Lv41
410 积分 2023-11-23 加入
Optimization of formulation and process conditions of chestnut-based functional beverage using response surface methodology
1个月前
已完结
Rice‐based noodle formulation: Consumer preference and optimization by mixture design
2个月前
已完结
Effects of different thermal methods and degrees on the flavor of channel catfish (Ictalurus punctatus) fillets: Fatty acids, volatile flavor and taste compounds
2个月前
已完结
Fishy odorants in pre-processed fish fillet and surimi products made from freshwater fish: Formation mechanism and control methods
4个月前
已完结
Comparison of Different Technologies (Conventional Thermal Processing, Radiofrequency Heating and High-Pressure Processing) in Combination with Thermal Solar Energy for High Quality and Sustainable Fish Soup Pasteurization
4个月前
已完结
Identification and characterisation of taste-enhancing peptides from oysters (Crassostrea gigas) via the Maillard reaction
4个月前
已完结
Effects of ultrasound-assisted heating on aroma profile, peptide structure, peptide molecular weight, antioxidant activities and sensory characteristics of natural fish flavouring
4个月前
已完结
Enzymatic Conversion of Red Tilapia (Oreochromis niloticus) By-Products in Functional and Bioactive Products
4个月前
已完结
From formation to solutions: Off-flavors and innovative removal strategies for farmed freshwater fish
4个月前
已完结
[49] Determination of carbonyl content in oxidatively modified proteins
6个月前
已关闭
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