Lv4
540 积分 2025-09-26 加入
Effect of vacuum frying and atmospheric frying on the quality and protein oxidation of squid (Loligo chinensis)
26天前
已完结
Changes in Novel Biomarkers for Protein Oxidation in Pork Patties under Different Cooking Methods
26天前
已完结
Effects of thermal processing and temperature on the quality, protein oxidation, and structural characteristics of yak meat
29天前
已完结
Effects of low-temperature vacuum frying on scallops quality and development of a machine learning-based quality prediction model
29天前
已完结
Deep-Frying Performance of Palm Olein and Sunflower Oil Variants: Antioxidant-Enriched and High-Oleic Oil as Potential Substitutes
1个月前
已完结
Lipid Oxidation in Meat: From Fundamental Mechanisms to Latest Control Solutions
1个月前
已关闭
Comprehensive multiomics analysis reveals the effects of French fries and chicken breast meat on the oxidative degradation of lipids in soybean oil during deep-frying
1个月前
已完结
Insight into the effect of traditional frying techniques on glycosylated hazardous products, quality attributes and flavor characteristics of grass carp fillets
1个月前
已完结
Schemes for enhanced antioxidant stability in frying meat: a review of frying process using single oil and blended oils
1个月前
已完结
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