Lv2
188 积分 2023-11-05 加入
Characterization of selected commercially available grilled lamb shashliks based on flavor profiles using GC-MS, GC × GC-TOF-MS, GC-IMS, E-nose and E-tongue combined with chemometrics
3个月前
已完结
Characterizing key aroma‐active compounds of stewed mutton using gas chromatography‐olfactometry‐mass spectrometry coupled with odour activity value
3个月前
已完结
Effect of Ultra-High-Pressure Homogenization Processing on the Microbiological, Physicochemical, and Sensory Characteristics of Fish Broth
3个月前
已完结
Enhancing saltiness perception in bone broth: the additive effect of oil and optimization of sodium‐reduction formula for consumer acceptability
5个月前
已完结
Effect of multi‐frequency countercurrent ultrasound treatment on extraction optimization, functional and structural properties of protein isolates from Walnut (Juglans regiaL.) meal
6个月前
已完结
Applications of ultrasound in food technology: Processing, preservation and extraction
6个月前
已完结
Ultrasound assisted enzymatic pre-treatment of high fat content dairy wastewater
6个月前
已完结
Chemical compositions and sensory characteristics of pork rib and Silkie chicken soups prepared by various cooking techniques
6个月前
已完结
Relating the variation of secondary structure of gelatin at fish oil–water interface to adsorption kinetics, dynamic interfacial tension and emulsion stability
6个月前
已完结
Characterization and molecular docking study of taste peptides from chicken soup by sensory analysis combined with nano-LC-Q-TOF-MS/MS
6个月前
已完结
皖公网安备34019202002308
