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0 积分 2024-12-21 加入
Effect of lipid oxidation on quality attributes and control technologies in dried aquatic animal products: a critical review
1小时前
已完结
Development of a Successive two-stage Radio Frequency Combined hot/cold air Drying of Squid Based on Drying Kinetics and Browning Index
1小时前
已完结
Flavour enhancement of dry fermented sausages by nitrite-degrading Levilactobacillus brevis CHOL1: Combining flavouromics and lipidomics to elucidate the mechanism of aroma formation
1个月前
已完结
Dynamics Changes in Physicochemical Properties, Antioxidant Activity, and Non-Volatile Metabolites During Bulang Pickled Tea Fermentation
1个月前
已关闭
Comprehensive lipidomics and flavoromics reveals the accelerated oxidation mechanism of fish oil from silver carp (Hypophthalmichthys molitrix) viscera during heating
1个月前
已完结
Low temperature, high salinity depuration enhances Pacific oyster (Crassostrea gigas) lipid nutrition during anhydrous living-preservation: Lipidomic insights based on RPLC–Q-TOF-MS/MS
1个月前
已完结
Intermolecular interactions influenced the gelation and texture improvement of sturgeon surimi gels by walnut protein isolates
1个月前
已完结
Characterization of bloom formation on open sun-dried squid (Illex argentinus): A chemical composition perspective
1个月前
已完结
Coupling proteomics and lipidomics for insights into regulation of oat (Avena sativa) grain lipid synthesis
1个月前
已完结
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