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10 积分 2025-10-31 加入
Electric Field-Assisted Thawing for Meat: Quality and Process Efficiency Aspects
1个月前
已完结
Elucidating Volatile Flavor Profiles and Metabolic Pathways in Northern Pike (Esox lucius) During Superchilled Storage: A Combined UPLC-Q-TOF/MS and GC-MS Approach
3个月前
已完结
Evaluation of clove, cassia, tea polyphenols, rosemary extract, lysozyme, and nisin in inhibiting fat oxidation and microbial growth in salted and dried Spanish mackerel fillet during storage and subsequent shelf-life model development
3个月前
已完结
Effect of partial NaCl replacement by KCl and calcium ascorbate on protein and lipid oxidation in bacon during storage
3个月前
已完结
Quality assessment and microbial community succession of finely chopped common carp (Cyprinus carpio) under low-temperature storage: Implications for nutritional composition and spoilage indicators
3个月前
已完结
The structure, properties, synthesis method and antimicrobial mechanism of ε-polylysine with the preservative effects for aquatic products
4个月前
已完结
Application of mixed natural preservatives to improve the quality of crayfish during frozen storage
4个月前
已完结
Natural preservatives used in foods: a review
4个月前
已完结
Potentiality of ginger extract as natural preservative for raw tilapia fish ( Oreochromis mossambicus ) during storage at refrigerated temperature
4个月前
已完结
Identification of the deterioration flavor markers based on E-nose, GC-IMS and GC–MS during fresh sea cucumber storage and preservation by thymol
6个月前
已完结
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