Detalles de la búsqueda
1.
Probiotic Bacillus as fermentation agents: Status, potential insights, and future perspectives.
Food Chem X;
22: 101465, 2024 Jun 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-38798797
2.
Characteristic substance analysis and rapid detection of bacteria spores in cooked meat products by surface enhanced Raman scattering based on Ag@AuNP array substrate.
Anal Chim Acta;
1308: 342616, 2024 Jun 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-38740451
3.
Influence of heating temperatures and storage on the odor of duck meat and identification of characteristic odorous smell compounds.
Food Chem X;
21: 101242, 2024 Mar 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-38420499
4.
Exploring the role of Maillard reaction and lipid oxidation in the advanced glycation end products of batter-coated meat products during frying.
Food Res Int;
178: 113901, 2024 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-38309860
5.
Development of fluorescent GO-AgNPs-Eu3+ nanoparticles based paper visual sensor for foodborne spores detection.
Food Chem X;
21: 101069, 2024 Mar 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-38292686
6.
Effect of lignin on the formation of polycyclic aromatic hydrocarbons in smoked and grilled meat products.
Int J Biol Macromol;
261(Pt 2): 129574, 2024 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-38246464
7.
Selection of yeast strains in naturally fermented cured meat as promising starter cultures for fermented cured beef, a traditional fermented meat product of northern China.
J Sci Food Agric;
104(2): 883-891, 2024 Jan 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-37698856
8.
Selective purification and rapid quantitative detection of spores using a "stepped" magnetic flow device.
Anal Methods;
16(2): 284-292, 2024 01 04.
Artículo
en Inglés
| MEDLINE | ID: mdl-38113049
9.
Myosin heavy chain isoform expression and meat quality characteristics of different muscles in yak (Bos grunniens).
Meat Sci;
209: 109414, 2024 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-38101288
10.
Effect of Molecular Weight on the Structural and Emulsifying Characteristics of Bovine Bone Protein Hydrolysate.
Foods;
12(24)2023 Dec 18.
Artículo
en Inglés
| MEDLINE | ID: mdl-38137319
11.
Construction of Graphene@Ag-MLF composite structure SERS platform and its differentiating performance for different foodborne bacterial spores.
Mikrochim Acta;
190(12): 472, 2023 11 21.
Artículo
en Inglés
| MEDLINE | ID: mdl-37987841
12.
Effects of Different Bacteriostats on the Dynamic Germination of Clostridium perfringens Spores.
Foods;
12(9)2023 Apr 28.
Artículo
en Inglés
| MEDLINE | ID: mdl-37174372
13.
Effects of sporulation conditions on the growth, germination, and resistance of Clostridium perfringens spores.
Int J Food Microbiol;
396: 110200, 2023 Jul 02.
Artículo
en Inglés
| MEDLINE | ID: mdl-37119648
14.
Effect of slaughter age and postmortem aging time on tenderness and water-holding capacity of yak (Bos grunniens) longissimus thoracis muscle.
Meat Sci;
202: 109201, 2023 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-37120977
15.
Exploring in vitro gastrointestinal digestion of myofibrillar proteins at different heating temperatures.
Food Chem;
414: 135694, 2023 Jul 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-36808027
16.
Lignin-based covalent organic polymers with improved crystallinity for non-targeted analysis of chemical hazards in food samples.
J Hazard Mater;
448: 130821, 2023 04 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-36709736
17.
Preparation of AgNPs self-assembled solid-phase substrate via seed-mediated growth for rapid identification of different bacterial spores based on SERS.
Food Res Int;
160: 111426, 2022 10.
Artículo
en Inglés
| MEDLINE | ID: mdl-36076367
18.
Muscle fiber composition affects the postmortem redox characteristics of yak beef.
Food Chem;
397: 133797, 2022 Dec 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-35917786
19.
Effects of NaCl-assisted regulation on the emulsifying properties of heat-induced type I collagen.
Food Res Int;
159: 111599, 2022 09.
Artículo
en Inglés
| MEDLINE | ID: mdl-35940762
20.
Multiple Technologies Combined to Analyze the Changes of Odor and Taste in Daokou Braised Chicken during Processing.
Foods;
11(7)2022 Mar 26.
Artículo
en Inglés
| MEDLINE | ID: mdl-35407050