已发布 PubMed:cor的体外清除自由基和dna损伤的保护作用。叶提取物。 In vitro free radical scavenging and DNA damage protective property of Coriandrum sativum L. leaves extract. |
已发布 PubMed:斯氏梭菌十一月 Clostridium swellfunianum sp. nov., 从中国浓香型白酒生产窖泥中分离出的一种新型厌氧细菌。 a novel anaerobic bacterium isolated from the pit mud of Chinese Luzhou-flavor liquor production. |
已发布 PubMed:在使用臭氧的高级饮用水处理过程中,添加了过氧化氢以同时控制溴酸盐和异味。 Addition of hydrogen peroxide for the simultaneous control of bromate and odor during advanced drinking water treatment using ozone. |
已发布 PubMed:地衣素 Lichenysin, 剑南春白酒中存在的环八肽通过氢键相互作用降低了酚类异味的顶空浓度。 a Cyclooctapeptide Occurring in Chinese Liquor Jiannanchun Reduced the Headspace Concentration of Phenolic Off-Flavors via Hydrogen-Bond Interactions. |
已发布 PubMed:利用缓冲的醋来延长鸡肉包装的二氧化碳包装的保质期。 Utilization of buffered vinegar to increase the shelf life of chicken retail cuts packaged in carbon dioxide. |
已发布 PubMed:浓缩乳清蛋白液的酸化对喷雾干燥粉末风味的影响。 The effect of acidification of liquid whey protein concentrate on the flavor of spray-dried powder. |
已发布 PubMed:分子内氢转移反应 Intramolecular hydrogen transfer reaction: 薄荷脑中的薄荷。 menthon from isopulegol. |
已发布 PubMed:确定挥发性酚糖共轭物在口中释放对烟味葡萄酒风味的重要性。 Determination of the importance of in-mouth release of volatile phenol glycoconjugates to the flavor of smoke-tainted wines. |
已发布 PubMed:嗜热链球菌蛋白水解菌株与德氏乳杆菌亚种共培养的影响保加利亚在定型酸奶的代谢产物上。 Influence of different proteolytic strains of Streptococcus thermophilus in co-culture with Lactobacillus delbrueckii subsp. bulgaricus on the metabolite profile of set-yoghurt. |
已发布 PubMed:等温低能法优化橙油纳米乳液的形成 Optimization of orange oil nanoemulsion formation by isothermal low-energy methods: 油相的影响 influence of the oil phase, 表面活性剂 surfactant, 和温度。 and temperature. |
已发布 PubMed:勘探 Exploration of 潜在 有力的 potential baker's 酵母 yeast from 甘蔗 糖 sugarcane 果汁 juice: 优化和评估。 optimization and evaluation. |
已发布 PubMed:冲泡茶的腐蚀性。 Erosive potentials of brewed teas. |
已发布 PubMed:模拟不同环境条件下的蛋白质折叠。 Simulating protein folding in different environmental conditions. |
已发布 PubMed:宏基因组库中分离新型碱稳定脂肪酶及其在乳脂味生产中的特定应用。 Isolation of a novel alkaline-stable lipase from a metagenomic library and its specific application for milkfat flavor production. |
已发布 PubMed:进料固体浓度和入口温度对喷雾干燥乳清蛋白浓缩物风味的影响。 The effect of feed solids concentration and inlet temperature on the flavor of spray dried whey protein concentrate. |
已发布 PubMed:ph依赖性水解酶 pH-dependent hydrolase, 谷氨酰胺酶 glutaminase, 枯草芽孢杆菌γ-谷氨酰转移酶的转肽酶和自转肽酶活性。 transpeptidase and autotranspeptidase activities of Bacillus subtilis γ-glutamyltransferase. |
已发布 PubMed:隔离 Isolation, 表达 expression, 黄瓜中氢过氧化物裂解酶基因的克隆和鉴定 and characterization of a hydroperoxide lyase gene from cucumber. |
已发布 PubMed:葡萄酒中杂环化合物的方法开发与验证 Development and validation of method for heterocyclic compounds in wine: 应用响应面方法优化hs-spme条件。 optimization of HS-SPME conditions applying a response surface methodology. |
已发布 PubMed:基于nmr的不同 猪肉的代谢组学研究及其与感官知觉的关系。 An NMR-based metabolomics study of pork from different crossbreeds and relation to sensory perception. |
已发布 PubMed:热处理条件对速干切片法干燥的发酵香肠的理化和感官特性的影响。 The effect of thermal processing condition on the physicochemical and sensory characteristics of fermented sausages dried by Quick-Dry-Slice process®. |
已发布 PubMed:乳清液的冷酶法漂白。 Cold enzymatic bleaching of fluid whey. |
已发布 PubMed:石榴副产品丰富冰淇淋的功能特性。 Enrichment of functional properties of ice cream with pomegranate by-products. |
已发布 PubMed:饲料和零售包装类型对长期冷藏羊腰肉品质的影响。 Effect of forage and retail packaging types on meat quality of long-term chilled lamb loins. |
已发布 PubMed:探索天津都留成熟醋固态发酵过程中的微生物演替和多样性。 Exploring microbial succession and diversity during solid-state fermentation of Tianjin duliu mature vinegar. |
已发布 PubMed:从橙汁中提取dna Extraction of DNA from orange juice, 实时荧光定量pcr PCR检测和鉴定亚洲细菌假丝酵母。 |
已发布 PubMed:含有微生物转谷氨酰胺酶和盐替代品的低钠重组凯门鳄牛排的理化和感官属性。 Physico-chemical and sensory attributes of low-sodium restructured caiman steaks containing microbial transglutaminase and salt replacers. |
已发布 PubMed:含有脱臭黄芥末的干发酵香肠的感官评价。 Sensory evaluation of dry-fermented sausage containing ground deodorized yellow mustard. |
已发布 PubMed:泡菜和吸烟对辐照猪肉制成的香肠的品质特性和保质期的影响。 Effects of kimchi and smoking on quality characteristics and shelf life of cooked sausages prepared with irradiated pork. |
已发布 PubMed:意大利帕尔马的特征与区分 Characterization and differentiation of Italian Parma, 圣丹尼尔和托斯卡诺干腌火腿 San Daniele and Toscano dry-cured hams: 多学科的方法。 a multi-disciplinary approach. |
已发布 PubMed:太 腐烂的蓝藻水华引起的异味化合物。 Off-flavor compounds from decaying cyanobacterial blooms of Lake Taihu. |
已发布 PubMed:主成分分析的后备母猪行为与肉质之间的关系 Relationship between gilt behavior and meat quality using principal component analysis. |
已发布 PubMed:不同基因型猪干腌制品的氨基酸,核苷酸含量及感官特性 Amino acid and nucleotide contents and sensory traits of dry-cured products from pigs with different genotypes. |
已发布 PubMed:乙烯(辣椒)蛋白1(caerflp1)的乙烯反应因子在体外与gcc和具有不同结合亲和力的dre / crt序列相互作用 The effect of chilled conditioning at 4°C on selected water and lipid-soluble flavor precursors in Bison bison longissimus dorsi muscle and their impact on sensory characteristics. |
已发布 PubMed:将酸奶油的感官和化学特性与消费者接受程度相关联。 Relating sensory and chemical properties of sour cream to consumer acceptance. |
已发布 PubMed:表征两种将阿魏酸转化为香兰素的链霉菌酶。 Characterization of two Streptomyces enzymes that convert ferulic acid to vanillin. |
已发布 PubMed:微生物种群对软奶酪托萨德尔卡萨尔风味的影响。 Role of the microbial population on the flavor of the soft-bodied cheese Torta del Casar. |
已发布 PubMed:源自精神杆菌的支链2-酮酸脱羧酶。 Branched-chain 2-keto acid decarboxylases derived from Psychrobacter. |
已发布 PubMed: Ganghwayakssuk ganghwayakssuk(艾蒿蒿药)与抗坏血酸抗氧化作用可延长生鸡肉和炸鸡块的货架寿命。 |
已发布 PubMed:邀请评论 Invited review: 天然和非天然酶对奶制品干成分风味的影响。 The effect of native and nonnative enzymes on the flavor of dried dairy ingredients. |
已发布 PubMed:代谢组学和亚细胞器表达微阵列的整合,以增加对柑桔收获后有机酸变化的了解。 Integration of metabolomics and subcellular organelle expression microarray to increase understanding the organic acid changes in post-harvest citrus fruit. |
已发布 PubMed:葡萄籽提取物对重组羊肉片的氧化和微生物稳定性的影响 Effects of grape seed extract on the oxidative and microbial stability of restructured mutton slices. |
已发布 PubMed:醋和十二烷基硫酸钠加乙酰丙酸对鼠 歐洲海濱草存活的影响 Effects of buffered vinegar and sodium dodecyl sulfate plus levulinic acid on Salmonella Typhimurium survival, 保质期 shelf-life, 和牛肉饼的感官特性。 and sensory characteristics of ground beef patties. |
已发布 PubMed:特定的不饱和脂肪酸和ph对肉样模型系统中挥发性化合物的显着影响。 Significant influence of particular unsaturated fatty acids and pH on the volatile compounds in meat-like model systems. |
已发布 PubMed:可变青霉尿烷酶的分离,鉴定及其在减少中国黄酒中氨基甲酸乙酯污染中的应用。 Isolation and characterization of urethanase from Penicillium variabile and its application to reduce ethyl carbamate contamination in Chinese rice wine. |
已发布 PubMed:李子加工中间产物对醇发酵的有用性和所得馏出物的化学组成。 The usefulness of intermediate products of plum processing for alcoholic fermentation and chemical composition of the obtained distillates. |
已发布 PubMed:车厘子干酪的生理化学和感官特性,其Nacl水平可变且水分含量相同。 Physicochemical and sensory characterization of Cheddar cheese with variable NaCl levels and equal moisture content. |
已发布 PubMed:面包中喷雾干燥面团的理化和功能特性。 Physico-chemical and functional properties of spray-dried sourdough in breadmaking. |
已发布 PubMed:红景天纯培养物中L-谷氨酰胺酶的生产和优化。 Production and optimization of L-glutaminase enzyme from Hypocrea jecorina pure culture. |
已发布 PubMed:生羊肉和烧烤羊肉理化和感官特性的变化。 Changes in the physicochemical and sensory characteristics in raw and grilled ovine meat. |
已发布 PubMed: 屠宰后atp ATP代谢物的变化 , 减少鸡肉中的糖和磷酸化糖。 reducing and phosphorylated sugars in chicken meat. |
已发布 PubMed:纳豆芽孢杆菌谷氨酸脱氢酶的计算设计 Computational design of glutamate dehydrogenase in Bacillus subtilis natto. |
已发布 PubMed:开发一种有效的方法,以减少冷藏腌制食品中大肠杆菌的5-log含量。 Development of an effective treatment for A 5-log reduction of Escherichia coli in refrigerated pickle products. |
已发布 PubMed:铁对液态乳清体系中过氧化氢漂白效果的影响。 The impact of iron on the bleaching efficacy of hydrogen peroxide in liquid whey systems. |
已发布 PubMed:微滤脱脂牛奶中的漂白水对80%浓缩血清蛋白的影响。 Effect of bleaching permeate from microfiltered skim milk on 80% serum protein concentrate. |
已发布 PubMed:矿物质对瓶装和自来水味道的影响 Influence of minerals on the taste of bottled and tap water: 化学计量学方法。 a chemometric approach. |
已发布 PubMed:影响抗坏血酸和α形成药用异味的因素 Factors influencing the formation of medicinal off-flavor from ascorbic acid and α,β-不饱和醛。 β-unsaturated aldehydes. |
已发布 PubMed:矢车菊蜂蜜的花香标记物及其过氧化物的抗菌活性,可替代性治疗数字皮炎。 Floral markers of cornflower (Centaurea cyanus) honey and its peroxide antibacterial activity for an alternative treatment of digital dermatitis. |
已发布 PubMed:表征 Characterization of the major 气味活跃 odor-活性 active compounds in 泰国 Thai 榴莲 durian ( durio Durio zibethinus zibethinus L. '月荣 Monthong') by by 香气 aroma 提取 额外 extract 稀释 dilution 分析 analysis and 顶空 headspace gas 色谱-嗅觉法 色谱法 chromatography-olfactometry. |
已发布 PubMed:使用高压二氧化碳技术在食品加工中使酶失活。 Enzyme inactivation in food processing using high pressure carbon dioxide technology. |
已发布 PubMed:短时沟通 Short communication: 二乙酰与清洁和消毒剂的反应性。 Reactivity of diacetyl with cleaning and sanitizing agents. |
已发布 PubMed:游离和封装的嗜酸乳杆菌atcc 4356在酸奶和 工 胃消化系统中的稳定性。 Stability of free and encapsulated Lactobacillus acidophilus ATCC 4356 in yogurt and in an artificial human gastric digestion system. |
已发布 PubMed:防褐变蘸水处理减少马铃薯烹饪后变黑效果的有效性。 The effectiveness of antibrowning dip treatments to reduce after-cooking darkening in potatoes. |
已发布 PubMed:菠菜中三甲胺的测定 Determination of trimethylamine in spinach, 卷心菜 cabbage, 并通过顶空固相微萃取在碱性ph pH下生菜。 |
已发布 PubMed:改进的ph转换方法的评估,以减少加标cat鱼中的2-甲基异冰片醇和土臭素,并生产出消费者可接受的油炸cat鱼块状产品。 Evaluation of a modified pH-shift process to reduce 2-methylisoborneol and geosmin in spiked catfish and produce a consumer acceptable fried catfish nugget-like product. |
已发布 PubMed: 和意大利种母鸡有机鸡蛋的质量。 Quality of organic eggs of hybrid and Italian breed hens. |
已发布 PubMed:"绿防腐剂 Green preservatives": 通过应用抗真菌乳酸菌来对抗食品和饲料工业中的真菌。 combating fungi in the food and feed industry by applying antifungal lactic acid bacteria. |
已发布 PubMed:谷氨酰胺酶对大豆蛋白进行酶促脱酰胺处理对水性条件下蛋白风味结合特性的影响 Effect of enzymatic deamidation of soy protein by protein-glutaminase on the flavor-binding properties of the protein under aqueous conditions. |
已发布 PubMed:切达干酪乳清的替代漂白方法。 Alternative bleaching methods for Cheddar cheese whey. |
已发布 PubMed:储存的影响 Influence of storage, 热处理 heat treatment, 和固体成分对过氧化氢漂白乳清的影响。 and solids composition on the bleaching of whey with hydrogen peroxide. |
已发布 PubMed:盐乳清在切达干酪含外多糖制成的加工干酪食品中的应用。 Application of salt whey in process cheese food made from Cheddar cheese containing exopolysaccharides. |
已发布 PubMed:乳过氧化物酶用于液体乳清的漂白。 The use of lactoperoxidase for the bleaching of fluid whey. |
已发布 PubMed:乳清漂白对80%浓缩乳清蛋白感官和功能特性的影响 Effect of bleaching whey on sensory and functional properties of 80% whey protein concentrate. |
已发布 PubMed:商用香精中挥发性风味化合物的初步鉴定 Tentative identification of volatile flavor compounds in commercial Budu, 马来西亚鱼露 a Malaysian fish sauce, 使用gc-ms。 using GC-MS. |
已发布 PubMed:地衣芽孢杆菌(glsa)中重组谷氨酰胺酶在大肠杆菌中的高效表达和纯化。 Efficient expression and purification of recombinant glutaminase from Bacillus licheniformis (GlsA) in Escherichia coli. |
已发布 PubMed:利用非洲谷物生产肥皂粗面包制作。 Utilization of African grains for sourdough bread making. |
已发布 PubMed: 猪肉透化细胞和线粒体的耗氧率m。咬肌和肝脏检查新鲜和冷冻融化后的ph pH值。 |
已发布 PubMed:生产后热处理后的南京熟鸭肉中的非挥发性味道化合物。 Nonvolatile taste compounds in cooked Chinese Nanjing duck meat following postproduction heat treatment. |
已发布 PubMed:乙酸钾和乳酸钾可增强腌制cat鱼鱼片的微生物学和物理特性。 Potassium acetate and potassium lactate enhance the microbiological and physical properties of marinated catfish fillets. |
已发布 PubMed:qtls在甜瓜中的果实酸度和有机酸代谢及质子转运候选基因的共同映射研究。 Co-mapping studies of QTLs for fruit acidity and candidate genes of organic acid metabolism and proton transport in sweet melon (Cucumis melo L.). |
已发布 PubMed:一种利用酿酒酵母种间 的风味多样性并最大程度减少硫化氢产生的育种策略。 A breeding strategy to harness flavor diversity of Saccharomyces interspecific hybrids and minimize hydrogen sulfide production. |
已发布 PubMed:可可发酵和弱有机酸对曲霉菌种生长和曲霉毒素A产生的影响。 The effect of cocoa fermentation and weak organic acids on growth and ochratoxin A production by Aspergillus species. |
已发布 PubMed:提取方法对橙汁品质的影响 Effect of extraction method on quality of orange juice: 手压 hand-squeezed, 商业鲜榨和加工。 commercial-fresh squeezed and processed. |
已发布 PubMed:真菌芳基醇氧化酶 Fungal aryl-alcohol oxidase: 木质素降解过程中产生过氧化物的黄素酶。 a peroxide-producing flavoenzyme involved in lignin degradation. |
已发布 PubMed:通过指示酿造特性的单核苷酸多态性对底部发酵酵母进行多位点基因分型。 Multi-locus genotyping of bottom fermenting yeasts by single nucleotide polymorphisms indicative of brewing characteristics. |
已发布 PubMed:多种风味化合物在具有不同极性的四个固定相上定量结构-保留关系模型的比较。 Comparison of quantitative structure-retention relationship models on four stationary phases with different polarity for a diverse set of flavor compounds. |
已发布 PubMed:酿酒酵母的发展,生产出更高水平的二氧化硫和谷胱甘肽,以改善啤酒的风味稳定性。 Development of Saccharomyces cerevisiae producing higher levels of sulfur dioxide and glutathione to improve beer flavor stability. |
已发布 PubMed:使用冷冻山羊奶凝乳制造的混合牛和山羊奶奶酪成熟期间的微生物动力学。 Microbial dynamics during the ripening of a mixed cow and goat milk cheese manufactured using frozen goat milk curd. |
已发布 PubMed:一种qnmr方法用于f1杏子代的苦味表型鉴定和qtl鉴定。 A qNMR approach for bitterness phenotyping and QTL identification in an F1 apricot progeny. |
已发布 PubMed:果汁混合物-利用未充分利用的水果的一种方式 Juice blends--a way of utilization of under-utilized fruits, 蔬菜 vegetables, 和香料 and spices: 回顾。 a review. |
已发布 PubMed: 蔷薇(蔷薇 Rosa damascena)延长了果蝇的寿命,并增加了对热的敏感性。 |
已发布 PubMed:漂白对浓缩乳清蛋白中34%乳清蛋白风味和残留苯甲酸浓度的影响。 Influence of bleaching on flavor of 34% whey protein concentrate and residual benzoic acid concentration in dried whey proteins. |
已发布 PubMed:在健康的男性受试者中,菊苣菊粉不会增加粪便的重量或加快肠道通过时间。 Chicory inulin does not increase stool weight or speed up intestinal transit time in healthy male subjects. |
已发布 PubMed:与年龄相关的饮用水中铁的感官知觉变化以及 口中过度暴露的可能性。 Age-associated variation in sensory perception of iron in drinking water and the potential for overexposure in the human population. |
已发布 PubMed:勃起功能障碍的治疗 The management of erectile dysfunction: 创新和未来展望。 innovations and future perspectives. |
已发布 PubMed:质子大小异常。 Proton size anomaly. |
已发布 PubMed:芙蓉的冷热水提取物理化特性 Physicochemical and phytochemical properties of cold and hot water extraction from Hibiscus sabdariffa. |
已发布 PubMed:通过选择的离子流管质谱法(sift-ms)监测焙烧过程中产生的可可挥发物。 Monitoring of cocoa volatiles produced during roasting by selected ion flow tube-mass spectrometry (SIFT-MS). |
已发布 PubMed:零售展示评估了从精选的牛肉条里脊肉注入的盐水(含1%氢氧化铵)的牛排。第2部分 Retail display evaluation of steaks from select beef strip loins injected with a brine containing 1% ammonium hydroxide. Part 2: 煮熟率 Cook yield, 压痛 tenderness, 和感官属性。 and sensory attributes. |
已发布 PubMed:在各种条件下制备的含有谷胱甘肽美拉德反应产物的牛肉汤的感官特性和消费者接受度。 Sensory characteristics and consumer acceptability of beef stock containing glutathione Maillard reaction products prepared at various conditions. |
已发布 PubMed:聚合物乳化剂类型对米糠水包油型乳液形成及稳定性的影响 Influence of biopolymer emulsifier type on formation and stability of rice bran oil-in-water emulsions: 乳清蛋白 whey protein, 阿拉伯树胶 gum arabic, 和变性淀粉。 and modified starch. |
已发布 PubMed:豆chi发酵剂文化对提取物成分的影响 The influence of douchi starter cultures on the composition of extractive components, 微生物活性 microbiological activity, 和发酵鱼酱的感官特性。 and sensory properties of fermented fish pastes. |
已发布 PubMed:在发酵面包生产中使用新型发酵剂文化。 Application of novel starter cultures for sourdough bread production. |
已发布 PubMed:肉鸡的遗传品系和性别对肉质特性的影响。 Broiler genetic strain and sex effects on meat characteristics. |
已发布 PubMed:[葡萄酒中重要挥发性硫化合物的代谢和基因调控-综述]。 [Metabolism and gene regulation of important volatile sulfur compounds in wine--a review]. |
已发布 PubMed:番茄风味增强剂的风味释放 Flavor release of the tomato flavor enhancer, 2-异丁基噻唑 2-isobutylthiazole, 来自乳清蛋白稳定的模型敷料。 from whey protein stabilized model dressings. |
已发布 PubMed:不同腌制方法制得的腌制和脱盐鳕鱼的风味和品质特征。 Flavor and quality characteristics of salted and desalted cod (Gadus morhua) produced by different salting methods. |
已发布 PubMed:原始椰子油配制的冰淇淋的理化和感官特性。 Physicochemical and sensory properties of ice-cream formulated with virgin coconut oil. |
已发布 PubMed:葡萄籽提取物对氧化的影响 Effect of grape seed extract on oxidative, 预煮的颜色和感官稳定性 color and sensory stability of a pre-cooked, 冷冻的 frozen, 重新加热的牛肉香肠模型系统。 re-heated beef sausage model system. |
已发布 PubMed:从昌迪加尔三城市的不同植物区系收集的蜂蜜 Honey collected from different floras of Chandigarh Tricity: 一项涉及理化参数和生化活性的比较研究。 a comparative study involving physicochemical parameters and biochemical activities. |
已发布 PubMed:邀请评论 Invited review: an纳豆 natto在奶类食品中的使用和漂白。 |
已发布 PubMed:芽条件会影响小麦芽的糙米复合粉和面包配方的选定质量。 Germination conditions affect selected quality of composite wheat-germinated brown rice flour and bread formulations. |
已发布 PubMed:鲑鱼类型和是否存在骨骼对颜色的影响 Effect of salmon type and presence/absence of bone on color, 感官特征 sensory characteristics, 以及制成糊状的婴儿食品的消费者接受度。 and consumer acceptability of pureed and chunked infant food products. |
已发布 PubMed:在高静水压加工的鳄梨酱储存期间的生化变化。 Biochemical changes during the storage of high hydrostatic pressure processed avocado paste. |
已发布 PubMed:电荷对水包油型乳液中柠檬醛化学稳定性的影响 Influence of droplet charge on the chemical stability of citral in oil-in-water emulsions. |
已发布 PubMed:增强技术可改善普通羊羔和Callipyge羊的适口性。 Enhancement technology improves palatability of normal and callipyge lambs. |
已发布 PubMed:肉桂衍生的饮食因子肉桂醛激活 上皮结肠细胞中依赖于nrf2的抗氧化反应。 The cinnamon-derived dietary factor cinnamic aldehyde activates the Nrf2-dependent antioxidant response in human epithelial colon cells. |
已发布 PubMed:蛋白水解 Proteolysis, 脂肪分解 lipolysis, 挥发性化合物 volatile compounds, 质地 texture, 使用冷冻母羊乳凝乳制作不同时间制成的西班牙奶酪的风味和风味。 and flavor of Hispánico cheese made using frozen ewe milk curds pressed for different times. |
已发布 PubMed:奶酪分析的化学和仪器方法。 Chemical and instrumental approaches to cheese analysis. |
已发布 PubMed:鲑鱼籽的添加对鲑鱼婴儿食品特性的影响。 Effect of inclusion of salmon roe on characteristics of salmon baby food products. |
已发布 PubMed:影响 Effect of liberibacter Liberibacter 感染 infection (黄龙冰 huanglongbing or "绿化 绿 greening" 疾病 disease) of 柑橘类 citrus on 橙子 orange 果汁 juice flavor 质量 quality by by 感官 sensory 评价 evaluation. |
已发布 PubMed:和加工条件对调和葡萄汁中绿叶挥发物的发育和酚类的影响。 Impact of harvesting and processing conditions on green leaf volatile development and phenolics in Concord grape juice. |
已发布 PubMed:储藏期间橄榄成熟和石击对品质指标和特级初榨油(cv。coratina)中抗氧化剂含量的影响。 Effects of olive maturation and stoning on quality indices and antioxidant content of extra virgin oils (cv. Coratina) during storage. |
已发布 PubMed:牛至油盐水增强对不同年龄动物的背最长牛肉和半膜肌肉质量属性的影响。 Effects of oregano oil brine enhancement on quality attributes of beef longissimus dorsi and semimembranosus muscles from various age animals. |
已发布 PubMed:诱导的产细菌素菌株发酵提高泡菜的品质和保质期 Improvements in the quality and shelf life of kimchi by fermentation with the induced bacteriocin-producing strain, 柠檬白隐球菌gj7作为起始剂。 Leuconostoc citreum GJ7 as a starter. |
已发布 PubMed:Chemical and 生化 biochemical 研究 study of 工业上 产业 industrially 生产的 生产 produced san San Simón da Costa 熏制 抽烟 smoked 半硬 semi-hard 牛 cow's 牛奶 milk 起司 起司 cheeses: 在真空和不同的改性气氛下储存的影响。 Effects of storage under vacuum and different modified atmospheres. |
已发布 PubMed:微滤和辅助培养对印度奶酪品质的影响。 Influence of microfiltration and adjunct culture on quality of Domiati cheese. |
已发布 PubMed:受猪肉的进食质量的感官知觉训练,受新鲜和煮熟的猪肉质量属性和终点煮熟温度的影响。 Trained sensory perception of pork eating quality as affected by fresh and cooked pork quality attributes and end-point cooked temperature. |
已发布 PubMed:亚致死应激对肠球菌球菌毒力基因表达的影响。 Sub-lethal stress effects on virulence gene expression in Enterococcus faecalis. |
已发布 PubMed:研究咖啡植物的矿物质营养(阿拉伯咖啡cv。catuaívermelho)。 lxiv。正常和不足植物对氮和钾的迁移和再利用。 Sodium diacetate and sodium lactate affect microbiology and sensory and objective characteristics of a restructured turkey breast product formulated with a fibrin cold-set binding system. |
已发布 PubMed:阿拉伯树胶和乳清蛋白分离物增强了混浊乳液的稳定性。 Enhanced stabilization of cloudy emulsions with gum Arabic and whey protein isolate. |
已发布 PubMed:酸和腌制成分对空肠弯曲杆菌在肉上存活的影响 Effect of organic acids and marination ingredients on the survival of Campylobacter jejuni on meat. |
已发布 PubMed:通过扩增的片段长度多态性分析对某些乳酸菌进行基因型鉴定,并研究其在比亚兹奶酪生产中作为发酵剂组合的潜在用途。 Genotypic identification of some lactic acid bacteria by amplified fragment length polymorphism analysis and investigation of their potential usage as starter culture combinations in Beyaz cheese manufacture. |
已发布 PubMed:漂白剂对液态乳清和浓缩乳清蛋白风味的影响。 The effect of bleaching agent on the flavor of liquid whey and whey protein concentrate. |
已发布 PubMed:一个高通量的奶酪生产模型,可进行有效的奶酪起子培养筛选。 A high-throughput cheese manufacturing model for effective cheese starter culture screening. |
已发布 PubMed:柠檬醛在中链三酰基甘油和甘油三醋精制得的水包油乳液中的稳定性 Stability of citral in oil-in-water emulsions prepared with medium-chain triacylglycerols and triacetin. |
已发布 PubMed:枣纤维强化酸奶的质量特征和消费者接受度。 Quality characteristics and consumer acceptance of yogurt fortified with date fiber. |
已发布 PubMed:加工乳制品酸碱度评估 Processed dairy beverages pH evaluation: 温度变化的后果。 consequences of temperature variation. |
已发布 PubMed:绘制美国消费者对切达干酪的看法。 Mapping differences in consumer perception of sharp cheddar cheese in the United States. |
已发布 PubMed:与商用原味和酸味糖果相关的体外搪瓷侵蚀。 In vitro enamel erosion associated with commercially available original-flavor and sour versions of candies. |
已发布 PubMed:辅以谷物粉的鸭肉香肠的特性。 Properties of duck meat sausages supplemented with cereal flours. |
已发布 PubMed:用果胶甲基酯酶(pme)处理的果胶制备的凝胶的功能表征。 Functional characterization of the gels prepared with pectin methylesterase (PME)-treated pectins. |
已发布 PubMed:量子力学研究y掺杂bazro3固体氧化物电解质中的质子扩散途径和速率。 Proton diffusion pathways and rates in Y-doped BaZrO3 solid oxide electrolyte from quantum mechanics. |
已发布 PubMed:蛋白质水解模式的多变量分析区分了六种益生菌菌株对半硬干酪的影响。 Multivariate analysis of proteolysis patterns differentiated the impact of six strains of probiotic bacteria on a semi-hard cheese. |
已发布 PubMed:空气冷却对开始冷却后四 去骨的煮熟的肉鸡胸肉的感官描述特征的影响。 Effect of dry-air chilling on sensory descriptive profiles of cooked broiler breast meat deboned four hours after the initiation of chilling. |
已发布 PubMed:使用atr-ftir光谱技术快速预测切达干酪的成分和风味质量。 Rapid prediction of composition and flavor quality of cheddar cheese using ATR-FTIR spectroscopy. |
已发布 PubMed:可控制后酸化和增强风味的新鲜切达干酪凝乳的生产。 Production of fresh Cheddar cheese curds with controlled postacidification and enhanced flavor. |
已发布 PubMed:孢子体发育的影响 Influence of sporophore development, 损伤 damage, storage, 和组织特异性对蘑菇(双孢蘑菇)挥发物酶促形成的影响。 and tissue specificity on the enzymic formation of volatiles in mushrooms (Agaricus bisporus). |
已发布 PubMed:脂肪cor醛还原酶活性与越南cor叶中挥发性醇的形成有关。 Aliphatic aldehyde reductase activity related to the formation of volatile alcohols in Vietnamese coriander leaves. |
已发布 PubMed:砂锅式烹饪中木糖对羊肉风味的影响 Effect of xylose on sheepmeat flavors in casserole-style cooking. |
已发布 PubMed:商用无骨去皮肉鸡胸肉的质量。 On the quality of commercial boneless skinless broiler breast meat. |
已发布 PubMed:处理对高丛蓝莓品质的影响。 Effect of hot water treatments on quality of highbush blueberries. |
已发布 PubMed:简化了d / h测定固体有机材料中不可交换氢的批次平衡。 Simplified batch equilibration for D/H determination of non-exchangeable hydrogen in solid organic material. |
已发布 PubMed:减少油炸中的油吸收 Reduction of oil absorption in deep-fried, 受虐 battered, 和面包屑的鸡肉馅饼,使用乳清蛋白分离物作为面包后浸 and breaded chicken patties using whey protein isolate as a postbreading dip: 对风味的影响 effect on flavor, 颜色 color, 和纹理。 and texture. |
已发布 PubMed:甲烷转化为液体产品 Conversion of methane to liquid products, hydrogen, 氨和环保的基于条件的微间隙放电。 and ammonia with environmentally friendly condition-based microgap discharge. |
已发布 PubMed:饲喂酒糟含可溶物的酒糟对肉鸡肉品质的影响。 The effects of feeding distillers dried grains with solubles on broiler meat quality. |
已发布 PubMed:盐酸齐帕特罗与莫能菌素和泰乐菌素配合使用和不配合食用对牛肉ers体cut割性和肉适口性的影响 Effects of feeding zilpaterol hydrochloride with and without monensin and tylosin on carcass cutability and meat palatability of beef steers. |
已发布 PubMed:另类 Alter本机 native 消毒剂 sanitizers to 氯 chlorine for use on 鲜切 新鲜 fresh-cut "galia Galia" (黄瓜 Cucumis 旋律 melo var. Catalupensis catalupensis) 瓜 melon. |
已发布 PubMed:监测湿鼻烟 Surveillance of moist snuff: 总尼古丁 total nicotine, 湿气 moisture, ph pH, 未电离的尼古丁 un-ionized nicotine, 以及烟草特有的亚硝胺。 and tobacco-specific nitrosamines. |
已发布 PubMed:牛奶中的挥发性硫化物。 Volatile sulphur compounds in UHT milk. |
已发布 PubMed:在啤酒发酵的最后阶段,由于酵母的参与而不是清除二氧化碳气体,导致硫化氢含量降低。 Decrease in hydrogen sulfide content during the final stage of beer fermentation due to involvement of yeast and not carbon dioxide gas purging. |
已发布 PubMed:内源性羧肽酶诱导的发酵不足可可豆中的香气前体和甲基吡嗪。 Aroma precursors and methylpyrazines in underfermented cocoa beans induced by endogenous carboxypeptidase. |
已发布 PubMed:一种新的光度法,用于评估初榨橄榄油的氧化稳定性。 A novel photometric method for evaluation of the oxidative stability of virgin olive oils. |
已发布 PubMed:对可可粉中抗氧化剂和黄烷醇含量的影响 Impact of alkalization on the antioxidant and flavanol content of commercial cocoa powders. |
已发布 PubMed:微生物学的 Microbiological, chemical, 低蒸煮温度下用乳酸杆菌辅助菌株生产的瑞士奶酪的感官特性。 and sensory characteristics of Swiss cheese manufactured with adjunct Lactobacillus strains using a low cooking temperature. |
已发布 PubMed:糖的Comparison of sugar, acids, and volatile 组成 composition in 覆盆子 raspberry 浓密的 bushy 侏儒 dwarf 抗 virus-抗性 resistant 转基因 transgenic 山莓 raspberries and the 野生 wild type '温柔的 meeker' (红宝石 rubus ida科 idaeus L.). |
已发布 PubMed:未煮沸的麦芽汁煮沸过程中挥发物的释放和蒸发。 Release and evaporation of volatiles during boiling of unhopped wort. |
已发布 PubMed:包装气氛和增强注射力对牛肉嫩度的影响 Effects of different packaging atmospheres and injection-enhancement on beef tenderness, 感官属性 sensory attributes, 结蛋白降解 desmin degradation, 并显示颜色。 and display color. |
已发布 PubMed:低气压击晕和去骨时间对肉鸡胸肉质量的影响。 The effects of low-atmosphere stunning and deboning time on broiler breast meat quality. |
已发布 PubMed:牛奶在具有不同水平的体细胞的普拉托奶酪成熟期间,微生物和感官的变化。 Microbial and sensory changes throughout the ripening of Prato cheese made from milk with different levels of somatic cells. |
已发布 PubMed:含有柠檬烯的蛋白质和阿拉伯胶稳定的水包油乳液的化学和物理稳定性。 Chemical and physical stability of protein and gum arabic-stabilized oil-in-water emulsions containing limonene. |
已发布 PubMed:日粮添加共轭亚油酸影响 The influence of diets supplemented with conjugated linoleic acid, 硒 selenium, 和维生素e and vitamin E, 有或没有动物蛋白 with or without animal protein, 母猪的猪肉质量。 on the quality of pork from female pigs. |
已发布 PubMed:产生高SO2水平的底部发酵酵母菌株的开发 Development of bottom-fermenting saccharomyces strains that produce high SO2 levels, 使用综合代谢组和转录组分析。 using integrated metabolome and transcriptome analysis. |
已发布 PubMed: 固相微萃取分析沙丁鱼(sardinops 黑素 melanostica)的挥发性风味化合物。 |
已发布 PubMed:消费者对牛肉质量老化影响的感官评估。 Consumer sensory evaluations of aging effects on beef quality. |
已发布 PubMed:模拟牛血清白蛋白与风味化合物(醇)的结合 Modeling bovine serum albumin binding of flavor compounds (alcohols, 醛类 aldehydes, esters, 和酮)作为分子特性的函数。 and ketones) as a function of molecular properties. |
已发布 PubMed:在墨西哥农村社区中,富含3种不同形式铁的营养补充剂(progresa)的感官评估。 Sensorial evaluation of nutritional supplements (PROGRESA) enriched with 3 different forms of iron in a rural Mexican community. |
已发布 PubMed:气态臭氧在控制大肠杆菌种群中的应用 Application of gaseous ozone to control populations of Escherichia coli, 无花果中的蜡状芽孢杆菌和蜡状芽孢杆菌孢子。 Bacillus cereus and Bacillus cereus spores in dried figs. |
已发布 PubMed:蛋白水解和脂解发酵剂培养及其对传统发酵香肠成熟和感官特性的影响。 Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits. |
已发布 PubMed:罗伊氏乳杆菌crl 1100作为起始剂c用于小麦面团发酵的文化。 Lactobacillus reuteri CRL 1100 as starter culture for wheat dough fermentation. |
已发布 PubMed:已知来源的牛肉的化学和感官特性,可以在含有不同类型和水平粗饲料的湿酒谷物饲料上食用。 Chemical and sensory properties of beef of known source and finished on wet distillers grains diets containing varying types and levels of roughage. |
已发布 PubMed:在中等温度下通过高压碳化使酶失活并保持清酒的品质。 Enzyme inactivation and quality preservation of sake by high-pressure carbonation at a moderate temperature. |
已发布 PubMed:肌内脂肪含量对新鲜猪里脊排骨的饮食质量影响很小。 Intramuscular fat content has little influence on the eating quality of fresh pork loin chops. |
已发布 PubMed:液烟中提取的抑制性提取物与巴氏杀菌后处理相结合,对即食肉类中单核细胞增生李斯特菌的控制效果 Effect of inhibitory extracts derived from liquid smoke combined with postprocess pasteurization for control of Listeria monocytogenes on ready-to-eat meats. |
已发布 PubMed:迷迭香油树脂制剂对高氧气氛下包装的鸡肉大腿肉品质的影响 Effect of commercial rosemary oleoresin preparations on ground chicken thigh meat quality packaged in a high-oxygen atmosphere. |
已发布 PubMed:土臭素和2-甲基异冰片醇的微生物异味 Microbially derived off-flavor from geosmin and 2-methylisoborneol: 来源和补救措施。 sources and remediation. |
已发布 PubMed:在商业有机和常规生产系统下种植的加工番茄在质量和营养上的差异。 Qualitative and nutritional differences in processing tomatoes grown under commercial organic and conventional production systems. |
已发布 PubMed:碳酸饮料的物理性质与感官属性之间的关系。 Relationship between physical properties and sensory attributes of carbonated beverages. |
已发布 PubMed:酸味的化学和生理学-综述。 The chemistry and physiology of sour taste--a review. |
已发布 PubMed:威士忌及其活性多酚的活性氧清除活性。 Reactive oxygen scavenging activity of matured whiskey and its active polyphenols. |
已发布 PubMed:用各种链长的菊粉和嗜酸乳杆菌制造的无脂纯酸奶。 Fat-free plain yogurt manufactured with inulins of various chain lengths and Lactobacillus acidophilus. |
已发布 PubMed:肠膜白斑球菌发酵剂对盐浓度降低的白菜发酵的影响 Effects of Leuconostoc mesenteroides starter culture on fermentation of cabbage with reduced salt concentrations. |
已发布 PubMed:量蔬菜汁粉和孵育时间对颜色的影响 Effects of varying levels of vegetable juice powder and incubation time on color, 残留的硝酸盐和亚硝酸盐 residual nitrate and nitrite, 颜料 pigment, ph pH, 和训练的即食未腌制火腿的感官属性。 and trained sensory attributes of ready-to-eat uncured ham. |
已发布 PubMed:进行压力辅助热处理的牛奶中挥发物形成的动力学分析。 Kinetic analysis of volatile formation in milk subjected to pressure-assisted thermal treatments. |
已发布 PubMed:调查未固化的质量属性和消费者接受度 Investigating quality attributes and consumer acceptance of uncured, 无硝酸盐/亚硝酸盐的商业火腿 no-nitrate/nitrite-added commercial hams, 培根 bacons, 和法兰克福。 and frankfurters. |
已发布 PubMed:编码胱硫醚裂解酶的两个干酪乳杆菌基因的克隆和鉴定。 Cloning and characterization of two Lactobacillus casei genes encoding a cystathionine lyase. |
已发布 PubMed:卷烟烟草中山梨酸钾的毒理学评估。 Toxicological evaluation of potassium sorbate added to cigarette tobacco. |
已发布 PubMed:高效利用dna分子标记构建工业酵母菌株。 Efficient use of DNA molecular markers to construct industrial yeast strains. |
已发布 PubMed:绿豆脂加氧酶用于生产c6-醛。通过生物转化产生天然的绿香气。 Mung bean lipoxygenase in the production of a C6-aldehyde. Natural green-note flavor generation via biotransformation. |
已发布 PubMed:不饱和脂肪酸和钠会影响熟牛肉的肝味。 Unsaturated fatty acids and sodium affect the liver-like off-flavor in cooked beef. |
已发布 PubMed:减脂工艺奶酪,是由年轻的减脂切达奶酪制成的,这些奶酪是用产生外多糖的培养物制成的。 Reduced fat process cheese made from young reduced fat Cheddar cheese manufactured with exopolysaccharide-producing cultures. |
已发布 PubMed:使用基于ph的流动注射分析系统,可以直接自动测定初榨橄榄油中的苦味和总酚类化合物。 Direct automatic determination of bitterness and total phenolic compounds in virgin olive oil using a pH-based flow-injection analysis system. |
已发布 PubMed:改善体质的替代方法 Alternatives for improving physical, chemical, 山羊奶酪的感官特性 and sensory characteristics of goat cheeses: 在饮食中使用干旱土地的饲料。 the use of arid-land forages in the diet. |
已发布 PubMed:溶剂辅助风味蒸发和顶空固相微萃取技术对苹果酒中香气化合物的表征 Characterization of aroma compounds in apple cider using solvent-assisted flavor evaporation and headspace solid-phase microextraction. |
已发布 PubMed:氨基酸分离 Separation of amino acids, 硅胶柱上的肽和相应的amadori化合物在高温下进行。 peptides and corresponding Amadori compounds on a silica column at elevated temperature. |
已发布 PubMed:葡萄酒酵母对挥发性硫化合物的调节。 Modulation of volatile sulfur compounds by wine yeast. |
已发布 PubMed:叶酸掺入影响了低脂牛奶的特性。 Characteristics of reduced fat milks as influenced by the incorporation of folic acid. |
已发布 PubMed:采血对肉鸡胸肉氧化和保质期的影响。 The effect of blood removal on oxidation and shelf life of broiler breast meat. |
已发布 PubMed:一种测量有效过氧化氢酶活性的简单方法 A simple method to measure effective catalase activities: 优化 optimization, 验证 validation, 及其在生咖啡中的应用。 and application in green coffee. |
已发布 PubMed:醇饮料中水-乙醇的氢键作用。 Hydrogen bonding of water-ethanol in alcoholic beverages. |
已发布 PubMed:肠球菌球菌对不同环境的毒力相关基因的表达 Expression of virulence-related genes by Enterococcus faecalis in response to different environments. |
已发布 PubMed:日粮二十碳五烯酸和二十二碳六烯酸脂肪酸对高胆固醇饮食大鼠血清甘油三酸酯和胆固醇水平降低的不同影响。 Development of inosine monophosphate and its degradation products during aging of pork of different qualities in relation to basic taste and retronasal flavor perception of the meat. |
已发布 PubMed:牛肉卡盘和圆形肌肉之间的风味关系。 Flavor relationships among muscles from the beef chuck and round. |
已发布 PubMed:无溶剂体系中脂酶im-77最佳形成月桂酸己酯。 Optimal formation of hexyl laurate by Lipozyme IM-77 in solvent-free system. |
已发布 PubMed: 生产一种将里氏木霉溶胀素 swollenin与黑曲霉阿魏酸酯酶α结合的嵌合酶工具,以释放阿魏酸。 |
已发布 PubMed:α-氨基酸经4化学转化为α-酮酸 Chemical conversion of alpha-amino acids into alpha-keto acids by 4,5-环氧-2-癸烯。 5-epoxy-2-decenal. |
已发布 PubMed:柠檬酸和甘氨酸添加对马铃薯模型系统中丙烯酰胺和风味的影响。 Effect of citric acid and glycine addition on acrylamide and flavor in a potato model system. |
已发布 PubMed:无水和一水合物形式的味精 Monosodium glutamate in its anhydrous and monohydrate form: 通过拉曼光谱和密度泛函计算进行区分。 differentiation by Raman spectroscopies and density functional calculations. |
已发布 PubMed:气相色谱法对大豆蛋白对小麦苏打饼干系统中所选黄油风味化合物的结合的影响进行了评估。 Inverse gas chromatographic evaluation of the influence of soy protein on the binding of selected butter flavor compounds in a wheat soda cracker system. |
已发布 PubMed:环氧癸烯异构体在红茶(木瓜)靛灰叶/野靛草中作为强味剂的特征。 Characterization of epoxydecenal isomers as potent odorants in black tea (Dimbula) infusion. |
已发布 PubMed:乳清和甜奶油酪乳的感官评估。 Sensory evaluation of whey and sweet cream buttermilk. |
已发布 PubMed:香蕉叶中的脂氧合酶 Lipoxygenase from banana leaf: 在9位催化亚油酸氧化的酶的纯化和鉴定。 purification and characterization of an enzyme that catalyzes linoleic acid oxygenation at the 9-position. |
已发布 PubMed:使用固定在水果片上的干酪乳杆菌细胞生产益生菌奶酪。 Probiotic cheese production using Lactobacillus casei cells immobilized on fruit pieces. |
已发布 PubMed:在非酶模型系统中,由多酚衍生的醌和α-氨基酸形成的上链醛。 Formation of strecker aldehydes from polyphenol-derived quinones and alpha-amino acids in a nonenzymic model system. |
已发布 PubMed:风味化合物化学结构和环境相对湿度对挥发性风味化合物与脱水大豆分离蛋白结合的影响。 Effect of flavor compound chemical structure and environmental relative humidity on the binding of volatile flavor compounds to dehydrated soy protein isolates. |
已发布 PubMed:酪乳的成分和功能特性 Compositional and functional properties of buttermilk: 甜蜜之间的比较 a comparison between sweet, sour, 和乳清酪乳。 and whey buttermilk. |
已发布 PubMed:浓缩甜奶油酪乳对生产的影响 Influence of condensed sweet cream buttermilk on the manufacture, 让 yield, 和比萨饼的功能 and functionality of pizza cheese. |
已发布 PubMed: 野草莓(fragaria 韦斯卡 vesca l。)的气调储存。 |
已发布 PubMed:益生菌生产的发酵乳制品的共轭亚油酸含量和感官特性。 Conjugated linoleic acid content and organoleptic attributes of fermented milk products produced with probiotic bacteria. |
已发布 PubMed:基于马铃薯和谷物的系统中丙烯酰胺生成的在线ms / ms监控。 On-line MS/MS monitoring of acrylamide generation in potato- and cereal-based systems. |
已发布 PubMed:严格的香肠发酵条件下,与肉相关的产生细菌素的乳酸菌与无毒李斯特菌的相互作用 Interactions of meat-associated bacteriocin-producing Lactobacilli with Listeria innocua under stringent sausage fermentation conditions. |
已发布 PubMed:干燥乳清蛋白浓缩物的特征和分离风味。 Characterization of dried whey protein concentrate and isolate flavor. |
已发布 PubMed:刀片的风味特征 Flavor characterization of top-blade, 上沙朗 top-sirloin, 和里脊牛排受酸碱度影响 and tenderloin steaks as affected by pH, 到期 maturity, 和大理石花纹。 and marbling. |
已发布 PubMed:线粒体脂质氧化和肌红蛋白氧化之间的相互作用以及维生素e的影响。 Interactions between mitochondrial lipid oxidation and oxymyoglobin oxidation and the effects of vitamin E. |
已发布 PubMed:不同类型乳清的感官特性和相关的挥发性风味复合物特征 Sensory characteristics and related volatile flavor compound profiles of different types of whey. |
已发布 PubMed:丁香酚和异丁香酚在不同浓度和氧化条件下的抗氧化/促氧化活性的比较研究。 A comparative study of the antioxidant/prooxidant activities of eugenol and isoeugenol with various concentrations and oxidation conditions. |
已发布 PubMed:苹果的醇酰基转移酶(皇家晚宴) An alcohol acyl transferase from apple (cv. Royal Gala), mpaat1 MpAAT1, 产生与苹果果实风味有关的酯。 produces esters involved in apple fruit flavor. |
已发布 PubMed:不定肠球菌菌株对凝乳山羊奶的活性 Activity of adventitious Enterococcus strains on model curdled caprine milk: 随着时间的推移,微生物的生长以及有机酸和乳糖浓度的变化。 microbial growth and evolution of concentration of organic acids and lactose throughout time. |
已发布 PubMed:根据已发布的有毒物质排放中的品牌差异,调节卷烟烟雾毒性的范围。 Scope for regulation of cigarette smoke toxicity according to brand differences in published toxicant emissions. |
已发布 PubMed:食品加工的营养后果。 Nutritional consequences of food processing. |
已发布 PubMed:牛肉四头肌热剔骨和气调包装影响注射增强型牛肉圆肌的特性。 Beef quadriceps hot boning and modified-atmosphere packaging influence properties of injection-enhanced beef round muscles. |
已发布 PubMed:化学信息处理如何干扰面部处理 How chemical information processing interferes with face processing: 脑磁图研究。 a magnetoencephalographic study. |
已发布 PubMed:甜乳清粉中的芳香化合物。 Aroma compounds in sweet whey powder. |
已发布 PubMed:短杆菌属细菌bl2由氨基酸和α-酮酸生产脂肪酸。 Fatty acid production from amino acids and alpha-keto acids by Brevibacterium linens BL2. |
已发布 PubMed:儿童对酸味的偏好与对新颖刺激性的偏好有关。 Sour taste preferences of children relate to preference for novel and intense stimuli. |
已发布 PubMed:反相气相色谱法,用于在受控相对湿度下测量大豆分离蛋白与所选风味化合物之间的相互作用。 Inverse gas chromatographic method for measurement of interactions between soy protein isolate and selected flavor compounds under controlled relative humidity. |
已发布 PubMed:高露洁背后的技术就是纯白的牙膏。 The technology behind Colgate Simply White Toothpaste. |
已发布 PubMed:有助于减少脂肪和无脂肪的工艺棋子产品肉毒杆菌安全性的因素。 Factors that contribute to the botulinal safety of reduced-fat and fat-free process chesse products. |
已发布 PubMed:汉森脱脂酵母或马克斯克鲁维酵母脱酸模型干酪培养基中产生的挥发性化合物的比较。 Comparison of volatile compounds produced in model cheese medium deacidified by Debaryomyces hansenii or Kluyveromyces marxianus. |
已发布 PubMed:从卫生的儿童凝乳酶糊中纯化和表征胃前酯酶。 Purification and characterization of a pregastric esterase from a hygienized kid rennet paste. |
已发布 PubMed:pt(111)上第一层水的有害相互作用和离解。 Agostic interactions and dissociation in the first layer of water on Pt(111). |
已发布 PubMed:谷物麸皮的抗氧化能力的评估。 Evaluation of antioxidant capacity of cereal brans. |
已发布 PubMed:使用新型脂肪去除工艺制造的低脂切达干酪。 Reduced-fat cheddar cheese manufactured using a novel fat removal process. |
已发布 PubMed:脂环芽孢杆菌在果汁行业 Alicyclobacillus spp. in the fruit juice industry: 历史 history, 特点 characteristics, 以及当前的隔离/检测程序。 and current isolation/detection procedures. |
已发布 PubMed:使用多级统计模型对溴酚形成过程中产生的气味进行感官评估。 Sensory evaluation of the odors produced during bromophenol formation using a multi-level statistical model. |
已发布 PubMed:苹果酒的 Irradiation of apple cider: 影响风味品质。 impact on flavor quality. |
已发布 PubMed:在模型系统中二硫化物风味化合物与蛋白质的相互作用。 The interaction of disulfide flavor compounds with proteins in model systems. |
已发布 PubMed:冷藏时间延长对羊肉的气味和风味的影响。 The effects of extended chilled storage on the odor and flavor of sheepmeat. |
已发布 PubMed:实验室开发的香草醛醇氧化酶可生产天然香草醛。 Laboratory-evolved vanillyl-alcohol oxidase produces natural vanillin. |
已发布 PubMed:抗李斯特菌细菌素的纯化。 Purification of antilisterial bacteriocins. |
已发布 PubMed:微波处理后鳄梨果泥中挥发性化合物的固相微萃取和气相色谱-质谱法。 Solid-phase microextraction and gas chromatography-mass spectrometry of volatile compounds from avocado puree after microwave processing. |
已发布 PubMed:醇的定量构效关系建模 Quantitative structure-activity relationship modeling of alcohol, ester, aldehyde, 分子特征确定啤酒中的酮和酮风味阈值 and ketone flavor thresholds in beer from molecular features. |
已发布 PubMed:糠基乙基醚 Furfuryl ethyl ether: 重要的陈年风味和啤酒储存条件的新标志。 important aging flavor and a new marker for the storage conditions of beer. |
已发布 PubMed:发酵食品中α-酮酸化学转化与风味形成的关系。 Chemical conversion of alpha-keto acids in relation to flavor formation in fermented foods. |
已发布 PubMed:刺柏叶中的挥发性成分。及其抗菌活性。 Volatile constituents from the leaves of Callicarpa japonica Thunb. and their antibacterial activities. |
已发布 PubMed:物理主成分分析 Principal component analysis of physical, 颜色 color, 鸡胸肉两次去骨的感觉和感觉特征 and sensory characteristics of chicken breasts deboned at two, 四 four, 六 six, 和死后二十四 。 and twenty-four hours postmortem. |
已发布 PubMed:半包容性深层非弹性散射对核子中海夸克 度分布的风味分解。 Flavor decomposition of the sea-quark helicity distributions in the nucleon from semiinclusive deep inelastic scattering. |
已发布 PubMed:通过补充维生素D3的微量营养改善猪肉品质。 Improving pork quality by feeding supranutritional concentrations of vitamin D3. |
已发布 PubMed:用均质牛奶制成的低脂chanco奶酪的成熟度研究。 [Maturation study of low fat Chanco cheese made with homogenized milk]. |
已发布 PubMed:啤酒变质细菌和啤酒花抗性。 Beer spoilage bacteria and hop resistance. |
已发布 PubMed:蒸汽去皮马铃薯加工废料中夹杂物含量对牛肉精加工日粮的影响 Influence of steam-peeled potato-processing waste inclusion level in beef finishing diets: 对消化的影响 effects on digestion, 育肥场性能 feedlot performance, 和肉质。 and meat quality. |
已发布 PubMed:蛋白水解 Proteolysis, 挥发性化合物 volatile compounds, 添加嗜热辅助培养物制造的西班牙干酪的感官评价 and sensory evaluation in Hispánico cheese manufactured with the addition of a thermophilic adjunct culture, 乳链菌肽 nisin, 和海藻酸钙乳链菌肽微粒。 and calcium alginate-nisin microparticles. |
已发布 PubMed:骨骼肌中可溶性肽和蛋白质的相互作用对挥发性化合物释放的影响。 Interactions of soluble peptides and proteins from skeletal muscle on the release of volatile compounds. |
已发布 PubMed:邀请评论 Invited review: 基于奶酪的流变学和质地特性的观点。 perspectives on the basis of the rheology and texture properties of cheese. |
已发布 PubMed:歐洲海濱草在柑橘油和水性香气中的命运。 Fate of salmonellae in citrus oils and aqueous aroma. |
已发布 PubMed:细叶鸢尾的过氧化物酶切割β A peroxidase from Lepista irina cleaves beta,β-胡萝卜素可调味。 beta-carotene to flavor compounds. |
已发布 PubMed:加工方法对甜瓜牛奶质量和可接受性的影响。 Effects of processing methods on the quality and acceptability of melon milk. |
已发布 PubMed:施加自然冷烟对切达干酪成熟的影响。 The effect of application of cold natural smoke on the ripening of Cheddar cheese. |
已发布 PubMed:乳链菌肽生产型培养物和脂质体包裹的乳链菌肽对添加切达干酪的乳酸菌成熟的影响。 Impact of nisin producing culture and liposome-encapsulated nisin on ripening of Lactobacillus added-Cheddar cheese. |
已发布 PubMed:水溶性异黄酮微胶囊化及其在牛奶中的理化性质 Microencapsulation of water-soluble isoflavone and physico-chemical property in milk. |
已发布 PubMed:商业规模的番茄汁脉冲电场处理。 Commercial scale pulsed electric field processing of tomato juice. |
已发布 PubMed:基于裂变变矩器的超热中子束的性能特征 Performance characteristics of the MIT fission converter based epithermal neutron beam. |
已发布 PubMed:调查热处理过程中咖啡饮料的风味变化。 Investigation of the change in the flavor of a coffee drink during heat processing. |
已发布 PubMed:烘焙过程中生咖啡蛋白质分布的变化。 Changes in green coffee protein profiles during roasting. |
已发布 PubMed:铁的作用以及影响多酚变色发展的因素。 The role of iron and the factors affecting off-color development of polyphenols. |
已发布 PubMed:使用基于扩散的Noe抽运技术研究α和β紫罗兰酮与β-乳球蛋白在不同ph值的结合行为。 Investigation of binding behavior of alpha- and beta-ionones to beta-lactoglobulin at different pH values using a diffusion-based NOE pumping technique. |
已发布 PubMed:催化剂在风味化合物与β-乳球蛋白之间的相互作用的3d-qsar研究中的应用。 Use of catalyst in a 3D-QSAR study of the interactions between flavor compounds and beta-lactoglobulin. |
已发布 PubMed:营养性粘质沙雷氏菌脂肪酶的纯化和部分表征。 Purification and partial characterization of psychrotrophic Serratia marcescens lipase. |
已发布 PubMed:糖溶液对牛放血后血管输注的影响 Effects of postexsanguination vascular infusion of cattle with a solution of saccharides, 氯化sodium chloride, 和磷酸盐或氯化钙对牛排和牛肉的品质和感官特性的影响。 and phosphates or with calcium chloride on quality and sensory traits of steaks and ground beef. |
已发布 PubMed:葡萄原生酵母凡氏酵母中的β-葡萄糖苷酶 Beta-glucosidase from the grape native yeast Debaryomyces vanrijiae: 纯化 purification, 表征 characterization, 及其对马斯喀特葡萄汁中单萜含量的影响。 and its effect on monoterpene content of a Muscat grape juice. |
已发布 PubMed:工艺参数对二甲硫形成的影响 Influence of some technological parameters on the formation of dimethyl sulfide, 2-巯基乙醇 2-mercaptoethanol, 甲硫醇 methionol, 和波特酒中的二甲基砜。 and dimethyl sulfone in port wines. |
已发布 PubMed:影响 Effect of 野生 wild 毒株 strains of 乳球菌 Lactococcus 乳酸菌 lactis on the volatile 轮廓 profile and the 感官特征 sensory characteristics of 母羊 母羊 ewes' 生的 raw 牛奶 milk 起司 cheese. |
已发布 PubMed:乳基和发酵剂培养对酸化的影响 Effect of milk base and starter culture on acidification, 质地 texture, 和发酵乳加工中的益生菌细胞计数。 and probiotic cell counts in fermented milk processing. |
已发布 PubMed:氨基酸分解代谢和乳酸菌挥发物的产生。 Amino acid catabolism and generation of volatiles by lactic acid bacteria. |
已发布 PubMed:低浓度因子微滤对切达干酪成分和陈化的影响。 Impact of low concentration factor microfiltration on the composition and aging of Cheddar cheese. |
已发布 PubMed:ca-藻酸盐固定的海洋球孢白僵菌btmf s-10在填充床反应器中连续生产细胞外L-谷氨酰胺酶。 Continuous production of extracellular L-glutaminase by Ca-alginate-immobilized marine Beauveria bassiana BTMF S-10 in packed-bed reactor. |
已发布 PubMed:阳离子交换法对辛西娅酒进行酸度修饰。 pH modification of Cynthiana wine using cationic exchange. |
已发布 PubMed:可可种子中两种天冬氨酸蛋白酶tcap1和tcap2的分子和生化特性。 Molecular and biochemical characterisation of two aspartic proteinases TcAP1 and TcAP2 from Theobroma cacao seeds. |
已发布 PubMed:酿酒酵母菌株对纳帕加迈葡萄酒和小西拉葡萄酒挥发物产生的影响 Effect of different strains of Saccharomyces cerevisiae on production of volatiles in Napa Gamay wine and Petite Sirah wine. |
已发布 PubMed:ph值低如何通过啤酒老化来增强β-大马烯酮和三硫化二甲基的生产。 How low pH can intensify beta-damascenone and dimethyl trisulfide production through beer aging. |
已发布 PubMed:鉴定和定量果糖与半胱胺或异硫代脯氨酸美拉德型反应中形成的主要香气化合物(1 Identification and quantitation of key aroma compounds formed in Maillard-type reactions of fructose with cysteamine or isothiaproline (1,3-噻唑烷-2-羧酸)。 3-thiazolidine-2-carboxylic acid). |
已发布 PubMed:消费者接受用2%过氧化氢和温和的热量处理过的鲜切卷心莴苣。 Consumer acceptance of fresh-cut iceberg lettuce treated with 2% hydrogen peroxide and mild heat. |
已发布 PubMed:冷藏腌黄瓜中的新鲜黄瓜味 Fresh cucumber flavor in refrigerated pickles: 感觉分析和仪器分析的比较。 comparison of sensory and instrumental analysis. |
已发布 PubMed:糖酵解潜能之间的关系 Relationships among glycolytic potential, 暗切(暗 dark cutting (dark, 公司 firm, 和干)牛肉 and dry) beef, 和煮熟的牛肉适口性 and cooked beef palatability. |
已发布 PubMed:产自青霉青霉pg222的对肉蛋白质具有活性的细胞外蛋白酶的纯化和鉴定。 Purification and characterization of an extracellular protease from Penicillium chrysogenum Pg222 active against meat proteins. |
已发布 PubMed: 危险分析法测定袋装酸奶中袋装过滤法生产的浓缩酸奶(拉伯 labneh)的货架期。 |
已发布 PubMed:自然和碱化可可粉焙烧过程中影响烷基吡嗪形成的因素。 Factors affecting the formation of alkylpyrazines during roasting treatment in natural and alkalinized cocoa powder. |
已发布 PubMed:厄瓜多尔可可液的化学成分和风味。 Chemical composition and flavor of ecuadorian cocoa liquor. |
已发布 PubMed: 使用嗜温发酵剂制造的Hispánico Hispánico奶酪中的蛋白水解 , 嗜热的起子 a thermophilic starter, 和产生细菌素的乳酸乳球菌亚种。乳酸菌415的辅助培养。 and bacteriocin-producing Lactococcus lactis subsp. lactis INIA 415 adjunct culture. |
已发布 PubMed:大豆基酶水解植物蛋白对肉类加工香料的香气进行表征。 Characterization of the aroma of a meatlike process flavoring from soybean-based enzyme-hydrolyzed vegetable protein. |
已发布 PubMed:食品级非离子油/水微乳状液中的糠醛-半胱氨酸模型反应,可选择性形成风味。 Furfural-cysteine model reaction in food grade nonionic oil/water microemulsions for selective flavor formation. |
已发布 PubMed:波特酒中甘油和乙醛的杂环缩醛 Heterocyclic acetals from glycerol and acetaldehyde in Port wines: 随着年龄的增长而发展。 evolution with aging. |
已发布 PubMed:芬顿型反应体系中咖啡风味化合物糠基硫醇的降解 Degradation of the coffee flavor compound furfuryl mercaptan in model Fenton-type reaction systems. |
已发布 PubMed:方法的开发,用于分析乳制品中的有机酸 Development of a CE method to analyze organic acids in dairy products: 应用于研究热激孢子的代谢。 application to study the metabolism of heat-shocked spores. |
已发布 PubMed:猪肉品质性状之间的相关性。 Correlations among selected pork quality traits. |
已发布 PubMed:核黄素在啤酒风味不稳定中的作用 Role of riboflavin in beer flavor instability: 荧光脱脂蛋白滴定法测定啤酒中核黄素的含量及其来源 determination of levels of riboflavin and its origin in beer by fluorometric apoprotein titration. |
已发布 PubMed:烷基吡啶鎓。 2.烘焙和研磨咖啡的分离和定量。 Alkylpyridiniums. 2. Isolation and quantification in roasted and ground coffees. |
已发布 PubMed:烷基吡啶鎓。 1.在模型系统中,通过三氯萘林的热降解形成。 Alkylpyridiniums. 1. Formation in model systems via thermal degradation of trigonelline. |
已发布 PubMed:成分对含半胱氨酸肉样模型系统的影响 Effect of lipid composition on meat-like model systems containing cysteine, 核糖 ribose, 和多不饱和脂肪酸。 and polyunsaturated fatty acids. |
已发布 PubMed: 和ph pH值对小麦粉挤压蒸煮过程中风味挥发物生成的影响。 |
已发布 PubMed: 龙舌兰weber var的热处理过程中,菊粉产生美拉德化合物。阿祖尔 |
已发布 PubMed:消费者认可的经过家用抗菌处理的生苹果。 Consumer acceptance of raw apples treated with an antibacterial solution designed for home use. |
已发布 PubMed:游离和共轭吲哚-3-乙酸测定 Determination of free and conjugated indole-3-acetic acid, 色氨酸 tryptophan, 葡萄汁和葡萄酒中的色氨酸代谢产物。 and tryptophan metabolites in grape must and wine. |
已发布 PubMed:风味蛋白结合 Flavor-protein binding: 卵清蛋白和挥发性二硫化物之间的二硫化物交换反应。 disulfide interchange reactions between ovalbumin and volatile disulfides. |
已发布 PubMed:共轭亚油酸提高饲料效率 Conjugated linoleic acid improves feed efficiency, 减少皮下脂肪 decreases subcutaneous fat, 并改善压力基因型猪的肉质某些方面。 and improves certain aspects of meat quality in stress-genotype pigs. |
已发布 PubMed:各种乳制品包装材料对超巴氏灭菌牛奶的货架期和风味的影响。 Effect of various dairy packaging materials on the shelf life and flavor of ultrapasteurized milk. |
已发布 PubMed:各种乳制品包装材料对超巴氏灭菌牛奶顶空分析的影响。 Effect of various dairy packaging materials on the headspace analysis of ultrapasteurized milk. |
已发布 PubMed:饲喂f344大鼠和b6c3f1小鼠的甲基丁香酚的14周毒性和细胞增殖。 14-Week toxicity and cell proliferation of methyleugenol administered by gavage to F344 rats and B6C3F1 mice. |
已发布 PubMed:酸奶的配方和加工会影响碳酸酸奶的微生物质量。 Formulations and processing of yogurt affect the microbial quality of carbonated yogurt. |
已发布 PubMed:通过将半胱氨酸或硫化氢与4-羟基-5-甲基-3(2h)-呋喃酮在ph 6.5加热形成的杂环挥发物。 Heterocyclic volatiles formed by heating cysteine or hydrogen sulfide with 4-hydroxy-5-methyl-3(2H)-furanone at pH 6.5. |
已发布 PubMed:在三嘴模型系统中,从奶油状敷料中释放出二乙酰和2-庚酮的增香剂。 Flavor release of diacetyl and 2-heptanone from cream style dressings in three mouth model systems. |
已发布 PubMed:商业切达干酪酶改性奶酪中脂解和糖解终产物的调查。 A survey of lipolytic and glycolytic end-products in commercial Cheddar enzyme-modified cheese. |
已发布 PubMed:葵花籽油贮藏过程中挥发性化合物产生的机理 Mechanism of volatile compound production during storage of sunflower Oil. |
已发布 PubMed:乳酸菌中硫化合物生产的多样性。 Diversity of sulfur compound production in lactic acid bacteria. |
已发布 PubMed:处理对脂氧合酶活性的影响。 Effect of high-pressure treatment on lipoxygenase activity. |
已发布 PubMed:对尿素对半胱氨酸和核糖的美拉德反应产生挥发物的影响 Effect of urea on volatile generation from Maillard reaction of cysteine and ribose. |
已发布 PubMed:风味化合物与果胶物质的相互作用。 Interactions of flavor compounds with pectic substances. |
已发布 PubMed:煮熟的牛肉和羔羊肉中形成2-烷基-(2h)-噻喃和2-烷基噻吩。 Formation of 2-alkyl-(2H)-thiapyrans and 2-alkylthiophenes in cooked beef and lamb. |
已发布 PubMed:醇及其β-d-吡喃葡萄糖苷的酸催化水解。 Acid-catalyzed hydrolysis of alcohols and their beta-D-glucopyranosides. |
已发布 PubMed:液相色谱法测定食品中残留的亚硝酸盐/硝酸盐 Liquid chromatographic determination of residual nitrite/nitrate in foods: nmkl合作研究。 NMKL collaborative study. |
已发布 PubMed: 生产非洲面包果(treculia 非洲 africana)和大豆(甘氨酸 glycine 最高 max)种子基食品配方 , 1: 和发酵对营养和感官品质的影响。 Effects of germination and fermentation on nutritional and organoleptic quality. |
已发布 PubMed:酸牛奶的冷藏过程中会释放出有机酸和挥发性风味成分。 Organic acids and volatile flavor components evolved during refrigerated storage of kefir. |
已发布 PubMed:(s)-2-甲基丁酸甲酯的对映体合成 Enantiomeric synthesis of (S)-2-methylbutanoic acid methyl ester, 苹果味 apple flavor, 在有机溶剂中使用脂肪酶。 using lipases in organic solvent. |
已发布 PubMed:酸奶风味感知的感官研究 Sensory investigation of yogurt flavor perception: 挥发物和酸度的相互影响。 mutual influence of volatiles and acidity. |
已发布 PubMed:一维和二维(1)h nmr光谱研究食品酚醛和芳香香料之间的相互作用 Study of interactions between food phenolics and aromatic flavors using one- and two-dimensional (1)H NMR spectroscopy. |
已发布 PubMed:加哈特 Gahat: 那不勒斯治疗尿路结石? a Napalese cure for urolithiasis? |
已发布 PubMed: ph pH值为4.5时4-羟基-5-甲基-3(2h)-呋喃酮与半胱氨酸或硫化氢之间反应的研究。 |
已发布 PubMed:研究班巴拉花生(维尼亚地下)豆temp的生产。 Studies on the production of bambara groundnut (Vigna subterranea) tempe. |
已发布 PubMed:臭氧在增强食品微生物安全性和质量中的应用 Application of ozone for enhancing the microbiological safety and quality of foods: 回顾。 a review. |
已发布 PubMed:乙酰对控制大肠杆菌o157的作用 Effect of diacetyl on controlling Escherichia coli O157:h7和鼠 歐洲海濱草在实验室培养基中发酵剂的存在下以及肉发酵过程中。 H7 and Salmonella Typhimurium in the presence of starter culture in a laboratory medium and during meat fermentation. |
已发布 PubMed:氢炔过程对压痛的影响 Impact of the hydrodyne process on tenderness, 微生物负荷 microbial load, 猪背最长肌的感觉和感觉特征。 and sensory characteristics of pork longissimus muscle. |
已发布 PubMed:含或不含乳化剂的碳水化合物基脂肪替代品对低脂蛋糕品质特性的影响。 The influence of carbohydrate-based fat replacers with and without emulsifiers on the quality characteristics of lowfat cake. |
已发布 PubMed:同位素比监测气相色谱/质谱法的d / h采用高温转化同位素比质谱法。 Isotope ratio monitoring gas chromatography/Mass spectrometry of D/H by high temperature conversion isotope ratio mass spectrometry. |
已发布 PubMed: 补充乙醇影响低盐味by by的发酵。 |
已发布 PubMed:会苍白 Can pale, 柔软的 soft, 死后注射碳酸氢钠可以预防渗出性猪肉吗? exudative pork be prevented by postmortem sodium bicarbonate injection? |
已发布 PubMed:水合对蛋白质折叠动力学和热力学的重要性 The importance of hydration for the kinetics and thermodynamics of protein folding: 简化的晶格模型。 simplified lattice models. |
已发布 PubMed:乳酸钠会影响盘装肉鸡鸡肉的感觉和客观特征。 Sodium lactate affects sensory and objective characteristics of tray-packed broiler chicken breast meat. |
已发布 PubMed:在普通酸奶的生产中添加燕麦纤维和天然替代甜味剂。 The addition of oat fiber and natural alternative sweeteners in the manufacture of plain yogurt. |
已发布 PubMed:小酸模/羊酸模/红酸模内注射乙酸酯和丙酸盐的羊羔对风味小麦秸秆的偏爱。 Preference for flavored wheat straw by lambs conditioned with intraruminal infusions of acetate and propionate. |
已发布 PubMed:酿酒酵母中新型依赖于nadp的支链醇脱氢酶的纯化和表征。 Purification and characterization of a novel NADP-dependent branched-chain alcohol dehydrogenase from Saccharomyces cerevisiae. |
已发布 PubMed:乳球菌亚种中半胱氨酸(γ)裂解酶的纯化和表征。 creemoris sk11 Purification and Characterization of Cystathionine (gamma)-Lyase from Lactococcus lactis subsp. cremoris SK11: 在奶酪成熟过程中可能形成风味化合物。 Possible Role in Flavor Compound Formation during Cheese Maturation. |
已发布 PubMed:强化方法对玉米发酵粉发酵特性和营养品质的影响 Effect of soy-fortification method on the fermentation characteristics and nutritional quality of fermented maize meal. |
已发布 PubMed:糖缀合的香气化合物 Glycoconjugated aroma compounds: 存在 Occurrence, 作用和生物技术转化。 role and biotechnological transformation. |
已发布 PubMed:小酸模/羊酸模/红酸模内施用丙酸钠调节的羔羊对风味麦草的偏爱。 Preference for flavored wheat straw by lambs conditioned with intraruminal administrations of sodium propionate. |
已发布 PubMed:补充液体酵母产品对饲料摄入的影响 Effects of a supplemental liquid yeast product on feed intake, 小酸模/羊酸模/红酸模轮廓 ruminal profiles, 和产量 and yield, 组成 composition, 和泌乳荷斯坦奶牛的感官特性。 and organoleptic characteristics of milk from lactating Holstein cows. |
已发布 PubMed:质地的 Textural, 颜色 color, 肉酱的肉感和感官特性,含有不同水平的鸡皮。 and sensory properties of bologna containing various levels of washed chicken skin. |
已发布 PubMed:β-d(+)葡萄糖-葡萄糖氧化酶-过氧化氢酶,用作抗氧化剂系统。 beta-D(+) glucose-glucose oxidase-catalase for use as an antioxidant system. |
已发布 PubMed:膨化大豆和烟酸喂养的奶牛的牛奶和减脂切达干酪的特性 Characteristics of milk and reduced fat cheddar cheese from cows fed extruded soybeans and niacin. |
已发布 PubMed:乳酸菌形成二乙酰基。 Diacetyl formation by lactic bacteria. |
已发布 PubMed:鱼味。 Fish flavor. |
已发布 PubMed:能量和食物风味对绵羊适应性偏好的影响。 Effects of energy source and food flavor on conditioned preferences in sheep. |
已发布 PubMed:碳水化合物 Carbohydrates: 食品中的功能 functionality in foods. |
已发布 PubMed:对豆薯汁加工的研究。 Studies on jicama juice processing. |
已发布 PubMed:和果糖对嗜酸乳杆菌的生长及其在贮藏期间的存活率的影响 Effect of casitone and fructose on the growth of Lactobacillus acidophilus and its survival during storage. |
已发布 PubMed:商业灭菌调味乳制品饮料中的阿斯巴甜稳定性。 Aspartame stability in commercially sterilized flavored dairy beverages. |
已发布 PubMed: 来自国内的豌豆(pisum 番茄 sativum)和豆类(菜豆)的味o。欧洲农产品发酵食品。 ii。 |
已发布 PubMed:切球干酪中乳球菌起始蛋白酶对蛋白水解贡献。 The contribution of lactococcal starter proteinases to proteolysis in cheddar cheese. |
已发布 PubMed:同时 Simultaneous 判定 determination of flavor 增强剂 增强子 提高 enhancers 肌苷 inosine 5'-一磷酸 monophosphate and 鸟苷 guanosine 5'-一磷酸 monophosphate in food 准备工作 prepa口粮 rations by by 衍生物 derivative 分光光度法 spectrop热 hotometry. |
已发布 PubMed:早熟公猪肉的适口性。 Palatability of prerigor cooked boar meat. |
已发布 PubMed:生长的遗传分析 Genetic analyses of growth, 实时超声 real-time ultrasound, 体 carcass, 杜洛克和长白猪的猪肉品质和猪肉品质性状 and pork quality traits in Duroc and Landrace pigs: ii。遗传力和相关性。 II. Heritabilities and correlations. |
已发布 PubMed:静态顶空进样对加热的牛奶中的挥发性硫化合物进行气相色谱分析。 Gas chromatographic analysis of volatile sulfur compounds from heated milk using static headspace sampling. |
已发布 PubMed:日粮中亚油酸含量对猪肉中挥发性化合物含量和脂肪酸组成的影响。 Volatile compound content and fatty acid composition of pork as influenced by linoleic acid content of the diet. |
已发布 PubMed:乳酸菌发酵花生奶的化学成分和感官品质的变化。 Changes in chemical composition and sensory qualities of peanut milk fermented with lactic acid bacteria. |
已发布 PubMed:烘焙产品中的藜麦粉。 Quinoa flour in baked products. |
已发布 PubMed:二烯丙基硫醚对小鼠胃内谷胱甘肽转移酶同工酶的诱导诱导分化 Differential induction of glutathione transferase isoenzymes of mice stomach by diallyl sulfide, 天然的抗癌物质。 a naturally occurring anticarcinogen. |
已发布 PubMed:奶酪制造和成熟期间的糖酵解及相关反应。 Glycolysis and related reactions during cheese manufacture and ripening. |
已发布 PubMed:氨基酸作为味觉刺激。一世。橙花和行为属性。 Amino acids as taste stimuli. I. Neural and behavioral attributes. |
已发布 PubMed:泌乳奶牛影响高含尿量日粮摄入的因素。 Factors influencing intake of high urea-containing rations by lactating dairy cows. |
已发布 PubMed:亚硝酸盐 Nitrite, 亚硝酸盐替代品 nitrite alternatives, 以及肉制品中肉毒梭菌的控制。 and the control of Clostridium botulinum in cured meats. |
已发布 PubMed:鱼类浓缩蛋白技术性能的改变。 Modification of technological properties of fish protein concentrates. |
已发布 PubMed:水果和蔬菜中的多酚氧化酶和过氧化物酶。 Polyphenol oxidase and peroxidase in fruits and vegetables. |
已发布 PubMed:固定化微生物水解乳糖。 Hydrolysis of lactose by immobilized microorganisms. |
已发布 PubMed:罗克福尔青霉的酶参与了干酪风味的生物合成。 Enzymes of Penicillium roqueforti involved in the biosynthesis of cheese flavor. |
已发布 PubMed:培养和酸化的酸奶中的b-复合维生素。 B-complex vitamins in cultured and acidified yogurt. |
已发布 PubMed:乳源的精神营养细菌在牛奶中产生的耐热蛋白酶。 Heat resistant proteases produced in milk by psychrotrophic bacteria of dairy origin. |
已发布 PubMed:在模型系统中正己醛与甘氨酸反应。 Reactions of n-hexanal with glycine in model systems. |
已发布 PubMed:大豆蛋白风味成分 Soybean protein flavor components: 回顾。 a review. |
已发布 PubMed:荧光假单胞菌p26的热稳定蛋白酶的表征。 Characterization of a heat-stable protease of Pseudomonas fluorescens P26. |
已发布 PubMed:大豆蛋白产品中的风味和肠胃气胀因素。 Flavor and flatulence factors in soybean protein products. |
已发布 PubMed:糖 Sugar, acids, 和新鲜水果的味道。 and flavor in fresh fruits. |
已发布 PubMed:柠檬色隐球菌的浓缩培养物。 Concentrated cultures of Leuconostoc citrovorum. |
已发布 PubMed:酶法去除啤酒中的二乙酰。 3.酶的保护和辅因子的再生。 Enzymatic removal of diacetyl from beer. 3. Enzyme protection and regeneration of cofactor. |
已发布 PubMed:鸡肉汤的味道和酸碱度。 CHICKEN BROTH FLAVOR AND PH. |