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2972 积分 2024-12-18 加入
A metabolomics-based approach investigates volatile flavor formation and characteristic compounds of the Dahe black pig dry-cured ham
12天前
已完结
GC × GC-ToF-MS and GC-IMS based volatile profile characterization of the Chinese dry-cured hams from different regions
12天前
已完结
Evaluation of volatile flavor compounds in bacon made by different pig breeds during storage time
12天前
已完结
Cooperative combination of non-targeted metabolomics and targeted taste analysis for elucidating the taste metabolite profile and pathways of traditional fermented golden pompano
15天前
已完结
Free fatty acids responsible for characteristic aroma in various sauced-ducks
15天前
已完结
Effect of fatty acids on the flavor formation of fish sauce
15天前
已完结
Elucidating flavor profile evolution during the culinary processing of stir-fried pork with green peppers: A multi-stage analytical approach
15天前
已完结
Comprehensive profiling of volatile aroma compounds and non-volatile metabolites in five salted chili peppers using multi-omics technologies: E-nose, E-tongue, GC-IMS, GC × GC-TOF-MS, and UHPLC-MS/MS
15天前
已关闭
Therapeutic potentials and compositional changes of valuable compounds from banana- A review
2个月前
已完结
Time-dependent variation in oral irritation subqualities of capsaicin solution: Using Time-Intensity-Rate-All-That-Apply (TI-RATA) and temporal Check-All-That-Apply (TCATA) methods
2个月前
已完结
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