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20 积分 2025-03-24 加入
Comparative characterization of flavor precursors and volatiles of Taihe black-boned silky fowl and Hy-line Brown yolks using multiomics and GC-O-MS-based volatilomics
6天前
已完结
Effects of fermented feed on lipid composition and flavor of pasteurized egg yolks: A promising approach for flavor-enhanced liquid duck eggs
6天前
已完结
Characterization of volatile flavour compounds and characteristic flavour precursors in poultry eggs based on multi-omics and machine learning
6天前
已完结
Sacha inchi oil addition to hen diets and the effects on egg yolk flavor based on multiomics and flavoromics analysis
6天前
已完结
Comprehensive multi-omics analysis reveals key metabolites and lipids driving flavor development in quail egg yolk
7天前
已完结
Exploring the spoilage mechanism differences of yak and cattle meat during chilled storage: A combined 16S rRNA gene sequencing and non-targeted metabolomics approach
7天前
已完结
Citrus peel-inspired hurdle technology: A novel composite film and UV treatment for chilled meat preservation
8天前
已完结
From Obesity to Muscle Insulin Resistance: The Mediating Roles of Intramyocellular Lipids, Inflammation, and Oxidative Stress
12天前
已完结
Machine learning-driven innovations in food processing: A systematic review of applications, challenges, and future developments
27天前
已完结
Synergistic Effects of Nanoselenium and Environmental Factors on the Quality, Antioxidant Activity, and Gut Health Benefits of Matcha
28天前
已完结
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