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20 积分 2025-02-14 加入
The development of chicken meat flavor from the interaction between Maillard reaction intermediates and enzymatically hydrolyzed-oxidized chicken fat
1个月前
已完结
Mechanistic Insights into the interaction between aldehyde aroma compounds and β-Casein through Multi-Spectroscopy and molecular dynamics
3个月前
已完结
Effects of aldehyde products of lipid oxidation on the color stability and metmyoglobin reducing ability of bovine Longissimus muscle
3个月前
已完结
Natural flavour (E,E)-2,4-heptadienal as a potential fumigant for control of Aspergillus flavus in stored peanut seeds: Finding new antifungal agents based on preservative sorbic acid
3个月前
已完结
Effect of pork meat proteins on the binding of volatile compounds
3个月前
已完结
Binding of Selected Aroma Compounds to Myofibrillar Protein, Sarcoplasmic Protein, and Collagen during Thermal Treatment: Role of Conformational Changes and Degradation of Proteins
3个月前
已完结
Protein markers for discrimination of meat species in raw beef, pork and poultry and their mixtures
3个月前
已完结
Binding of Chinese quince oligomeric proanthocyanidins with different structures to sarcoplasmic and myofibrillar protein in chicken: Role of conformational changes and heterocyclic amine inhibition
3个月前
已完结
Effect of malondialdehyde on oil-in-water emulsifying behavior and Maillard reaction of chicken sarcoplasmic protein in emulsion
3个月前
已完结
Changes in meat quality traits and sarcoplasmic proteins during aging in three different cattle breeds
3个月前
已完结
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