Lv11
80 积分 2026-03-13 加入
Comparison and elucidation of the changes in the key odorants of precooked stewed beef during cooking-refrigeration-reheating
4天前
已完结
Elucidating the adsorption mechanisms of yeast extract on trimethylamine and dimethylamine based on multi-spectroscopic techniques and molecular docking
4天前
已完结
Exploring the off-flavour removal mechanism of d-limonene, geraniol and acetophenone in perilla leaves from the perspective of molecular structure and kinetic properties
4天前
已完结
Elucidation of potential lipid precursors and formation pathways for the warmed-over flavor (WOF) in precooked Chinese stewed beef through lipid oxidation mechanisms
4天前
已完结
Study of the flavor dissipation mechanism of soy-sauce-marinated beef using flavor matrices
10天前
已完结
Establishing the relations of characteristic aroma precursors and volatile compounds for authenticating Tibetan pork
10天前
已完结
Exploring relationships between precursor changes and aroma-active compounds formation of cooked Tibetan pork under different cooking methods
10天前
已完结
Mechanism underlying the tenderness evolution of stir-fried pork slices with heating rate revealed by infrared thermal imaging assistance
12天前
已完结
Binding of Selected Aroma Compounds to Myofibrillar Protein, Sarcoplasmic Protein, and Collagen during Thermal Treatment: Role of Conformational Changes and Degradation of Proteins
12天前
已完结
Changes in freezing parameters and temperature distribution of beef induced by AC electric field: Alleviation on freezing damage and myowater loss
18天前
已完结
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