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50 积分 2024-10-15 加入
Preparation of Saltiness-Enhancing Enzymatic Hydrolyzed Pea Protein and Identification of the Functional Small Peptides of Salt Reduction
11小时前
已完结
The Maillard reaction and its control during food processing. The potential of emerging technologies
1天前
已完结
Pulsed electric field‐assisted drying: A review of its underlying mechanisms, applications, and role in fresh produce plant‐based food preservation
5天前
已完结
Preparation and identification of an antioxidant peptide from wheat embryo albumin and characterization of its Maillard reaction products
6天前
已完结
Mechanism of Carbon Skeleton Formation of 2,3,5-Trimethylpyrazine via a Conversion Reaction between Methylglyoxal and Glyoxal
6天前
已完结
Identification and Characterization of Novel Umami Peptides from Protein Hydrolysates of Morchella esculenta and Their Interaction with T1R1/T1R3 Receptor
6天前
已完结
Effects of 5 antibrowning agents on the color parameters of Dangshan pear (Pyrus spp.) wine during storage
16天前
已完结
Characterization of Aroma Compounds in Chinese Rice Wine Qu by Solvent-Assisted Flavor Evaporation and Headspace Solid-Phase Microextraction
16天前
已完结
How Maillard Reaction Influences Sensorial Properties (Color, Flavor and Texture) of Food Products?
16天前
已完结
Sensory evaluation of roasted sweet potatoes influenced by different cultivars: A correlation study with respect to sugars, amino acids, volatile compounds, and colors
16天前
已完结
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