Lv5
880 积分 2020-12-06 加入
Increased plasma concentrations of Palmitoylethanolamide, an endogenous fatty acid amide, affect oxidative damage of human low-density lipoproteins: An in vitro study
1天前
待确认
Near-infrared spectroscopy assisted by random forest for predicting the physicochemical indicators of yak milk powder
2个月前
已完结
A general deep learning model for predicting and classifying pea protein content via visible and near-infrared spectroscopy
2个月前
已完结
A Comprehensive Review on Lipid Oxidation in Meat and Meat Products
2个月前
已完结
Characterizing the effect of free amino acids and volatile compounds on excessive bitterness and sourness in defective dry-cured ham
2个月前
已完结
Insights into the identification of bitter peptides from Jinhua ham and its taste mechanism by molecular docking and transcriptomics analysis
2个月前
已完结
Revealing the flavor changes of spiced beef under different thermal treatment temperatures: A complementary approach with GC-IMS and GC-O-MS
2个月前
已完结
Quantitative predictions of protein and total flavonoids content in Tartary and common buckwheat using near-infrared spectroscopy and chemometrics
2个月前
已完结
Current progress in umami peptides from blue foods: Preparation, screening, evaluation, synergistic effects, and taste mechanism
3个月前
已完结
A quantitative on-line analysis of salt in cured ham by near-infrared spectroscopy and chemometrics
3个月前
已完结
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