quality, Physical and Chemical Properties and Flavor Characteristics
4小时前
已完结
Incorporation of ultrasound-assisted treatment in cheese to accelerate ripening of Kaşar cheese: Changes in cheese microbiota, proteolysis, enzyme activities and volatile profiles
3天前
已完结
Mozzarella cheese snacks produced by microwave vacuum drying: Protein profile, protein digestibility, flavor, and texture
3天前
已完结
Acceleration of proteolysis, flavour development and enhanced bioactivity in a model cheese using Kuflu cheese slurry: An optimisation study
3天前
已完结
The integrated metabolomics and sensory analyses unravel the peculiarities of mountain grassland-based cheese production: The case of Parmigiano Reggiano PDO
3天前
已完结
The effect of Maillard reaction on flavour development of protein hydrolysates from cheese
3天前
已完结
Identification of key aroma compounds and core functional microorganisms associated with aroma formation for Monascus-fermented cheese
3天前
已完结
Mango (Mangifera indica L.) young leaf extract as brine additive to improve the functional properties of mozzarella cheese
3天前
已完结
Characterization of the key nonvolatile metabolites in Cheddar cheese by partial least squares regression (PLSR), reconstitution, and omission
3天前
已完结
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