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100 积分 2025-11-07 加入
Lipidomics-flavoromics integration in fish muscle: Chemical mechanisms of lipid oxidation, volatile formation, and freshness deterioration during storage and processing
5天前
已完结
Cold plasma treated air improves the characteristic flavor of Dry-cured black carp through facilitating lipid oxidation
8天前
已完结
Combined of plasma-activated water and dielectric barrier discharge atmospheric cold plasma treatment improves the characteristic flavor of Asian sea bass (Lates calcarifer) through facilitating lipid oxidation
8天前
已完结
Curcumin-loaded food-grade nano-silica hybrid material exhibiting improved photodynamic effect and its application for the preservation of small yellow croaker (Larimichthys polyactis)
14天前
已完结
Lipidomics-flavoromics integration in fish muscle: Chemical mechanisms of lipid oxidation, volatile formation, and freshness deterioration during storage and processing
16天前
已完结
Application of atmospheric cold plasma-activated water (PAW) ice for preservation of shrimps (Metapenaeus ensis)
1个月前
已完结
Mechanistic differences in flavor formation induced by cold plasma in golden pomfret (Trachinotus ovatus) oil and meat: A focus on lipid oxidation and volatile compounds
1个月前
已完结
Flavor evolution in refrigerated tilapia processed by cold plasma: Volatile profiles and odor quality driven by excitation gas-generated reactive species
1个月前
已完结
Identification, taste characteristics and molecular docking study of novel umami peptides derived from the aqueous extract of the clam meretrix meretrix Linnaeus
1个月前
已完结
Screening of umami peptides from shrimp juice based on molecular docking and kinetic modeling, and investigation of their interaction mechanisms with T1R1/T1R3 receptors
1个月前
已完结
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