Lv4
720 积分 2023-10-08 加入
Analytical approaches to flavor research and discovery: from sensory-guided techniques to flavoromics methods
3个月前
已完结
Inhibition of undesirable flavor compounds and lipid oxidation in infant nutrition powder using kiwifruit powder, orange powder and quinoa flour-based formulations
4个月前
已完结
Regulation mechanisms of sea cucumber peptides against scopolamine-induced memory disorder and novel memory-improving peptides identification
4个月前
已完结
Interactions between food matrices and odorants: A review
4个月前
已完结
Investigating the interactions between selected heterocyclic flavor compounds and beef myofibrillar proteins using SPME-GC–MS, spectroscopic, and molecular docking approaches
5个月前
已完结
Comprehensive insights into the organoleptic characteristics attributes of “HuangYuXiang”: Integration of volatilomics, sensomics, macrogenomics, lipidomics, and metabolomics
5个月前
已完结
Tyrosinase inhibitory effects of the peptides from fish scale with the metal copper ions chelating ability
7个月前
已完结
Key aroma compounds of Chinese dry-cured Spanish mackerel (Scomberomorus niphonius) and their potential metabolic mechanisms
8个月前
已完结
OECD-FAO Agricultural Outlook 2015 (Summary in Chinese)
1年前
已完结
Preheat-stabilized pea proteins with anti-aggregation properties
1年前
已完结
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