Lv5
1230 积分 2024-03-26 加入
Integration of untargeted lipidomics and targeted metabolomics revealed the mechanism of flavor formation in lightly cured sea bass driven via salt
1个月前
已完结
Effect of gamma irradiation treatment on microstructure, water mobility, flavor, sensory and quality properties of smoked chicken breast
2个月前
已完结
Development and validation of a HILIC-MS/MS method for simultaneous quantitative of taste-active compounds in foods
2个月前
已完结
Volatile metabolomics and chemometric study provide insight into the formation of the characteristic cultivar aroma of Hemerocallis
2个月前
已完结
The formation of key aroma compounds in roasted mutton during the traditional charcoal process
2个月前
已完结
Characterization of selected commercially available grilled lamb shashliks based on flavor profiles using GC-MS, GC × GC-TOF-MS, GC-IMS, E-nose and E-tongue combined with chemometrics
2个月前
已完结
Comparison of one-phase and two-phase extraction methods for porcine tissue lipidomics applying a fast and reliable tentative annotation workflow
3个月前
已完结
The establishment of ham grade, sensory scores and key flavor substances prediction models for Jinhua ham via E-nose combined with machine learning
3个月前
已完结
Molecular Mechanism of the Impact of Lipid Oxidation Products (2,4-Decadienal) on the Conformation of Grouper (Epinephelus coioides) Myofibrillar Proteins During Refrigeration and its Implications on the Overall Protein Flavor
3个月前
已完结
Electronic nose for the detection and discrimination of volatile organic compounds: Application, challenges, and perspectives
3个月前
已完结
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