Volatile compound profile of rice bran extract: Gas chromatography-mass spectrometry optimization and the impact of processing and storage
Journal of Agriculture and Food Research,
Journal Year:
2025,
Volume and Issue:
unknown, P. 101730 - 101730
Published: Feb. 1, 2025
Language: Английский
Nutritional and functional aspects of European cereal-based fermented foods and beverages
Food Research International,
Journal Year:
2025,
Volume and Issue:
209, P. 116221 - 116221
Published: March 14, 2025
Language: Английский
Glycation of β-Lactoglobulin with different lengths sugar chains: Impacts on structure, allergenicity and flavor profile
Wen‐Mei Chen,
No information about this author
Lin Zou,
No information about this author
Yanhong Shao
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et al.
Food Chemistry,
Journal Year:
2025,
Volume and Issue:
unknown, P. 144299 - 144299
Published: April 1, 2025
Language: Английский
Decoding the effects of brining time on the sensory quality, physicochemical properties and flavor characteristics of marinated grass carp meat
Lu Zhang,
No information about this author
Yaqin Yu,
No information about this author
Q. G. Wen
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et al.
Food Chemistry X,
Journal Year:
2024,
Volume and Issue:
25, P. 102081 - 102081
Published: Dec. 9, 2024
This
study
aimed
to
explore
the
effects
of
different
brining
times
on
sensory,
physicochemical
properties,
and
volatile
organic
compounds
(VOCs)
marinated
grass
carp
(MGC).
The
results
showed
that
time
changed
sensory
quality,
color
texture.
moisture
content
increased
significantly
with
extension
time,
while
salt
content,
protein
thiobarbituric
acid
reactive
substances
(TBARS),
total
basic‑nitrogen
(TVB-N)
decreased
(
Language: Английский