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  1. Forced Air Precooling Enhanced Storage Quality by Activating the Antioxidant System of Mango Fruits
  2. Investigation of umami and kokumi taste-active components in bovine bone marrow extract produced during enzymatic hydrolysis and Maillard reaction
  3. Discovery of Amadori-Type Conjugates in a Peptide Maillard Reaction and Their Corresponding Influence on the Formation of Pyrazines
  4. Radix Angelica sinensis soup production by decocting process using high pressure
  5. Identification of Xiangzaolu Key Aroma Compounds and Stability Analysis of Microcapsule Production of Simulated Substance
  6. Effect of Different Cooking Methods on the Formation of Aroma Components and Heterocyclic Amines in Pork Loin
  7. Determination of aroma compounds in pork broth produced by different processing methods
  8. GC-O