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20 积分 2024-07-07 加入
Differentiated texture and lipid-lowering effect of cooked pork belly by different cooking regimes: Insights from myofibrillar protein aggregation and dissociation, micromorphology
9天前
已完结
Differentiated texture and lipid-lowering effect of cooked pork belly by different cooking regimes: Insights from myofibrillar protein aggregation and dissociation, micromorphology
9天前
已完结
Microwave heating and conduction heating pork belly: Influence of heat transfer modes on volatile compounds and aroma attributes
9天前
已完结
Exploring the formation and retention of aroma compounds in ready-to-eat roasted pork from four thermal methods: A lipidomics and heat transfer analysis
9天前
已完结
Analysis of the effect of steaming times on lipid composition of pork belly based on lipidomics technology
15天前
已完结
Analysis of the effect of steaming times on lipid composition of pork belly based on lipidomics technology
18天前
已完结
Exploring the key flavor compounds and aroma profiles in traditionally fermented golden pompano (Trachinotus ovatus): Perspective from molecular sensory science
25天前
已完结
Insights into the molecular mechanisms of lipid metabolism of air-dried goose on the formation of flavor substances by co-inoculation of lactic acid bacteria and staphylococcus based on GC-MS and lipidomics
25天前
已完结
Characterization of potent odorants causing meaty odor reduction in thermal process flavorings with beef-like odor by the sensomics approach
27天前
已完结
Effect of different thermal processing methods and thermal core temperatures on the protein structure and in vitro digestive characteristics of beef
27天前
已完结
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