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1.
Mechanism underlying the tenderness evolution of stir-fried pork slices with heating rate revealed by infrared thermal imaging assistance.
Meat Sci
; 213: 109478, 2024 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-38460233
2.
Characterization and discrimination of lamb with different breeds and muscle types using precursors and volatile compounds.
Food Chem X
; 22: 101437, 2024 Jun 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-38756469
3.
Degradation of chondroitin sulfate: Mechanism of degradation, influence factors, structure-bioactivity relationship and application.
Carbohydr Polym
; 301(Pt B): 120361, 2023 Feb 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-36446498
4.
Binding of Selected Aroma Compounds to Myofibrillar Protein, Sarcoplasmic Protein, and Collagen during Thermal Treatment: Role of Conformational Changes and Degradation of Proteins.
J Agric Food Chem
; 71(46): 17860-17873, 2023 Nov 22.
Artículo
en Inglés
| MEDLINE | ID: mdl-37883668
5.
Morphological changes of mitochondria-related to apoptosis during postmortem aging of beef muscles.
Food Chem X
; 19: 100806, 2023 Oct 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-37780314
6.
Establishing the relations of characteristic aroma precursors and volatile compounds for authenticating Tibetan pork.
Food Chem
; 427: 136717, 2023 Nov 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-37392623
7.
Discrimination of geographical origin and species of China's cattle bones based on multi-element analyses by inductively coupled plasma mass spectrometry.
Food Chem
; 356: 129619, 2021 Sep 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-33813204
8.
Water status evolution of pork blocks at different cooking procedures: A two-dimensional LF-NMR T1-T2 relaxation study.
Food Res Int
; 148: 110614, 2021 10.
Artículo
en Inglés
| MEDLINE | ID: mdl-34507758
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