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122 积分 2024-08-05 加入
Microwave heating and conduction heating pork belly: Influence of heat transfer modes on volatile compounds and aroma attributes
7天前
已完结
Ethylene promotes ester biosynthesis through PuERF13/PuDof2.5 synergically activated PuAAT1 during ripening of cold-stored ‘Nanguo’ pear
7天前
已关闭
The HY5 transcription factor negatively regulates ethylene production by inhibiting ACS1 expression under blue light conditions in pear
7天前
已关闭
The Effects of Long-Duration Stewing Combined with Different Cooking and Heating Methods on the Quality of Pork Belly
13天前
已完结
Analysis of volatile flavor and lipids in different breeds of pork using electronic noses, GC-MS and UPLC-MS/MS
13天前
已完结
Formulation and Characterization of Phytostanol Ester Solid Lipid Nanoparticles for the Management of Hypercholesterolemia: An ex vivo Study
2个月前
已完结
Investigation into the bioavailability of synthesized phytosterol esters in vitro and in vivo using Caco-2 cell model and Wistar rats
2个月前
已完结
Microwave heating and conduction heating pork belly: Influence of heat transfer modes on volatile compounds and aroma attributes
2个月前
已完结
Pork meat prepared by different cooking methods. A microstructural, sensorial and physicochemical approach
3个月前
已完结
3D printing surimi enhanced by surface crosslinking based on dry-spraying transglutaminase, and its application in dysphagia diets
3个月前
已完结
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