13 results on '"Shi, Wenzheng"'
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2. Ultrasonic treatment enhanced the binding capacity of volatile aldehydes and pearl mussel (Hyriopsis cumingii) muscle: Investigation of underlying mechanisms
3. Correlation analysis of phosphorylation of myofibrillar protein and muscle quality of tilapia during storage in ice
4. Evaluation of aroma characteristics of Penaeus vannamei with different drying methods using HS-SPME-GC-MS, MMSE-GC-MS, and sensory evaluation
5. Molecular and allergenic properties of natural hemocyanin from Chinese mitten crab (Eriocheir sinensis)
6. Comparison of non-volatile compounds of Penaeus vannemei with different drying treatments via multidimensional infrared spectroscopy
7. Simultaneous Identification and Species Differentiation of Major Allergen Tropomyosin in Crustacean and Shellfish by Infrared Spectroscopic Chemometrics
8. Quality improvement of tilapia fillets by light salting during repeated freezing-thawing: Contribution of structural rearrangement and molecular interactions
9. Comparison of oxidation extent, structural characteristics, and oxidation sites of myofibrillar protein affected by hydroxyl radicals and lipid-oxidizing system
10. Effect of glycation on physicochemical properties and volatile flavor characteristics of silver carp mince
11. Evaluation of the slow-release polylactic acid/polyhydroxyalkanoates active film containing oregano essential oil on the quality and flavor of chilled pufferfish (Takifugu obscurus) fillets
12. Comparison of Arrhenius model and artificial neuronal network for predicting quality changes of frozen tilapia (Oreochromis niloticus)
13. Corrigendum to “Evaluation of the slow-release polylactic acid/polyhydroxyalkanoates active film containing oregano essential oil on the quality and flavor of chilled pufferfish (Takifugu obscurus) fillets” [Food Chem. 385 (2022) 132693]
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