Lv5
840 积分 2020-12-06 加入
Metabolites of Food Bioactives Targeting Post-Translational Modifications in Cardiovascular Diseases: Mechanisms and Therapeutic Potential
7小时前
已完结
Astral-based DIA proteomics explored the flavor enhancement mechanism of Chinese traditional smoked bacon by staphylococcal co-fermentation
15小时前
已完结
UPLC-MS-MS-based lipidomics for the evaluation of changes in lipids during dry-cured mutton ham processing
1个月前
已完结
Ultrasound-assisted extraction of lipids as food components: Mechanism, solvent, feedstock, quality evaluation and coupled technologies – A review
1个月前
已完结
UHPLC-MS/MS-based lipidomics for the evaluation of the relationship between lipid changes and Zn-protoporphyrin formation during Nuodeng ham processing
1个月前
已完结
Evaluation of the effects of compound curing agents on the lipid profiles and volatile flavors in Nuodeng ham based on lipidomics and GC-IMS analysis
2个月前
已完结
Insight into the mechanism of Maillard reaction and lipids mutually contribute to the flavor release of squid fillets during the drying process
2个月前
已完结
Proteomic analysis of duck meat: Effect of air-drying time on key aroma formation
2个月前
已完结
Integration of untargeted lipidomics and targeted metabolomics revealed the mechanism of flavor formation in lightly cured sea bass driven via salt
2个月前
已完结
Comprehensive characterization of the differences in metabolites, lipids, and volatile flavor compounds between Ningxiang and Berkshire pigs using multi-omics techniques
2个月前
已完结
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