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38 积分 2024-08-03 加入
Valorization of bigeye tuna (Thunnus obesus) bone by-products via steam explosion: Novel umami peptides with synergistic taste enhancement and sodium reduction potential
4天前
已完结
Improving the flavor and quality of roasted mackerel (Pneumatophorus japonicus) via sous-vide cooking: Tracking the dynamics of key volatile compounds
1个月前
已完结
Physicochemical characteristics, metabolomics, and flavor profiles of giant salamander (Andrias davidianus) liver pastes fermented with Lactobacillus plantarum, Bacillus coagulans, and their mixtures
2个月前
已完结
TMT-based quantitative proteomics analysis reveals the synergistic effect of vegetable powder and Staphylococcus on the quality characteristics of Yunnan dry-cured beef
5个月前
已完结
Comprehensive analysis of changes in taste substances during the processing of Wuding chicken based on HPLC, LC-ESI-MS/MS, and electronic tongue
5个月前
已完结
Analysis of intrinsic effects of compound curing agents on small molecule metabolites and microbial communities in Xuanwei ham based on metabolomics and high-throughput sequencing
5个月前
已完结
Optimizing food protein stability through flavonoid complexation: An efficient computational-experimental approach
5个月前
已完结
Comprehensive analysis of changes in taste substances during the processing of Wuding chicken based on HPLC, LC-ESI-MS/MS, and electronic tongue
5个月前
已完结
Evaluation of physicochemical and flavor characteristics and primary on lipid oxidation of crucian carp under different cooking methods
5个月前
已完结
Recent Advances on Aroma-food Ingredient Interactions: A Review
6个月前
已完结
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