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314 积分 2023-11-15 加入
How Maillard Reaction Influences Sensorial Properties (Color, Flavor and Texture) of Food Products?
16小时前
待确认
Composition, structure and flavor mechanism of numbing substances in Chinese prickly ash in the genus Zanthoxylum: A review
20小时前
已完结
Saltiness perception mechanism and salt reduction strategies in food
2天前
已完结
Mechanism of salt effect on flavor formation in Lactiplantibacillus plantarum fermented tilapia: integrated multiple intelligent sensory and flavor omics analyses
4天前
已完结
The interaction of Lactiplantibacillus plantarum and Latilatilactobacillus sakei regulated the formation of characteristic quality attributes of low-salt fermented tilapia
4天前
已完结
Volatile metabolomics and chemometric study provide insight into the formation of the characteristic cultivar aroma of Hemerocallis
6天前
已完结
Phosphatidylserine: A comprehensive overview of synthesis, metabolism, and nutrition
7个月前
已完结
Gellan gum-gelatin scaffolds with Ca2+ crosslinking for constructing a structured cell cultured meat model
7个月前
已完结
A comprehensive analysis of aroma quality and perception mechanism in ginger-infused stewed beef using instrumental analysis, sensory evaluation and molecular docking
7个月前
已完结
Effect of heating temperature and time on the formation of volatile organic compounds during reactions between linoleic acid and free amino acids or myofibrillar proteins
7个月前
已完结
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