Lv12
70 积分 2025-04-27 加入
Development of a robust HS-SPME-GC-MS method for the analysis of solid food samples. Analysis of volatile compounds in fresh raw beef of differing lipid oxidation degrees
1个月前
已完结
The development of volatile off-flavor compounds in soy protein isolates and plant meat during storage
1个月前
已完结
Synergistic Inhibitory Effects of Selected Amino Acids on the Formation of 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in both Benzaldehyde– and Phenylacetaldehyde–Creatinine Model Systems
1个月前
已完结
Synergistic inhibition against heterocyclic amines in beef patties: Caused by carbonyl-trapping and toxicity-reducing of amino acid combinations
1个月前
已关闭
Synergistic inhibition against heterocyclic amines in beef patties: Caused by carbonyl-trapping and toxicity-reducing of amino acid combinations
1个月前
已关闭
Effect of sugar structure on the formation of heterocyclic amines and flavor compounds in roasted beef patties
1个月前
已完结
Flavor evolution and identification of the warmed-over flavor (WOF) in pre-cooked goose meat by means of HS-SPME-GC-MS and GC-IMS
1个月前
已完结
Effects of wet aging on water-soluble flavor compounds and descriptive sensory attributes for USDA select beef strip steaks
1个月前
已完结
Raw to charred: Changes of precursors and intermediates and their correlation with heterocyclic amines formation in grilled lamb
1个月前
已完结
Effect of sugar structure on the formation of heterocyclic amines and flavor compounds in roasted beef patties
1个月前
已完结
Theoretical Analysis of Norrish Reaction Mechanism in Aliphatic Polyamide
Cost-effectiveness of abortive and preventative treatments in patients with migraine: a systematic review
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