Lv5
886 积分 2025-05-17 加入
Quorum Sensing Involved in the Spoilage Process of the Skin and Flesh of Vacuum-Packaged Farmed Turbot (Scophthalmus maximus) Stored at 4 °C
15小时前
已完结
Elevating sensory quality through a dual-acid preservation strategy in ready-to-eat crayfish (Procambarus clarkii)
1天前
已完结
Growth and survival of common spoilage and pathogenic bacteria in ground beef and plant-based meat analogues
1天前
已关闭
Application of Natural Antimicrobials for Food Preservation
2天前
已完结
Molecular and biotechnological aspects of microbial proteases
2天前
已完结
Applications of Microbial Enzymes in Food Industry
2天前
已完结
Recent trends in design of healthier plant-based alternatives: nutritional profile, gastrointestinal digestion, and consumer perception
2天前
已完结
Impact of emerging food processing technologies on structural and functional modification of proteins in plant-based meat alternatives: An updated review
2天前
已完结
Two-stage heating strategy modulates protein conformation, water distribution, and sensory quality in roasted crayfish (Procambarus clarkii)
4天前
已完结
Unveiling the dynamics of lipid transformation and flavor development in fried crayfish (Procambarus clarkii) tails: Impact of precise frying time
4天前
已完结
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