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160 积分 2024-10-30 加入
Combined effects of slightly acidic electrolyzed water and medium‐chain fatty acids on shelf life extension and freshness maintenance in refrigerated sea bass ( Lateolabrax maculatus )
25天前
已完结
Effect of nutritional enhancement of fermentation bacteria on the flavor substances during the rapid fermentation of umami condiment
1个月前
已完结
Metabolic profiling, antibacterial effects, and preservation mechanisms of Paenibacillus provencensis metabolites in refrigerated Sea Bass (Perca fluviatilis)
1个月前
已完结
Instrumental-analytical integration in food sensory evaluation: Current trends and future horizons
2个月前
已完结
Discovery of novel umami-enhancing peptides in enzymatic hydrolyzed walnut meal protein and evaluation of their umami-enhancing effect and mechanism
2个月前
已完结
Discovery of novel umami-enhancing peptides in enzymatic hydrolyzed walnut meal protein and evaluation of their umami-enhancing effect and mechanism
2个月前
已完结
The potential application of vegetable oils in the D-xylose and L-cysteine Maillard reaction system for meaty aroma production
2个月前
已完结
Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant properties
2个月前
已完结
Electronic tongue and electronic nose for food quality and safety
3个月前
已完结
Recent approaches in the application of antimicrobial peptides in food preservation
3个月前
已完结
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