Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Xiyue Niu"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 15, Pp 76-84 (2024)
In order to investigate the effect of curing time on the edible quality and oxidative characteristics of compound low-sodium yak meat products, in this experiment, complex low-sodium yak meat was selected to investigate the effects of curing time (12
Externí odkaz:
https://doaj.org/article/25bf953b6e9840f4b837ccfb35ff7d0b
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 7, Pp 306-312 (2024)
In order to investigate the quality changes during the storage period and predict the shelf life of Xinjiang pepper chicken legs, this study focused on pH value, color, thiobarbituric acid reactive substances (TBARS), total volatile basic nitrogen (T
Externí odkaz:
https://doaj.org/article/b0927ff09fc04acf8664a24786deca67
Publikováno v:
Foods, Vol 12, Iss 21, p 4036 (2023)
In order to explore the aromatic differences between Xinjiang cow milk powder and specialty milk powder (donkey, camel, and horse milk powder), Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) analysis was employed to investigate the volatile co
Externí odkaz:
https://doaj.org/article/b4aa4a90c53d461880534a46d821a1b7
Publikováno v:
Agronomy, Vol 13, Iss 7, p 1670 (2023)
For a fast and accurate evaluation of the values of damaged fragrant pears, a prediction method of the damage degree of Korla fragrant pears was proposed. To study variation laws of damages of fragrant pears under different volumes of squeezing defor
Externí odkaz:
https://doaj.org/article/07c3b0f288784817be15425ac2cf24f3
Publikováno v:
Horticulturae, Vol 9, Iss 6, p 666 (2023)
To increase the commercial value of damaged fragrant pears and improve marketing competitiveness, this study explored the degree of damage degree and effects of storage time on the internal quality of fragrant pears during storage and predicted the i
Externí odkaz:
https://doaj.org/article/db0d22b0ebc249c5af4ebaede6ba88dc
Publikováno v:
Foods, Vol 12, Iss 11, p 2223 (2023)
To investigate the characteristic aromatic compounds, present in the traditional fermented koumiss of the Kazakh ethnic group in different regions of Xinjiang, GC-IMS, and GC-MS were used to analyze the volatile compounds in koumiss from four regions
Externí odkaz:
https://doaj.org/article/dee8dfcafae54740ada21964f4f50981
Publikováno v:
Foods, Vol 11, Iss 7, p 1000 (2022)
Tamarix ramosissima has been widely used as barbecue skewers for the good taste and unique flavor it gives to the meat, but the effects of T. ramosissima on heterocyclic amine (HA) formation in roast lamb are unknown. The influence of T. ramosissima
Externí odkaz:
https://doaj.org/article/9f8f133c0b6c4a80a6b8e5e2d38315fc
Publikováno v:
Agronomy; Volume 13; Issue 7; Pages: 1670
For a fast and accurate evaluation of the values of damaged fragrant pears, a prediction method of the damage degree of Korla fragrant pears was proposed. To study variation laws of damages of fragrant pears under different volumes of squeezing defor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::0f339461f0d441f0d5d051dc61952816
Publikováno v:
Horticulturae; Volume 9; Issue 6; Pages: 666
To increase the commercial value of damaged fragrant pears and improve marketing competitiveness, this study explored the degree of damage degree and effects of storage time on the internal quality of fragrant pears during storage and predicted the i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::447c777a96e68e29bc2ce9596b09bfd9
Publikováno v:
Foods; Volume 12; Issue 11; Pages: 2223
To investigate the characteristic aromatic compounds, present in the traditional fermented koumiss of the Kazakh ethnic group in different regions of Xinjiang, GC-IMS, and GC-MS were used to analyze the volatile compounds in koumiss from four regions
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::3bcca800630a083b389fefebef0a1632