27 results on '"Xiao, Naiyong"'
Search Results
2. Insight into the correlation of key taste substances and key volatile substances from shrimp heads at different temperatures
3. Evaluation of aroma characteristics of Penaeus vannamei with different drying methods using HS-SPME-GC-MS, MMSE-GC-MS, and sensory evaluation
4. Characterization of the textural properties of thermally induced starch-surimi gels: Morphological and structural observation
5. Comparison of non-volatile compounds of Penaeus vannemei with different drying treatments via multidimensional infrared spectroscopy
6. Unraveling the microbial succession during the natural fermentation of grass carp and their correlation with volatile flavor formation
7. Cryoprotective effect of Epigallocatechin Gallate replacing sucrose on Hypophythalmichthys molitrix Surimi during frozen storage
8. Effect of Lactobacillus plantarum and flavourzyme on physicochemical and safety properties of grass carp during fermentation
9. Effect of glycation on physicochemical properties and volatile flavor characteristics of silver carp mince
10. Evaluation of aroma characteristics in grass carp mince as affected by different washing processes using an E-nose, HS-SPME-GC-MS, HS-GC-IMS, and sensory analysis
11. Effects of Partial Replacement of NaCl with KCl on Protein Properties and Quality Attributes of Lightly Salted Tilapias Fillets
12. Changes of Physicochemical Characteristics and Flavor during Suanyu Fermentation with Lactiplantibacillus plantarum and Saccharomyces cerevisiae
13. Changes in Protein Degradation and Non-Volatile Flavor Substances of Swimming Crab (Portunus trituberculatus) during Steaming
14. Effects of flavourzyme addition on protein degradation and flavor formation in grass carp during fermentation
15. Fish proteins as potential precursors of taste‐active compounds: an in silico study
16. Assessing the Gel Quality and Storage Properties of Hypophythalmalmichthys molitrix Surimi Gel Prepared with Epigallocatechin Gallate Subject to Multiple Freeze-Thaw Cycles
17. Characterization of the effect of different sugar on volatile flavor compounds of dried fish floss using e‐nose combined with HS‐SPME / GC‐MS
18. Changes in Gel Structure and Chemical Interactions of Hypophthalmichthys molitrix Surimi Gels: Effect of Setting Process and Different Starch Addition
19. Comparison of different edible parts of bighead carp ( Aristichthys nobilis ) flavor
20. Characterization of the effect of different sugar on volatile flavor compounds of dried fish floss using e‐nose combined with HS‐SPME/GC‐MS.
21. Effect of germination temperature on hierarchical structures of starch from brown rice and their relation to pasting properties
22. Effect of pregelatinized starch on the characteristics, microstructures, and quality attributes of glutinous rice flour and dumplings
23. Effects of bamboo shoot dietary fiber on the processing characteristics and moisture distribution of repeated freeze-thaw dough.
24. Effect of ultrasonic treatment time on aggregation structure and physicochemical properties of wheat starch.
25. Effect of potato protein microgel on emulsifying properties of Pickering emulsion.
26. Changes in Gel Structure and Chemical Interactions of Hypophthalmichthys molitrix Surimi Gels: Effect of Setting Process and Different Starch Addition.
27. Insights into the hierarchical structure and digestibility of starch in heat-moisture treated adlay seeds.
Catalog
Books, media, physical & digital resources
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.