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40 积分 2025-06-19 加入
The flavour substances and key precursor peptides of meaty flavour prepared from Maillard reaction products of Lycium barbarum seed meal
13小时前
待确认
Characterization of key aroma-active compounds in fermented chili pepper (Capsicum frutescens L.) using instrumental and sensory techniques
2天前
已完结
Characterization of the sensory evaluation system for fermented chili pepper (Capsicum annuum L.) using GC-O-MS and sensory analysis techniques
2天前
已完结
Metabolomics, E-tongue and HS-SPME-GC–MS reveal the smoking process of Prunus mume: Changes in flavor and chemical compositions
20天前
已完结
Interactions of pea protein with three sulfur-containing flavor compounds: Insights into molecule structural, non-covalent, and binding mechanisms
20天前
已完结
Integration of GC-MS, ROAV, and chemometrics to characterize key differential volatile compounds in wild and cultivated blueberries from Northeast China
1个月前
已完结
Identification of Potential Histone deacetylase 3 Inhibitors from Fermented Bamboo Shoots using GC-MS Metabolomics, Molecular Docking, Pharmacokinetics and Molecular Dynamics Simulations Approaches
1个月前
已完结
Quality Enhancement and Metabolic Mechanism of Fermented Sausages with Lactiplantibacillus plantarum and Companilactobacillus alimentarius
1个月前
已完结
Hydroxyl radical scavenging activity of compatible solutes
1个月前
已完结
Controlled oral destabilization of food emulsions for sequential aroma release and profiled flavour perception
1个月前
已完结
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