Lv12
40 积分 2025-03-24 加入
Changes in lipid profiles and volatile compounds of shrimp (Penaeus vannamei) submitted to different cooking methods
21小时前
已完结
Research advances in okra polysaccharides: Green extraction technology, structural features, bioactivity, processing properties and application in foods
4个月前
已完结
Dynamic water migration and flavor analysis of sea cucumber in the process of Sichuan pepper seasoning soak
4个月前
已完结
Development of low glycemic index food products with wheat resistant starch: a review
4个月前
已完结
Effects of hot air drying on muscle quality, volatile flavor compounds, and lipid profiles in sword prawn (Parapenaeopsis hardwickii) based on physicochemical, GC-IMS, and UHPLC-MS/MS-based lipidomics analysis
4个月前
已完结
Polyphenol extracts from Ascophyllum nodosum protected sea cucumber (Apostichopus japonicas) body wall against thermal degradation during tenderization
4个月前
已完结
Effects and impacts of technical processing units on the nutrients and functional components of fruit and vegetable juice
4个月前
已完结
Investigating the loss of major yolk proteins during the processing of sea cucumber (Apostichopus japonicus) using an MRM-based targeted proteomics strategy
5个月前
已完结
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