Lv3
360 积分 2025-04-21 加入
Salt reduction in seafood – A review
1个月前
已完结
Advancements in production, assessment, and food applications of salty and saltiness-enhancing peptides: A review
1个月前
已完结
Advances in flavor peptides with sodium-reducing ability: A review
1个月前
已完结
Protein and lipid oxidation of low‐salt dry‐cured black carp ( Mylopharyngodon piceus ) during storage: Biochemical changes and shelf life prediction
1个月前
已完结
Effects of curing concentration and drying time on flavor and microorganisms in dry salted Spanish mackerel
1个月前
已完结
Microstructural modification and its effect on the quality attributes of frozen-thawed bigeye tuna (Thunnus obesus) meat during salting
2个月前
已完结
Current physical processing Technologies for Salt Reduction in prepared dishes
3个月前
已完结
Discovery of novel umami peptides and their bitterness masking effects from yellowfin tuna (Thunnus albacares) via peptidomics, multisensory evaluation, and molecular docking approaches
3个月前
已完结
Characterization and the mechanism underlying the cryoprotective activity of a peptide from large yellow croaker (Pseudosciaena crocea)
3个月前
已完结
Inhibition mechanism of membrane-separated silver carp hydrolysates on ice crystal growth obtained through experiments and molecular dynamics simulation
3个月前
已完结
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