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508 积分 2025-09-08 加入
Effect of lipid oxidation on quality attributes and control technologies in dried aquatic animal products: a critical review
6天前
已完结
Flavoromics and lipidomics analysis of volatile compound formation in different aquatic lipids under thermal oxidation
14天前
已关闭
Smart pectinase-responsive chitosan nanocomposites packaging film for targeted preservation of refrigerated tilapia
27天前
已完结
Active packaging coatings based on agarose caffeate: Preparation, characterisation, and application in grass carp (Ctenopharyngodon idellus) preservation
1个月前
已完结
Green fabrication of lignin nanoparticles/chitosan films for refrigerated fish preservation application
1个月前
已完结
Unraveling the flavor evolution mechanism in liquid-smoked rainbow trout through integrated lipidomics and flavoromics
1个月前
已完结
Insights into the flavor enhancement mechanism during dried bonito processing: An integrated analysis of flavoromics and untargeted lipidomics
2个月前
已完结
Insight into the effect of frozen storage on the changes in volatile aldehydes and alcohols of marinated roasted beef meat: Potential mechanisms of their formation
2个月前
已完结
Hemoglobin and free iron influence the aroma of cooked beef by influencing the formation and release of volatiles
2个月前
已完结
Quantification of the Flavor and Taste of Gonads from the Sea Urchin Mesocentrotus nudus Using GC–MS and a Taste-Sensing System
2个月前
已完结
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