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392 积分 2025-09-08 加入
Active packaging coatings based on agarose caffeate: Preparation, characterisation, and application in grass carp (Ctenopharyngodon idellus) preservation
11天前
已完结
Green fabrication of lignin nanoparticles/chitosan films for refrigerated fish preservation application
11天前
已完结
Unraveling the flavor evolution mechanism in liquid-smoked rainbow trout through integrated lipidomics and flavoromics
13天前
已完结
Insights into the flavor enhancement mechanism during dried bonito processing: An integrated analysis of flavoromics and untargeted lipidomics
16天前
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
17天前
已完结
Hemoglobin and free iron influence the aroma of cooked beef by influencing the formation and release of volatiles
17天前
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
1个月前
已完结
Binding of Quercetin to Hemoglobin Reduced Hemin Release and Lipid Oxidation
1个月前
已完结
Quercetin as an inhibitor of hemoglobin-mediated lipid oxidation: Mechanisms of action and use of molecular docking
1个月前
已完结
Effect of Red Grape Pomace Extract on the Shelf Life of Refrigerated Rainbow Trout (Oncorhynchus mykiss) Minced Muscle
2个月前
已完结
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