Lv78
3330 积分 2024-09-25 加入
Promoted formation of pyrazines by targeted precursor addition to improve aroma of thermally processed methionine-glucose Amadori compound
14天前
已完结
Texture and flavor switchable emulsion gels for replaced fat with improved mouthfeel and aromatic characteristics
14天前
已完结
Unraveling the flavor profiles of chicken meat: Classes, biosynthesis, influencing factors in flavor development, and sensory evaluation
19天前
已完结
Cross-modal correspondence between visual information and taste: Deciphering the relationship between color and umami using hydrolysates of salmon head as a case study
28天前
已完结
Ultrasonic-assisted phosphate curing: a novel approach to improve curing rate and chicken meat quality
3个月前
已完结
Effects of different thermal cooking methods on the characteristic taste and flavor compounds of Solen grandis meat
4个月前
已完结
Revealing the flavor changes of spiced beef under different thermal treatment temperatures: A complementary approach with GC-IMS and GC-O-MS
5个月前
已完结
Improving flavor quality in bighead carp (Aristichthys nobilis) fillets during chilled storage with chitosan-EGCG coating: Insights into its underlying regulatory mechanisms
6个月前
已完结
Insight into flavor changes in bighead carp (Aristichthys nobilis) fillets during storage based on enzymatic, microbial, and metabolism analysis
6个月前
已关闭
Mitigating fishy odor in surimi gels: Interactions between myofibril proteins and chito-oligosaccharides
6个月前
已完结
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