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Food Chemistry: X
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February 29, 2024
Characterization of key aroma compounds in roasted chicken using SPME, SAFE, GC-O, GC-MS, AEDA, OAV, recombination-omission tests, and sensory evaluation
Ruotong Nie, Chunjiang Zhang, Huan Liu, et al.
Food Science of Animal Resources
|
May 20, 2020
Effect of Chinese Cinnamon Powder on the Quality and Storage Properties of Ground Lamb Meat during Refrigerated Storage
Zubair Hussain, Xin Li, Muawuz Ijaz, et al.
Journal of the Science of Food and Agriculture
|
July 17, 2025
Insights into microstructure, physicochemical characteristics and functional properties of collagen extracted from various livestock skins
Ming Zhu, Shaobo Li, Li Chen, et al.
Food Chemistry
|
June 3, 2025
The role of lactate in meat beyond pH regulation: A study on lactylation and its effects on meat metabolism
Xiangfei Liu, Ying Xu, Xinran Zhao, et al.
Food Chemistry: X
|
January 31, 2024
Effects of phosphoglycerate kinase 1 and pyruvate kinase M2 on metabolism and physiochemical changes in postmortem muscle
Caiyan Huang, Dequan Zhang, Christophe Blecker, et al.
Food Chemistry
|
April 14, 2024
Development of a rhodamine-based fluorescent probe for ATP detection for potential applications in meat freshness assessment
Yuanyuan Su, Minghui Gu, Cheng Li, et al.
Food Research International (Ottawa, Ont.)
|
July 6, 2026
Metagenomic-metabolomic integration elucidates stage-specific dynamics of microbial communities and metabolites driving pork spoilage in commercial supply chains
Caiyan Huang, Yingxin Zhao, Minghui Gu, et al.
Food Chemistry
|
November 22, 2025
Geographical origin authentication of lamb: Advancing label control through 4D-DIA quantitative proteomics and interpretable machine learning methods
Chongxin Liu, Simona Grasso, Nigel Patrick Brunton, et al.
Foods (Basel, Switzerland)
|
February 26, 2025
Optimizing Protein Profile, Flavor, Digestibility, and Microstructure: The Impact of Preheating and Reheating in Stir-Fried Chicken
Kumayl Hassan Akhtar, Ziwu Gao, Zeyu Zhang, et al.
Food Chemistry
|
April 28, 2024
Conformational changes induced by selected flavor compounds from spices regulate the binding ability of myofibrillar proteins to aldehyde compounds
Xiangxiang Sun, Yumei Yu, Ahmed S M Saleh, et al.
Page
of 24
Search research articles
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Showing results (171-180 of 233) with videos related to
Sort By:
Page
of 24
Food Chemistry: X
|
February 29, 2024
Characterization of key aroma compounds in roasted chicken using SPME, SAFE, GC-O, GC-MS, AEDA, OAV, recombination-omission tests, and sensory evaluation
Ruotong Nie, Chunjiang Zhang, Huan Liu, et al.
Food Science of Animal Resources
|
May 20, 2020
Effect of Chinese Cinnamon Powder on the Quality and Storage Properties of Ground Lamb Meat during Refrigerated Storage
Zubair Hussain, Xin Li, Muawuz Ijaz, et al.
Journal of the Science of Food and Agriculture
|
July 17, 2025
Insights into microstructure, physicochemical characteristics and functional properties of collagen extracted from various livestock skins
Ming Zhu, Shaobo Li, Li Chen, et al.
Food Chemistry
|
June 3, 2025
The role of lactate in meat beyond pH regulation: A study on lactylation and its effects on meat metabolism
Xiangfei Liu, Ying Xu, Xinran Zhao, et al.
Food Chemistry: X
|
January 31, 2024
Effects of phosphoglycerate kinase 1 and pyruvate kinase M2 on metabolism and physiochemical changes in postmortem muscle
Caiyan Huang, Dequan Zhang, Christophe Blecker, et al.
Food Chemistry
|
April 14, 2024
Development of a rhodamine-based fluorescent probe for ATP detection for potential applications in meat freshness assessment
Yuanyuan Su, Minghui Gu, Cheng Li, et al.
Food Research International (Ottawa, Ont.)
|
July 6, 2026
Metagenomic-metabolomic integration elucidates stage-specific dynamics of microbial communities and metabolites driving pork spoilage in commercial supply chains
Caiyan Huang, Yingxin Zhao, Minghui Gu, et al.
Food Chemistry
|
November 22, 2025
Geographical origin authentication of lamb: Advancing label control through 4D-DIA quantitative proteomics and interpretable machine learning methods
Chongxin Liu, Simona Grasso, Nigel Patrick Brunton, et al.
Foods (Basel, Switzerland)
|
February 26, 2025
Optimizing Protein Profile, Flavor, Digestibility, and Microstructure: The Impact of Preheating and Reheating in Stir-Fried Chicken
Kumayl Hassan Akhtar, Ziwu Gao, Zeyu Zhang, et al.
Food Chemistry
|
April 28, 2024
Conformational changes induced by selected flavor compounds from spices regulate the binding ability of myofibrillar proteins to aldehyde compounds
Xiangxiang Sun, Yumei Yu, Ahmed S M Saleh, et al.
Page
of 24