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Research progress on the formation, influencing factors, and mitigation strategies of advanced glycation end products in meat-based foods during frozen storage and processing
6小时前
待确认
Covalent Grafting of 5-Aminolevulinic Acid onto Polylactic Acid Films and Their Photodynamic Potency in Preserving Salmon
6小时前
已完结
Recent advances in the use of antarctic krill (Euphausia superba) as a sustainable source of high-quality protein: A comprehensive review
6小时前
已完结
Odorants Identified in Chinese Dry-Cured Ham Contribute to Salty Taste Enhancement
1个月前
已完结
Effectively saltiness enhanced odorants screening and prediction by database establish, sensory evaluation and deep learning method
2个月前
已完结
Mushroom alcohol(1-octen-3-ol)and other 7 aroma compounds selected from Chinese dry-cured hams can enhance saltiness perception
2个月前
已完结
Mitigating fishy odor in surimi gels: Interactions between myofibril proteins and chito-oligosaccharides
2个月前
已完结
Factors influencing surimi gelling properties and natural additive–based gel fortification strategies: A review
2个月前
已完结
Comprehensive insights into the mechanism of flavor formation driven via inoculation with mixed starter cultures in dry-fermented tilapia sausages: Integration of macrogenomics, volatilomics, and lipidomics
2个月前
已完结
Exploring the Mechanism of Directional Production of Characteristic Compounds by Interaction between Fish Myofibrillar Protein and Key Lipids with Different Saturations
2个月前
已完结
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