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Analysis of volatile compounds and flavor fingerprint in Jingyuan lamb of different ages using gas chromatography–ion mobility spectrometry (GC–IMS)
1天前
已完结
Investigation of volatile flavor compounds and characterization of aroma-active compounds of water-boiled salted duck using GC–MS–O, GC–IMS, and E-nose
1天前
已完结
Aroma compounds identified in cooked meat: A review
1个月前
已完结
Investigating the quality discrepancy between different salmon and tracing the key lipid precursors of roasted flavor
3个月前
已完结
Aroma compounds identified in cooked meat: A review
3个月前
已完结
Ninety-Day Subchronic Toxicology of Individual and Combined Toxicants from the Thermal Processing of Lipid-Rich Foods
3个月前
已完结
Untargeted metabolomics combined with chemometrics reveals distinct metabolic profiles across two sparkling cider fermentation stages
3个月前
已完结
The flavor enhancement mechanism of ultrasound-assisted curing and UV-assisted drying in semi-dried tilapia fillets based on flavoromics, lipidomics, and metabolomics
3个月前
已完结
Comprehensive foodomics analysis reveals key lipids affect aroma generation in beef
4个月前
已完结
Effects of different cooking methods on the lipids and volatile components of farmed and wild European sea bass ( Dicentrarchus labrax )
4个月前
已完结
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