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50 积分 2024-10-15 加入
Unraveling the co-evolution of lipidome and flavorome during the light-frying of grass carp cubes: Interactions between lipid oxidation and Maillard reaction
1个月前
已完结
Unraveling the co-evolution of lipidome and flavorome during the light-frying of grass carp cubes: Interactions between lipid oxidation and Maillard reaction
1个月前
已完结
Spatio-temporal evolution of oxidation products and key volatiles in deep-fried golden pompano fillets
1个月前
已关闭
Edible hydrocolloid coatings mitigate lipid oxidation gradient in deep-fried fish strips
2个月前
已完结
Insight into the effect of traditional frying techniques on glycosylated hazardous products, quality attributes and flavor characteristics of grass carp fillets 洞察传统油炸工艺对草鱼片糖化危险品、品质属性和风味特征的影响
2个月前
已完结
Study of the formation of food hazard factors in fried fish nuggets
2个月前
已完结
过热蒸汽对卵类粘蛋白及其糖基化产物结构性质的影响及分子机制
3个月前
已完结
Comparison of tropomyosin released peptide and epitope mapping after in vitro digestion from fish (Larimichthys crocea), shrimp (Litopenaeus vannamei) and clam (Ruditapes philippinarum) through SWATH-MS based proteomics
3个月前
已完结
Molecular Characterization and Cross-Allergenicity of Tropomyosin from Freshwater Crustaceans
5个月前
已完结
Comparative evaluation of three different ELISA assays and HPLC-ESI-ITMS/MS for the analysis of Nε-carboxymethyl lysine in food samples
5个月前
已完结
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