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100 积分 2024-09-07 加入
Characterization of the effect of different cooking methods on volatile compounds in fish cakes using a combination of GC–MS and GC-IMS
14天前
已完结
pH- and temperature-dependent denaturation profiles of tuna myoglobin
29天前
已完结
New integrated process for production of edible and fishmeal powders from sardines: Drying kinetics and quality attributes
1个月前
已完结
Quality improvement of threadfin bream (Nemipterus virgatus) surimi-gel using soy protein as a natural food additive
1个月前
已完结
Comparison of the effect of vegetable oil and oleogels with different unsaturation on gel properties of Nemipterus virgatus surimi
1个月前
已完结
Application of Food Extrusion Process to Develop Fish Meat-Based Extruded Products
1个月前
已完结
Elucidating the formation of the uniform “glass-like” texture in dried-bonito during processing based on microstructure and protein properties
1个月前
已完结
The effect of enzyme treatment on polyphenol and cell wall polysaccharide extraction from the grape berry and subsequent sensory attributes in Cabernet Sauvignon wines
1个月前
已完结
Binding and distribution regularity of water molecules in high-moisture textured Antarctic krill (Euphausia superba) meat
1个月前
已完结
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