Lv221
168 积分 2026-07-06 加入
Preparation of Dual-functional Packaging Films containing Tea Tree Essential Oil Microcapsules and Anthocyanin for Cod Meat Preservation: Extend shelf life and Freshness Indication
15天前
已完结
Chitosan as a bioactive preservative in seafood and meat products: Meta-analysis on microbial safety, physicochemical stability, and organoleptic quality
15天前
已完结
Enhanced preservation of grass carp (Ctenopharyngodon idellus) fillets by chlorogenic acid-chitosan conjugate: mechanisms involving quality retention and targeted microbial suppression
15天前
已完结
Multi-dimensional freshness preservation mechanisms of Rosmarinic acid in refrigerated largemouth bass fillets: Integrating physicochemical, microbial, and molecular insights
15天前
已完结
Screening of polyphenolic cathepsin B inhibitors and proteomic insights into muscle protection in grass carp during chilled storage
15天前
已完结
Partial NaCl replacement with arginine during brining influences apoptosis and post-brining quality of grass carp fillets
15天前
已完结
An intelligent bilayer film incorporating anthocyanin sensitized TiO2 and salicylic acid with ethylene scavenging and antibacterial properties for perishable food preservation
15天前
已完结
Effect of packaging conditions and chitooligosaccharides-catechin on shelf life extension of cooked Harpiosqullid mantis shrimp meat stored at refrigerated temperature
15天前
已完结
Allicin-mediated protection of myofibrillar proteins in refrigerated mandarin fish (Siniperca chuatsi): Molecular interactions with endogenous proteases and inhibition of protein degradation
24天前
已完结
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