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The science of plant‐based foods: Constructing next‐generation meat, fish, milk, and egg analogs
Consumers are increasingly demanding foods that are more ethical, sustainable and
nutritious to improve the health of themselves and the planet. The food industry is currently …
nutritious to improve the health of themselves and the planet. The food industry is currently …
Advances and Opportunities in H2S Measurement in Chemical Biology
Hydrogen sulfide (H2S) is an important biological mediator across all kingdoms of life and
plays intertwined roles in various disciplines, ranging from geochemical cycles to industrial …
plays intertwined roles in various disciplines, ranging from geochemical cycles to industrial …
Comparative characterization of flavor precursors and volatiles of Taihe black-boned silky fowl and Hy-line Brown yolks using multiomics and GC-O-MS-based …
W Yang, Y Yang, L Wang, X Lv, J Li, H Cui… - Food Research …, 2023 - Elsevier
Eggs are nutritious and highly valued by consumers. However, egg flavor varies greatly
among different hen breeds. The present study used gas chromatography-olfactometry …
among different hen breeds. The present study used gas chromatography-olfactometry …
[HTML][HTML] Effect of soy protein isolate, egg white protein and whey protein isolate on the flavor characteristics of silver carp (Hypophthalmichthys molitrix) surimi
Y Wang, H Yan, Y Zhuang, Y Tian, H Yang - Lwt, 2023 - Elsevier
The objective of this study was to investigate effects of soy protein isolate (SPI), egg white
protein (EW) and whey protein isolate (WPI) on flavor characteristics of silver carp surimi. A …
protein (EW) and whey protein isolate (WPI) on flavor characteristics of silver carp surimi. A …
Changes in structure and flavor of egg yolk gel induced by lipid migration under heating
Y Liu, Y Liu, X Wang, Y ** - Food Hydrocolloids, 2020 - Elsevier
Lipid migration is widespread in food system and has an important effect on food quality. It is
urgent to explore the lipid migration in egg yolk after heating. The content of lipids in upper …
urgent to explore the lipid migration in egg yolk after heating. The content of lipids in upper …
Characterization of key off-odor compounds in thermal duck egg gels by GC-olfactometry-MS, odor activity values, and aroma recombination
L Ren, J Ma, Y Lv, Q Tong, H Guo - Lwt, 2021 - Elsevier
Abstract Characterization of volatile off-odor compounds in thermal duck egg gels was
investigated by gas chromatography-olfactometry-mass spectrometry (GC-O-MS), odor …
investigated by gas chromatography-olfactometry-mass spectrometry (GC-O-MS), odor …
Characterization and classification of volatiles from different breeds of eggs by SPME-GC–MS and chemometrics
Volatiles of shell eggs were identified by SPME-GC–MS to characterize and discriminate
white Leghorn (W), Hy-line brown (H) and **g fen (J) hatching eggs with comparison …
white Leghorn (W), Hy-line brown (H) and **g fen (J) hatching eggs with comparison …
Method to predict gas chromatographic response factors for the trace‐level analysis of volatile organic compounds based on the effective carbon number concept
A procedure has been developed to estimate GC–MS response factors based on the theory
of effective carbon number defined as the sum of the carbon number and carbon number …
of effective carbon number defined as the sum of the carbon number and carbon number …
Non‐destructive characterization of egg odor and fertilization status by SPME/GC‐MS coupled with electronic nose
X **ang, Y Wang, Z Yu, M Ma, Z Zhu… - Journal of the Science of …, 2019 - Wiley Online Library
BACKGROUND Early and non‐destructive identification of fertile (F) eggs is a difficult task in
the process of breeding laying hens. The odors emitted from unfertilized (UF), infertile (IF) …
the process of breeding laying hens. The odors emitted from unfertilized (UF), infertile (IF) …
Investigating the mechanism of antioxidants as egg white powder flavor modifiers
W Zhang, Y Yang, Y Su, L Gu… - Journal of the Science …, 2024 - Wiley Online Library
BACKGROUND The uses of egg white powder (EWP) are restricted because of its odor. It is
necessary to find a method to improve its flavor. In this paper, three different antioxidants …
necessary to find a method to improve its flavor. In this paper, three different antioxidants …