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Reducing salt content of dry-cured ham: effect on lipid composition and sensory attributes
5小时前
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Changes in microbial diversity and volatile metabolites during the fermentation of Bulang pickled tea
19小时前
已完结
The Changes of the Volatile Compounds Derived from Lipid Oxidation of Boneless Dry‐Cured Hams During Processing
5天前
已完结
Machine learning-assisted identification of core flavor compounds and prediction of core microorganisms in fermentation grains and pit mud during the fermentation process of strong-flavor Baijiu
14天前
已完结
Demystifying food flavor: Flavor data interpretation through machine learning
14天前
已完结
Characterization and metabolism pathway of volatile compounds in walnut oil obtained from various ripening stages via HS-GC-IMS and HS-SPME-GC–MS
16天前
已完结
Analysis of volatile compound changes in fried shallot (Allium cepa L. var. aggregatum) oil at different frying temperatures by GC–MS, OAV, and multivariate analysis
16天前
已完结
Comprehensive insights into lipid-flavor transformation mechanism in cream during fermentation: Integration of volatilomics and lipidomics
16天前
已完结
Tracking changes in flavor characteristics of dried pork slice during air fryer processing based on E-nose, gas chromatography-ion mobility spectrometry, and lipidomics techniques
1个月前
已完结
Investigating the main contributors to esterification activity and identifying the aqueous-phase ester synthases in Daqu
1个月前
已完结
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