Lv2
106 积分 2025-05-17 加入
A combined lipidomics and flavoromics approach reveals that enzymatic interesterification improves the flavor stability of stored grass carp (Ctenopharyngodon idella) oil
6天前
已完结
Multi-omics analysis reveals blanching effects on pearl grouper soup quality: Integrating sensomics, volatolomics, lipidomics, and metabolomics
14天前
已完结
Determination of four different purines and their content change in seafood by high‐performance liquid chromatography
16天前
已完结
Effect of allicin and its mechanism of action in purine removal in turbot
16天前
已完结
Measurement of the total purine contents and free nucleosides, nucleotides, and purine bases composition in Japanese anchovies (Engraulis japonicus) using high-performance liquid chromatography with UV detection
16天前
已完结
Migration of nutrients and formation of micro/nano-sized particles in Atlantic salmon (Salmo salar) and bighead carp (Aristichthys nobilis) head soups
17天前
已完结
Comprehensive lipidomics and flavoromics reveals the accelerated oxidation mechanism of fish oil from silver carp (Hypophthalmichthys molitrix) viscera during heating
18天前
已完结
Comprehensive lipidomics and flavoromics reveals the accelerated oxidation mechanism of fish oil from silver carp (Hypophthalmichthys molitrix) viscera during heating
18天前
已完结
Signature aroma compounds and precursors in Chinese indigenous pork: Characterization via OAV-weighted GC-O-MS and lipidomic profiling
19天前
已完结
Quantification of water-soluble moroxydine hydrochloride residue using UPLC-MS/MS: Development and validation in 22 different complex plant-based food samples
19天前
已关闭
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