Lv4
486 积分 2024-11-06 加入
Effect of curing and heat treatments on the Salmonella survival and physicochemical properties of chicken egg yolk
8天前
已完结
Targeted metabolomics reveals the contribution of degradation and oxidation of lipids and proteins mediated by pH to the formation of characteristic volatiles in preserved egg yolk during pickling
24天前
已完结
Characterization and classification of volatiles from different breeds of eggs by SPME-GC–MS and chemometrics
24天前
已完结
The improvement of gel properties and volatiles for frozen egg white melted assisted with ultrasound
24天前
已完结
Transparent mechanism of salted egg (white) hierarchically and synergistically driven by NaCl, NaOH and thermal treatment: Based on empirical data and molecular simulation
24天前
已完结
A new insight into the key matrix components for aftertaste in Ampelopsis grossedentata (vine tea) infusion: From the intensity and duration of taste profiles using non-targeted metabolomics and molecular simulation
24天前
已完结
Targeted metabolomics reveals the contribution of degradation and oxidation of lipids and proteins mediated by pH to the formation of characteristic volatiles in preserved egg yolk during pickling
24天前
已完结
Study on the mechanism of improving the quality of salted egg yolks by ultrasonic synergistic NaCl dry-curing
24天前
已关闭
Translucency mechanism of heat-induced pigeon egg white gel
24天前
已完结
Multiomics reveals the formation pathway of volatile compounds in preserved egg yolk (PEY) induced by NaCl: Based on the model of PEY and salted egg yolk (SEY) treated with/without NaCl
24天前
已完结
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