Lv6
1910 积分 2022-11-08 加入
Analysis of biogenic amines in salt-reduced Harbin dry sausages: From the perspective of free amino acid profile and bacterial community composition
4个月前
已关闭
Identification of an alcohol tolerant multicopper oxidase for reduction of biogenic amines in fermented foods
4个月前
已完结
New insights into the toxicological effects of dietary biogenic amines
5个月前
已完结
Insights into the flavor perception and enhancement of sodium-reduced fermented foods: A review
6个月前
已完结
Application of lactic acid bacteria for improving the quality of reduced-salt dry fermented sausage: Texture, color, and flavor profiles
6个月前
已完结
Unraveling the difference in flavor characteristics of dry sausages inoculated with different autochthonous lactic acid bacteria
6个月前
已完结
Effect of glycine and Pediococcus pentosaceus R1 combined application on the physicochemical properties, oxidative stability, and taste profile of Harbin dry sausages
6个月前
已完结
Coinoculation of autochthonous starter cultures: A strategy to improve the flavor characteristics and inhibit biogenic amines of Harbin dry sausage
6个月前
已完结
Investigating the effect on biogenic amines, nitrite, and N-nitrosamine degradation in cultured sausage ripening through inoculation of Staphylococcus xylosus and lactic acid bacteria
1年前
已完结
Main flavor compounds and molecular regulation mechanisms in fruits and vegetables
1年前
已完结
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