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Food Chemistry
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February 6, 2025
Construction of gel network based on soybean dietary fiber-sturgeon myofibrillar protein: Mechanism of influence in modification treatment on gel structure and properties
Xiaoyu Gu, Yuxuan Mao, Kang Liu, et al.
Food Chemistry
|
August 4, 2020
Shifts in autochthonous microbial diversity and volatile metabolites during the fermentation of chili pepper (Capsicum frutescens L.)
Xinxing Xu, Bingbing Wu, Wenting Zhao, et al.
Molecules (Basel, Switzerland)
|
December 23, 2023
Effects of <i>Sous-Vide</i> on Quality, Structure and Flavor Characteristics of Tilapia Fillets
Luqian Yang, Zhaoyong Li, Tianxiang Xie, et al.
Food Chemistry
|
April 9, 2019
Effect of cooking on aroma profiles of Chinese foxtail millet (Setaria italica) and correlation with sensory quality
Shuang Bi, Aojidong Wang, Yanping Wang, et al.
Food Chemistry: X
|
April 29, 2024
Contribution of phospholipase B to the formation of characteristic flavor in steamed sturgeon meat
Zhuyu Yang, Yahui Liu, Fan Bai, et al.
Food Chemistry
|
December 7, 2021
Influence of thermal processing on flavor and sensory profile of sturgeon meat
Xuefei Li, Wei Xie, Fan Bai, et al.
Journal of Agricultural and Food Chemistry
|
February 5, 2020
Characterization of Key Aroma Compounds in Raw and Roasted Peas (<i>Pisum sativum</i> L.) by Application of Instrumental and Sensory Techniques
Shuang Bi, Xinxing Xu, Dongsheng Luo, et al.
Food Chemistry
|
August 7, 2024
The influence mechanism of phospholipids structure and composition changes caused by oxidation on the formation of flavor substances in sturgeon caviar
Weijia Zhang, Xinyu Jiang, Li Liu, et al.
Food Chemistry
|
June 25, 2025
The effects of twin-screw extrusion conditions on the flavor quality of sturgeon mince: Lipid metabolic pathways
Bingru Liu, Yuxuan Mao, Chi Wang, et al.
Food Chemistry: X
|
February 26, 2024
Study on antimicrobial activity of sturgeon skin mucus polypeptides (Rational Design, Self-Assembly and Application)
Beining Yang, Wei Li, Yuxuan Mao, et al.
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of 11
Search research articles
Search
Showing results (31-40 of 101) with videos related to
Sort By:
Page
of 11
Food Chemistry
|
February 6, 2025
Construction of gel network based on soybean dietary fiber-sturgeon myofibrillar protein: Mechanism of influence in modification treatment on gel structure and properties
Xiaoyu Gu, Yuxuan Mao, Kang Liu, et al.
Food Chemistry
|
August 4, 2020
Shifts in autochthonous microbial diversity and volatile metabolites during the fermentation of chili pepper (Capsicum frutescens L.)
Xinxing Xu, Bingbing Wu, Wenting Zhao, et al.
Molecules (Basel, Switzerland)
|
December 23, 2023
Effects of <i>Sous-Vide</i> on Quality, Structure and Flavor Characteristics of Tilapia Fillets
Luqian Yang, Zhaoyong Li, Tianxiang Xie, et al.
Food Chemistry
|
April 9, 2019
Effect of cooking on aroma profiles of Chinese foxtail millet (Setaria italica) and correlation with sensory quality
Shuang Bi, Aojidong Wang, Yanping Wang, et al.
Food Chemistry: X
|
April 29, 2024
Contribution of phospholipase B to the formation of characteristic flavor in steamed sturgeon meat
Zhuyu Yang, Yahui Liu, Fan Bai, et al.
Food Chemistry
|
December 7, 2021
Influence of thermal processing on flavor and sensory profile of sturgeon meat
Xuefei Li, Wei Xie, Fan Bai, et al.
Journal of Agricultural and Food Chemistry
|
February 5, 2020
Characterization of Key Aroma Compounds in Raw and Roasted Peas (<i>Pisum sativum</i> L.) by Application of Instrumental and Sensory Techniques
Shuang Bi, Xinxing Xu, Dongsheng Luo, et al.
Food Chemistry
|
August 7, 2024
The influence mechanism of phospholipids structure and composition changes caused by oxidation on the formation of flavor substances in sturgeon caviar
Weijia Zhang, Xinyu Jiang, Li Liu, et al.
Food Chemistry
|
June 25, 2025
The effects of twin-screw extrusion conditions on the flavor quality of sturgeon mince: Lipid metabolic pathways
Bingru Liu, Yuxuan Mao, Chi Wang, et al.
Food Chemistry: X
|
February 26, 2024
Study on antimicrobial activity of sturgeon skin mucus polypeptides (Rational Design, Self-Assembly and Application)
Beining Yang, Wei Li, Yuxuan Mao, et al.
Page
of 11