Lv3
270 积分 2024-08-30 加入
Proteomics analysis provides insights into the formation of volatile organic compounds in Tibetan pork across three cooking methods
17小时前
已完结
Integrated metabolomics and GC-IMS analysis to reveal the flavor formation of Mactra veneriformis during combined hot-air drying with boiling pretreatment
17小时前
求助中
Untargeted metabolomics coupled with flavoromics reveal the effect of Perilla frutescens water extract marination on the physicochemical attributes and flavors of grass carp cubes
3天前
已完结
Scaffolding Strategies in Mimicking Muscle and Fat Tissue: Focus on the Current Primary Challenge in Cultured Meat
3天前
已完结
Odorant-binding proteins: from olfactory roles to intelligent biomaterials for food flavor regulation
3天前
求助中
Roasting-induced modulation of volatile profiles and sensory attributes in edible insect oils
4天前
已完结
A novel strategy for sodium reduction in salted goose: Employing basic amino acids to mitigate oxidation and improve sensory quality
4天前
已完结
Exploring aroma descriptions of different cherry juice and the mechanism of aroma formation in Lapins using volatilomics and machine learning
30天前
已完结
Temporal evolution and molecular mechanism of umami peptides in Daweishan Mini chicken: synergistic analysis by peptidomics, molecular docking and molecular dynamics simulation
30天前
已完结
Novel cooking techniques and their impact on livestock meat quality: A comprehensive review of processing, eating, nutritional, and safety quality
30天前
已完结
皖公网安备34019202002308
