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198 积分 2026-01-14 加入
Lipidomics and metabolomics reveal the molecular mechanisms underlying the effect of thermal treatment on composition and oxidative stability of walnut oil
4天前
已完结
Moderate roasting combined with low-aqueous extraction enables simultaneous improvement of quality and flavor of walnut oil
4天前
已完结
Comparison of chemical compositions and aroma characteristics of walnut oil prepared by different roasting processes
4天前
已完结
A novel infrared roasting to improve the flavour profile of virgin rapeseed oils
4天前
已完结
A systematic review of the biological mediators of fat taste and smell
5天前
已完结
Mutations in the genes responsible for the synthesis of furan fatty acids resolve the light‐induced off‐odor in soybean oil
5天前
已完结
The formation approaches of volatile compounds in Chinese traditional hot‐pressed fragrant rapeseed oil
5天前
已完结
Singlet Oxygen Oxidation for 2-Pentylfuran and 2-Pentenyfuran Formation in Soybean Oil
5天前
已完结
Unraveling the co-evolution of lipidome and flavorome during the light-frying of grass carp cubes: Interactions between lipid oxidation and Maillard reaction
5天前
已完结
Comprehensive insights into the organoleptic characteristics attributes of “HuangYuXiang”: Integration of volatilomics, sensomics, macrogenomics, lipidomics, and metabolomics
6天前
已完结
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