Lv11
30 积分 2023-07-26 加入
Protein Oxidation: Basic Principles and Implications for Meat Quality
2小时前
已完结
Changes in the digestion properties and protein conformation of sturgeon myofibrillar protein treated by low temperature vacuum heating during in vitro digestion
1个月前
已完结
INFOGEST static in vitro simulation of gastrointestinal food digestion
4个月前
已完结
Effect of protein oxidation and degradation on texture deterioration of ready‐to‐eat shrimps during storage
5个月前
已完结
Changes in lipid profiles and volatile compounds of shrimp (Penaeus vannamei) submitted to different cooking methods
5个月前
已完结
Effects of different cooking methods on volatile flavor compounds of chicken breast
5个月前
已完结
Changes in chicken meat proteins during microwave and electric oven cooking
5个月前
已完结
Comparison of nonvolatile and volatile compounds in raw, cooked, and canned yellowfin tuna ( Thunnus albacores )
5个月前
已完结
Prevention and potential repair of colitis: Beneficial effects and regulatory mechanisms of food-derived anti-inflammatory peptides
6个月前
已完结
Determination of Proximate, Amino Acid, and Vitamin Compositions of Sous-Vide Cooked Meagre ( Argyrosomus regius ) and Shrimp ( Penaeus japonicus )
6个月前
已完结
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