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36 积分 2026-03-24 加入
Effect of sous vide cooking on physicochemical characteristics and volatile flavor of scallop adductor muscles
1个月前
已完结
Seasonal Variation of Proximate Composition and Lipid Nutritional Value of Two Species of Scallops (Chlamys farreri and Patinopecten yessoensis)
2个月前
已完结
Changes in Proanthocyanidin Content during the Processing of Umeshu, a Spirit-Based Liqueur of Japanese Apricot (Prunus mume Sieb. et Zucc.) Fruit
2个月前
已完结
Isolation and Characterization of a New Compound from Prunus mume Fruit that Inhibits Cancer Cells
2个月前
已完结
Effect of low-temperature vacuum cooking (sous vide, SV) on the nutritional and flavor quality of small yellow croaker (Larimichthys polyactis) soup
3个月前
已完结
Cryoprotective effect of natural deep eutectic solvent combined with sous-vide cooking treatment on the pre-maturation and freeze-thaw cycle of Penaeus vannamei
3个月前
已完结
Identification of novel umami peptides with anti-inflammatory and antioxidant effects in spent hen protein hydrolysate
3个月前
已关闭
Novel umami peptide from Hypsizygus marmoreus hydrolysate and molecular docking to the taste receptor T1R1/T1R3
3个月前
已完结
Preparation of umami peptides from chicken breast by batch coupled enzymatic hydrolysis and membrane separation mode and the taste mechanism of identified umami peptides
3个月前
已完结
Identification of novel umami peptides from oyster hydrolysate and the mechanisms underlying their taste characteristics using machine learning
3个月前
已完结
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