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28 积分 2024-08-03 加入
TMT-based quantitative proteomics analysis reveals the synergistic effect of vegetable powder and Staphylococcus on the quality characteristics of Yunnan dry-cured beef
1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
1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
1个月前
已完结
Optimizing food protein stability through flavonoid complexation: An efficient computational-experimental approach
2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
2个月前
已完结
Evaluation of physicochemical and flavor characteristics and primary on lipid oxidation of crucian carp under different cooking methods
2个月前
已完结
Recent Advances on Aroma-food Ingredient Interactions: A Review
3个月前
已完结
Interactions between food matrices and odorants: A review
3个月前
已完结
Effects of combined ultrasound and low-temperature short-time heating pretreatment on proteases inactivation and textural quality of meat of yellow-feathered chickens
3个月前
已完结
Molecular insights into the activation mechanism of cloves in braised chicken: based on flavoromics, molecular docking and kinetic modeling
3个月前
已完结
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