Lv12
36 积分 2026-02-25 加入
Effects of Temperature, Humidity and Additives on the Formation of Biogenic Amines in Sucuk during Ripening and Storage Periods
1天前
待确认
CNN-assisted accurate smartphone testing of μPAD for pork sausage freshness
1天前
已完结
Evaluation of lipid oxidation of Chinese-style sausage during processing and storage based on electronic nose
23天前
已完结
TBARS predictive models of pork sausages stored at different temperatures
23天前
已完结
Oxidation and nitrosation in Cantonese sausage during processing and storage-The impact of adding Prunus mume polyphenol
26天前
已完结
Effect of PA/PE film thickness on the performance of hyperspectral imaging and machine learning models for predicting residual nitrite in vacuum-packaged pork sausages
26天前
已完结
Accurate predictions on small data with a tabular foundation model
1个月前
已完结
Effect of lipid oxidation on the formation of Nε-carboxymethyl-lysine and Nε-carboxyethyl-lysine in Chinese-style sausage during storage
2个月前
已完结
The correlation among residual nitrites, biogenic amines, N‐nitrosamine formation, and degradation occurrence of punicalagin α/β, rosmarinic acid, carnosol, and carnosic acid in extract‐treated sausage during storage
3个月前
已完结
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