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10 积分 2024-09-24 加入
Capture modes evaluation of four flavor constituents in β-lactoglobulin by high-resolution mass spectrometry and molecular dynamics simulation approaches
3天前
已完结
Interaction of selected volatile flavour compounds and salt-extracted pea proteins: Effect on protein structure and thermal-induced gelation properties
3天前
已完结
Capacity of myofibrillar protein to adsorb characteristic fishy-odor compounds: Effects of concentration, temperature, ionic strength, pH and yeast glucan addition
3天前
已完结
Kinetic response of conformational variation of duck liver globular protein to ultrasonic stimulation and its impact on the binding behavior of n-alkenals
3天前
已完结
Effect of incubation temperature on the binding capacity of flavor compounds to myosin
3天前
已完结
The biofilm matrix
1个月前
已完结
Horse Meat Microbiota: Determination of Biofilm Formation and Antibiotic Resistance of Isolated Staphylococcus Spp
1个月前
已关闭
New trends in the development of photodynamic inactivation against planktonic microorganisms and their biofilms in food system
1个月前
已完结
Microbial food spoilage: impact, causative agents and control strategies
1个月前
已完结
Improving the microbiological safety and quality of aquatic products using nonthermal processing
2个月前
已完结
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