Lv54
900 积分 2024-04-30 加入
Cooking evaluation of crayfish (Procambarus clarkia) subjected to microwave and conduction heating: A visualized strategy to understand the heat-induced quality changes of food
2个月前
已完结
The use of dielectric properties and other physical analyses for assessing protein denaturation in beef biceps femoris muscle during cooking from 5 to 85°C
2个月前
已完结
Identification of key physicochemical properties and volatile flavor compounds for the sensory formation of roasted tilapia
3个月前
已完结
Exploring the influence and mechanism of different frying methods on the flavor quality of low-salt sour meat
3个月前
已完结
Recent advances in crispness retention of microwaveable frozen pre-fried foods
4个月前
已完结
Flash heating process for efficient meat preservation
4个月前
已完结
Pickering emulsion stabilized by grass carp myofibrillar protein via one-step: Study on microstructure, processing stability and stabilization mechanism
4个月前
已完结
Prediction of clinical outcome with microarray data: a partial least squares discriminant analysis (PLS-DA) approach
4个月前
已完结
UPLC–QTOF/MS-based non-targeted metabolomics coupled with the quality component, QDA, to reveal the taste and metabolite characteristics of six types of Congou black tea
4个月前
已完结
Application of UHPLC-Q-TOF-MS/MS metabolomics approach to investigate the taste and nutrition changes in tilapia fillets treated with different thermal processing methods
5个月前
已完结
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