Lv2
138 积分 2023-01-03 加入
Mechanistic insights into off-flavor masking of textured soy protein using a Maillard reaction system with D-xylose and sulfur-containing amino acids
12天前
已完结
Characteristic volatile compounds contributed to aroma of braised pork and their precursor sources
13天前
已完结
Identification of characteristic flavor compounds in steamed and baked Hu sheep mutton
13天前
已完结
Aroma formation in peptide-involved Maillard reaction: mechanistic insights, key factors, and control strategies
24天前
已完结
Effect of cooking methods on the edible, nutritive qualities and volatile flavor compounds of rabbit meat
29天前
已完结
Characteristic aroma changes during the sauce-flavoured black pork processing based on HS-SPME-GC-O-MS and aroma recombination/omission experiments of the final product
1个月前
已完结
The flavour substances and key precursor peptides of meaty flavour prepared from Maillard reaction products of Lycium barbarum seed meal
1个月前
已完结
Maillard reaction products of hydrolyzed Copyinds comatus protein with various sugar-amino acid combinations: Focusing on their meaty aroma notes and salt reduction abilities
1个月前
已完结
Sautéing and roasting effect on free amino acid profiles in portobello and shiitake mushrooms, and the effect of mushroom- and cooking-related volatile aroma compounds on meaty flavor enhancement
1个月前
已完结
Sampling techniques for the determination of volatile components in food of animal origin
1个月前
已关闭
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