Lv4
408 积分 2024-09-25 加入
A novel gelatin/chitosan-based “sandwich” antibacterial nanofiber film loaded with perillaldehyde for the preservation of chilled chicken
1个月前
已完结
The flavor enhancement mechanism of ultrasound-assisted curing and UV-assisted drying in semi-dried tilapia fillets based on flavoromics, lipidomics, and metabolomics
2个月前
已完结
Integration of untargeted lipidomics and targeted metabolomics revealed the mechanism of flavor formation in lightly cured sea bass driven via salt
2个月前
已完结
Investigating the quality discrepancy between different salmon and tracing the key lipid precursors of roasted flavor
2个月前
已完结
Comprehensive analysis of volatile flavor components in pear fruit spanning the entire development stages
2个月前
已完结
Lipid pro-oxidative reactions mediated by heat, light and microwave and the structural characteristics of their products: Revealed via multi-omics approaches
2个月前
已完结
Lipidomics reveals the formation of key aroma compounds in flaxseed oil during seed roasting
2个月前
已完结
Sacha inchi oil addition to hen diets and the effects on egg yolk flavor based on multiomics and flavoromics analysis
2个月前
已完结
Comprehensive insights into lipid-flavor transformation mechanism in cream during fermentation: Integration of volatilomics and lipidomics
2个月前
已完结
Unveiling the dynamic response of volatile development during barley malt roasting via untargeted and pseudo-targeted flavoromics: A time course study
2个月前
已完结
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