Lv11
48 积分 2025-01-19 加入
Volatile N-nitrosamines in processed meat products: An approach for monitoring dietary exposure, assessing human risk, and evaluating variable correlations by principal component analysis and heat map
18分钟前
待确认
Using high-temperature cooking for different times for bone soup: Physicochemical properties, protein oxidation and nutritional value
6天前
已完结
Exploring the underlying mechanisms on NaCl-induced reduction in digestibility of myoglobin
9天前
已完结
Changes in proteolysis, protein oxidation, flavor, color and texture of dry-cured mutton ham during storage
9天前
已完结
Analysis of inhibitory interaction between epigallocatechin gallate and alpha-glucosidase: A spectroscopy and molecular simulation study
21天前
已完结
Structure-activity relationships and the underlying mechanism of α-amylase inhibition by hyperoside and quercetin: Multi-spectroscopy and molecular docking analyses
21天前
已完结
Unveiling the binding details of berberine mid-chain fatty acid salts on lysozyme: Multi-spectroscopy and molecular docking
21天前
已完结
Formation and distribution of (E,E)‐2,4‐decadienal in deep‐fried dough sticks under different conditions
22天前
已完结
Prediction of specific spoilage organisms in modified atmosphere packaging chilled pork: succession and association of bacteria, volatile organic compounds, and color
1个月前
已完结
Effect of freeze-thaw processes on the water-absorption ability and mechanical properties of hydrogel pads with chitosan/poly(vinyl alcohol) based on citrate crosslinks
1个月前
已完结
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