Lv54
1590 积分 2020-12-06 加入
Biogenic amines in fermented foods: A comprehensive review from formation pathways, risk analysis, detection technologies to control measures
1个月前
已完结
Evaluation of the lipolytic and antioxidant activities of different strains of coagulase-negative staphylococci in fermented sausages
1个月前
已完结
Rice wine lees coating enhances proteolysis and umami development in Jinhua ham during ripening
1个月前
已完结
Microbial composition, dynamics, and functional roles in jinhua ham fermentation: integrating starter cultures and multi-omics for quality and safety
1个月前
已完结
Effect of Lactobacillus plantarum and Staphylococcus xylosus on flavour development and bacterial communities in Chinese dry fermented sausages
1个月前
已完结
Two Debaryomyces hansenii strains as starter cultures for improving the nutritional and sensory quality of dry-cured pork belly
1个月前
已完结
Staphylococcus inoculation enhances the sensorial attributes of Chinese bacon by coordinating the composition of flavor compounds through amino acid metabolism
1个月前
已完结
Integrated E-nose, GC-MS/GC-IMS, untargeted metabolomics, and high-throughput sequencing reveal mechanisms underlying grade-dependent flavour differentiation in Xuanwei ham
1个月前
已完结
Effect of the protease from Staphylococcus carnosus on the proteolysis, quality characteristics, and flavor development of Harbin dry sausage
2个月前
已完结
TMT-labeled quantitative proteomic reveals the mechanism of proteolysis and taste improvement of dry-cured bacon with Staphylococcus co-inoculation
2个月前
已完结
皖公网安备34019202002308
