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160 积分 2024-09-12 加入
Effects of different cold chain logistics modes on the quality and bacterial community succession of fresh pork
24天前
已完结
Investigating flavor and quality characteristics in Chinese bacon from different regions using integrated GC-IMS, electronic sensory assessment, and sensory analysis
24天前
已完结
Effects of heat treatments, storage and reheating on volatile compounds in pork and screening for characteristic volatile compounds
24天前
已完结
Effect of Chinese Baijiu coupled with a ternary mixed starter on the flavor component structure of Chinese Dongbei suancai
5个月前
已完结
Effect of Thermal Processing on Food Allergenicity: Mechanisms, Application, Influence Factor, and Future Perspective
5个月前
已完结
Innovations and challenges in the production of prepared dishes based on central kitchen engineering: A review and future perspectives
6个月前
已完结
Effects of (+)-catechin on a rice bran protein oil-in-water emulsion: Droplet size, zeta-potential, emulsifying properties, and rheological behavior
6个月前
已完结
Effects of micro-/nano-scaled chicken bones on heat-induced gel properties of low-salt pork batter: Physicochemical characteristics, water distribution, texture, and microstructure
7个月前
已完结
Microwave heating and conduction heating pork belly: Non-volatile compounds and their correlation with taste characteristics, heat transfer modes, and matrix microstructure
7个月前
已完结
ATP-induced Changes in Energy Status and Membrane Integrity of Harvested Litchi Fruit and its Relation to Pathogen Resistance
7个月前
已完结
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