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journalStr:"Food chemistry"
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PubPharm (20)
1
Insight into the autochthonous bacterial strains as starter cultures for improving the flavor profiles of dry-cured duck : Changes in microbial diversity and metabolic profiles
enthalten in:
Food chemistry
| 2024
von
Li, X.
|
Che, L.
|
Zhang, W.
| +3
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2
Identification of characteristic flavor compounds and small molecule metabolites during the ripening process of Nuodeng ham by GC-IMS, GC-MS combined with metabolomics
enthalten in:
Food chemistry
| 2024
von
Li, C.
|
Zou, Y.
|
Liao, G.
| +4
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3
Characterization and metabolism pathway of volatile compounds in walnut oil obtained from various ripening stages via HS-GC-IMS and HS-SPME-GC-MS
enthalten in:
Food chemistry
| 2024
von
Xi, B.
|
Zhang, J.
|
Xu, X.
| +5
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4
New perspective for Calpain-Mediated regulation of meat Quality : Unveiling the impact on mitochondrial pathway apoptosis in post-mortem
enthalten in:
Food chemistry
| 2024
von
Ma, Y.
|
Wang, Y.
|
Wang, Z.
| +6
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5
Mechanism of low-voltage electrostatic fields on the water-holding capacity in frozen beef steak : Insights from myofilament lattice arrays
enthalten in:
Food chemistry
| 2023
von
Xie, Y.
|
Zhou, K.
|
Chen, B.
| +8
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6
The mechanism of Leuconostoc mesenteroides subsp. IMAU:80679 in improving meat color : Myoglobin oxidation inhibition and myoglobin derivatives formation based on multi enzyme-like activities
enthalten in:
Food chemistry
| 2023
von
Wu, Y.
|
Deng, J.
|
Xu, F.
| +5
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7
Microbiota dynamics and volatile metabolite generation during sausage fermentation
enthalten in:
Food chemistry
| 2023
von
Ma, Y.
|
Gao, Y.
|
Xu, Y.
| +4
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8
Mechanism of textural properties changes of cooked chicken in early postmortem : Effect of protein degradation induced by calpain on heating shrinkage
enthalten in:
Food chemistry
| 2023
von
Ma, Y.
|
Wang, Y.
|
Wang, Z.
| +7
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9
Detection of walnut oil adulterated with high-linoleic acid vegetable oils using triacylglycerol pseudotargeted method based on SFC-QTOF-MS
enthalten in:
Food chemistry
| 2023
von
Zhang, J.
|
Gao, Y.
|
Zhao, M.
| +8
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10
Influence of curing on the metabolite profile of water-boiled salted duck
enthalten in:
Food chemistry
| 2022
von
Li, C.
|
Al-Dalali, S.
|
Zhou, H.
| +1
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Zeitschrift: Food chemistry
Medienart
20
Aufsätze
17
E-Artikel
17
E-Ressourcen
3
Gedruckte Aufsätze
Zeitschriftentitel
Food chemistry
Thema
17
Journal Article
5
Volatile Organic Compounds
3
059QF0KO0R
3
Water
2
Aldehydes
2
Calpain
2
Chicken
2
Correlation analysis
2
E-nose
2
EC 3.4.22.-
2
Frozen storage
2
GC–MS
2
Lipid oxidation
2
Multivariate statistical analysis
2
Myofibrillar protein
2
Volatile compounds
2
Walnut oil
1
12772-23-5
1
2L2WBY9K6T
1
451W47IQ8X
Alle anzeigen ...
weniger ...
Erscheinungszeitraum
14
2020-
6
2010-2019
Erscheinungsjahr(e)
Von:
Bis:
Sprache
20
Englisch
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