Lv2
184 积分 2023-09-27 加入
Combination Processing Method Reduced IgE-Binding Activity of Litopenaeus vannamei by Modifying Lysine, Arginine, and Cysteine on Multiple Allergen Epitopes
1天前
已完结
Impacts of the extent of reheating on protein deterioration and lipid oxidation in precooked fish cutlets varying with refrigerating duration
2天前
已完结
Heat as a Double-Edged Sword: Modulating Allergenicity, Nutritional Quality, and Structural Integrity of Atlantic Cod Through Thermal Treatments
2天前
已关闭
Protein deterioration and α-dicarbonyls in precooked fish during storage and reheating affected by the severity of precooking treatments
2天前
已完结
Cooking–freezing–reheating (CFR) of sardine (Sardina pilchardus) fillets. Effect of different cooking and reheating procedures on the proximate and fatty acid compositions
2天前
已完结
Influence of the salting time on volatile compounds during the manufacture of dry-cured pork shoulder “lacón”
3个月前
已完结
A multi-omics-based investigation into the flavor formation mechanisms during the fermentation of traditional Chinese shrimp paste
3个月前
已完结
Effect of deacetylated konjac glucomannan on heat-induced structural changes and flavor binding ability of fish myosin
3个月前
已完结
Application of gas chromatography‐ion mobility spectrometry (GC‐IMS) and ultrafast gas chromatography electronic‐nose (uf‐GC E‐nose) to distinguish four Chinese freshwater fishes at both raw and cooked status
3个月前
已完结
Influence of processing conditions on the aroma profile of Litopenaeus vannamei by SPME‐GC‐MS
3个月前
已完结
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