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110 积分 2025-09-09 加入
Comprehensive insights into the evolution of microbiological and metabolic characteristics of the fat portion during the processing of traditional Chinese bacon
2个月前
已完结
Bridging dietary polysaccharides and gut microbiome: How to achieve precision modulation for gut health promotion
2个月前
已完结
COLLAGEN AS A LEAN OR FAT REPLACEMENT IN PORK SAUSAGE
2个月前
已完结
Enhancing pork meat batter with curdlan gum-guar gum composite microgels: Impact of fat replacer on gel properties, water distribution, and sensory perception
3个月前
已完结
Effects of vegetable extracts on the formation of heterocyclic aromatic amines and advanced glycation end products during roasting and in vitro digestion of roasted beef patties
3个月前
已完结
Effects of microwave processing in comparison to sous vide cooking on meat quality, protein structural changes, and in vitro digestibility
3个月前
已完结
Comparative proteomic analyses to investigate premature browning in high‑oxygen modified atmosphere packaged beef patties
3个月前
已完结
Cellulose as filler particle affects the poroviscoelasticity behavior of meat gels: hydration properties and microstructure
3个月前
已完结
Comparison of bacterial diversity profiles and microbial safety assessment of salami, Chinese dry-cured sausage and Chinese smoked-cured sausage by high-throughput sequencing
5个月前
已完结
Exploring the freshness biomarker and volatiles formation in stored pork by means of lipidomics and volatilomics
5个月前
已完结
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