Lv3
258 积分 2025-10-02 加入
Post-thawing quality changes of common carp ( Cyprinus carpio ) cubes treated by high voltage electrostatic field (HVEF) during chilled storage
2天前
已完结
Electric Field-Assisted Thawing for Meat: Quality and Process Efficiency Aspects
2天前
已完结
Nanotechnology-based preservation approaches for aquatic food products: A review with the current knowledge
3天前
已完结
The comparison of ultrasound-assisted thawing, air thawing and water immersion thawing on the quality of slow/fast freezing bighead carp (Aristichthys nobilis) fillets
14天前
已完结
Evaluation of Polysaccharide Content in Shiitake Culinary-Medicinal Mushroom, Lentinula edodes (Agaricomycetes), via Near-Infrared Spectroscopy Integrated with Deep Learning
1个月前
已完结
Application of near infrared spectroscopy for rapid determination the geographical regions and polysaccharides contents of Lentinula edodes
1个月前
已完结
Insight into the mechanism of myofibrillar protein gel improved by insoluble dietary fiber
1个月前
已完结
Effect of various protease inhibitors on heat-induced myofibrillar protein degradation and gel-forming ability of red tilefish (Branchiostegus japonicus) meat
1个月前
已关闭
Physicochemical properties of polysaccharides from Lentinus edodes under high pressure cooking treatment and its enhanced anticancer effects
1个月前
已完结
Authentication of shiitake powder using HPLC fingerprints combined with chemometrics
1个月前
已完结
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