Lv12
28 积分 2025-11-30 加入
Optimization of the Maillard reaction of xylose with cysteine for modulating aroma compound formation in fermented tilapia fish head hydrolysate using response surface methodology
15小时前
已完结
Characterization of key aroma compounds in low-salt fermented sour fish by gas chromatography-mass spectrometry, odor activity values, aroma recombination and omission experiments
20小时前
已完结
Characterization of the effect of different sugar on volatile flavor compounds of dried fish floss using e‐nose combined with HS‐SPME / GC‐MS
12天前
已完结
Elucidation of Key Aroma Compounds in Steamed and Roasted Cultivated Pufferfish ( Takifugu rubripes ) by Means of the Sensomics Approach
12天前
已完结
Characterisation of flavourous sesame oil obtained from microwaved sesame seed by subcritical propane extraction
13天前
已完结
Proteomic Characterization of Wheat Protein Fractions Taken at Different Baking Conditions
13天前
已完结
Influence of Roasting Temperature on the Detectability of Potentially Allergenic Lupin by SDS-PAGE, ELISAs, LC-MS/MS, and Real-Time PCR
13天前
已完结
Understanding interactions between four main fishy compounds and grass carp myofibrillar proteins using the SPME-GC–MS, multiple spectroscopy, and molecular docking
2个月前
已完结
Conformational changes induced by selected flavor compounds from spices regulate the binding ability of myofibrillar proteins to aldehyde compounds
2个月前
已完结
Insights into the Binding Mechanism of Polyphenols and Fish Myofibrillar Proteins Explored Using Multi-spectroscopic Methods
2个月前
已完结
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