Improvement of the quality and flavor profiles of persimmon vinegar by bioaugmented inoculation with <i>Lactobacillus acidophilus, Lactiplantibacillus plantarum</i> and <i>Wickerhamomyces anomalus</i>. [PDF]
Wan N, Wang M, Wang L, Wang D.
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Lacticaseibacillus rhamnosus H7 shapes flavor-associated microbial-metabolic networks in low-nitrite sausages: insights from a multi-omics correlation study. [PDF]
Yue Y +9 more
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The project explores the creation of a decentralized network for hosting serverless functions using a Peer-to-Peer (P2P) architecture. The primary motivation is to enable individuals and small cloud service providers to offer computational resources for executing and deploying serverless functions, thereby decentralizing the control currently held by ...
openaire +1 more source
Flavor fidelity and variation of freshly stir-fried and commercial ready-to-heat Yuxiang shredded pork using integrated sensory and volatile profiling. [PDF]
Chen J +7 more
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Metabolomic insights into formation and dynamic changes of taste in semi-dried Silver Carp (<i>Hypophthalmichthys molitrix</i>) throughout the drying process: key roles of metabolites derived from protein and nucleotide degradation. [PDF]
Peng Y +8 more
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Evaluation of heavy metal concentration in drinking water, feed, and milk of dairy cows in Kombolcha metropolitan town, Ethiopia. [PDF]
Yimer M, Bereda A, Asresie A.
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Facile and Accurate Quantification of Sodium Content in Lignosulfonate Based on Ash Analysis. [PDF]
Hiratsuka H +4 more
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Regulation mechanism of cooking duration on flavor compounds in squid tentacles: dynamic contributions of free amino acids, fatty acids, and minerals. [PDF]
Dan X +6 more
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Newly Synthesized Dihydroxyphenyl-Nitroaryl Schiff Base Immobilized on Silica for Green UA-DMSPE of Toxic Metals in Marine Samples: Experimental Performance, DFT Insights, Molecular Docking, and In Silico Toxicological Evaluation. [PDF]
Öncüoğlu S, Mumcu T.
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