Lv11
90 积分 2024-08-30 加入
Machine learning and GC–MS revealing the characteristic flavour compounds of Cheddar cheese origin-independent at different ripening periods
1小时前
待确认
Uncovering the chemical drivers of Sichuan pepper aroma preferences based on integrated sensory evaluation, GC–MS, and multivariate analysis
1天前
已完结
Determination of arsenic in Chinese mitten crabs (Eriocheir sinensis): Effects of cooking and gastrointestinal digestion on food safety
1个月前
已完结
Research progress on the formation, influencing factors, and mitigation strategies of advanced glycation end products in meat-based foods during frozen storage and processing
2个月前
已完结
Covalent Grafting of 5-Aminolevulinic Acid onto Polylactic Acid Films and Their Photodynamic Potency in Preserving Salmon
2个月前
已完结
Recent advances in the use of antarctic krill (Euphausia superba) as a sustainable source of high-quality protein: A comprehensive review
2个月前
已完结
Odorants Identified in Chinese Dry-Cured Ham Contribute to Salty Taste Enhancement
4个月前
已完结
Effectively saltiness enhanced odorants screening and prediction by database establish, sensory evaluation and deep learning method
4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
4个月前
已完结
Mitigating fishy odor in surimi gels: Interactions between myofibril proteins and chito-oligosaccharides
4个月前
已完结
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