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Foods (Basel, Switzerland)
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February 13, 2026
Integrated Mechanisms of Flavor and Quality Development in Braised Pork: A Study on Volatile Profiles, Texture Dynamics, Nucleotide Catabolism, and Protein Oxidation
Zhuowen Wang, Jinxuan Cao, Jinpeng Wang, et al.
Foods (Basel, Switzerland)
|
September 14, 2024
An Investigation of Volatile Flavor Compounds and Lipolysis-Oxidation in Coppa as Affected by the Inoculation of Coagulase-Negative <i>Staphylococcus</i> during the Air-Drying Stage
Jialing Ye, Xuying Zhang, Shuge Yuan, et al.
Journal of Food Science
|
May 30, 2020
The comparative research of structural and textural characteristics of six kinds of collagen-based sauce braised meat products
Chunyan Xu, Ying Wang, Jun He, et al.
Food Chemistry
|
September 22, 2018
Molecular docking and simulation of the synergistic effect between umami peptides, monosodium glutamate and taste receptor T1R1/T1R3
Yali Dang, Li Hao, Jinxuan Cao, et al.
Critical Reviews in Food Science and Nutrition
|
October 14, 2022
Role of low molecular additives in the myofibrillar protein gelation: underlying mechanisms and recent applications
Yuemei Zhang, Genpeng Bai, Guofeng Jin, et al.
Journal of the Science of Food and Agriculture
|
June 23, 2023
The combination of high-throughput sequencing and LC-MS/MS reveals the mechanism of Staphylococcus inoculation on bacterial community succession and taste development during the processing of dry-cured bacon
Xueyi Wu, Daodong Pan, Qiang Xia, et al.
Ultrasonics Sonochemistry
|
October 17, 2020
Ultrasonic effects on the headspace volatilome and protein isolate microstructure of duck liver, as well as their potential correlation mechanism
Le Xu, Qiang Xia, Jinxuan Cao, et al.
Food Science & Nutrition
|
September 30, 2020
The application of <sup>1</sup>H NMR to explore the taste difference caused by taste-active metabolites of different Chinese sauce-stewed beef
Yi Yang, Ying Wang, Daodong Pan, et al.
Animal Science Journal = Nihon Chikusan Gakkaiho
|
January 18, 2019
Effect of cinnamon essential oil on the microbiological and physiochemical characters of fresh Italian style sausage during storage
Xin Zhang, Huhu Wang, Xuan Li, et al.
Foods (Basel, Switzerland)
|
April 26, 2025
Heat-Induced Preparation of Myofibrillar Protein Gels Reinforced Through Ferulic Acid, α-Cyclodextrin and Fe(III)
Ziyi You, Yushan Chen, Wendi Teng, et al.
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Search research articles
Search
Showing results (81-90 of 172) with videos related to
Sort By:
Page
of 18
Foods (Basel, Switzerland)
|
February 13, 2026
Integrated Mechanisms of Flavor and Quality Development in Braised Pork: A Study on Volatile Profiles, Texture Dynamics, Nucleotide Catabolism, and Protein Oxidation
Zhuowen Wang, Jinxuan Cao, Jinpeng Wang, et al.
Foods (Basel, Switzerland)
|
September 14, 2024
An Investigation of Volatile Flavor Compounds and Lipolysis-Oxidation in Coppa as Affected by the Inoculation of Coagulase-Negative <i>Staphylococcus</i> during the Air-Drying Stage
Jialing Ye, Xuying Zhang, Shuge Yuan, et al.
Journal of Food Science
|
May 30, 2020
The comparative research of structural and textural characteristics of six kinds of collagen-based sauce braised meat products
Chunyan Xu, Ying Wang, Jun He, et al.
Food Chemistry
|
September 22, 2018
Molecular docking and simulation of the synergistic effect between umami peptides, monosodium glutamate and taste receptor T1R1/T1R3
Yali Dang, Li Hao, Jinxuan Cao, et al.
Critical Reviews in Food Science and Nutrition
|
October 14, 2022
Role of low molecular additives in the myofibrillar protein gelation: underlying mechanisms and recent applications
Yuemei Zhang, Genpeng Bai, Guofeng Jin, et al.
Journal of the Science of Food and Agriculture
|
June 23, 2023
The combination of high-throughput sequencing and LC-MS/MS reveals the mechanism of Staphylococcus inoculation on bacterial community succession and taste development during the processing of dry-cured bacon
Xueyi Wu, Daodong Pan, Qiang Xia, et al.
Ultrasonics Sonochemistry
|
October 17, 2020
Ultrasonic effects on the headspace volatilome and protein isolate microstructure of duck liver, as well as their potential correlation mechanism
Le Xu, Qiang Xia, Jinxuan Cao, et al.
Food Science & Nutrition
|
September 30, 2020
The application of <sup>1</sup>H NMR to explore the taste difference caused by taste-active metabolites of different Chinese sauce-stewed beef
Yi Yang, Ying Wang, Daodong Pan, et al.
Animal Science Journal = Nihon Chikusan Gakkaiho
|
January 18, 2019
Effect of cinnamon essential oil on the microbiological and physiochemical characters of fresh Italian style sausage during storage
Xin Zhang, Huhu Wang, Xuan Li, et al.
Foods (Basel, Switzerland)
|
April 26, 2025
Heat-Induced Preparation of Myofibrillar Protein Gels Reinforced Through Ferulic Acid, α-Cyclodextrin and Fe(III)
Ziyi You, Yushan Chen, Wendi Teng, et al.
Page
of 18