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422 积分 2025-03-06 加入
Evaluating the influence of high-temperature sterilization and pasteurization on volatile organic compounds in tomato stewed beef brisket: An analysis using gas chromatography-ion mobility spectrometry and multivariate statistical visualization
4小时前
已完结
Unraveling the chemosensory attributes of braised beef prepared from different regions using GC-MS combined with multivariate data analysis
4小时前
已完结
Identification of volatile indicators for quality deterioration of Yu-Shiang Shredded Pork after reheating based on HS-GC-IMS and Intelligent Sensory Evaluation
4小时前
已完结
Effect of boiled-water-cooking time on quality and characteristic of flavor components in pig large intestines
4小时前
已完结
Elucidating the Effect of Various Roasting Methods on the Water-Holding Capacity and Volatile Flavor Profiles of Ultrasound-Assisted Pickled Roast Duck Meat
7小时前
已完结
Influence of heating temperatures and storage on the odor of duck meat and identification of characteristic odorous smell compounds
7小时前
已完结
Comparative characterization of fatty acids, reheating volatile compounds, and warmed-over flavor (WOF) of Chinese indigenous pork and hybrid pork
7小时前
已完结
Effects of malondialdehyde as a byproduct of lipid oxidation on protein oxidation in rabbit meat
8小时前
已完结
Novel strategies for controlling nitrite content in prepared dishes: Current status, potential benefits, limitations and future challenges
8小时前
已完结
Essential oil versus supercritical fluid extracts of winter savory (Satureja montana L.) – Assessment of the oxidative, microbiological and sensory quality of fresh pork sausages
8小时前
已完结
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