Lv2
164 积分 2023-09-27 加入
Comparison of volatile aroma compounds in commercial surimi and their products from freshwater fish and marine fish and aroma fingerprints establishment based on metabolomics analysis methods
1个月前
已完结
Nutritionally Essential Amino Acids
2个月前
已完结
Protein modification by thermal processing
2个月前
已完结
Exploring in vitro gastrointestinal digestion of myofibrillar proteins at different heating temperatures
2个月前
已完结
Nanofiber films based on colourimetric and fluorescent dual channels for visual monitoring of shrimp freshness
2个月前
已完结
Combination Processing Method Reduced IgE-Binding Activity of Litopenaeus vannamei by Modifying Lysine, Arginine, and Cysteine on Multiple Allergen Epitopes
4个月前
已完结
Impacts of the extent of reheating on protein deterioration and lipid oxidation in precooked fish cutlets varying with refrigerating duration
4个月前
已完结
Heat as a Double-Edged Sword: Modulating Allergenicity, Nutritional Quality, and Structural Integrity of Atlantic Cod Through Thermal Treatments
4个月前
已关闭
Protein deterioration and α-dicarbonyls in precooked fish during storage and reheating affected by the severity of precooking treatments
4个月前
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
4个月前
已完结
皖公网安备34019202002308
