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40 积分 2024-08-22 加入
Impact of infrared and dry air roasting on the oxidative stability, fatty acid composition, Maillard reaction products and other chemical properties of black cumin (Nigella sativa L.) seed oil
4天前
已完结
Analysis of Volatile Compounds and Vintage Discrimination of Raw Pu-erh Tea Based on GC-IMS and GC-MS Combined with Data Fusion
13天前
已完结
Predicting fishiness off-flavour and identifying compounds of lipid oxidation in dairy powders by SPME-GC/MS and machine learning
1个月前
已完结
Exploring Core fermentation microorganisms, flavor compounds, and metabolic pathways in fermented Rice and wheat foods
1个月前
已完结
Dynamic effects of ultrasonic treatment on flavor and metabolic pathway of pumpkin juice during storage based on GC–MS and GC-IMS
1个月前
已完结
Recognition and identification of compounds contributing to off-flavor of egg white powder by molecular sensory science approach
1个月前
已完结
Recent progress in food quality control through flavor analysis using gas chromatography–ion mobility spectrometry
1个月前
已完结
Physicochemical and functional properties of egg white peptide powders under different storage conditions
1个月前
已完结
Storage impact on egg white powder's physical and functional properties
1个月前
已完结
Quantitative proteomics provides insights into the mechanism of the differences in heat-induced gel properties for egg white proteins with different interior quality during ageing in laying hens
1个月前
已完结
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