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Food Chemistry, ISSN 0308-8146, 11/2019, Volume 297, pp. 125012 - 125012
To obtain better understanding of the formation mechanisms of bitterness and adhesiveness, protease activities, proteolysis index and protein degradation were... 
Quantitative proteome | Endogenous enzymes | Excessive proteolysis | Dry-cured ham | Partial least square regression analysis | Sensory defects | CATHEPSIN-L ACTIVITIES | RIPENING TIME | FOOD SCIENCE & TECHNOLOGY | PROTEOLYSIS | MYOFIBRILLAR PROTEINS | TEXTURE | NUTRITION & DIETETICS | PEPTIDES | ANTIOXIDANT | CHEMISTRY, APPLIED | MUSCLES | FLAVOR | Index Medicus
Journal Article
Food Control, ISSN 0956-7135, 12/2019, Volume 106, p. 106694
In order to evaluate the effect of processing methods on quality characteristics of Jinhua ham, this work focused on the changes in sensory characteristics and... 
Label-free proteomic | Jinhua ham | Sensory characteristics | Proteolysis | Partial least square regression | Modern processing | CATHEPSIN-L ACTIVITIES | DRY-CURED HAM | FOOD SCIENCE & TECHNOLOGY | MUSCLE | TIME | IDENTIFICATION | MYOFIBRILLAR PROTEINS | MEAT | PEPTIDES | CALLIPYGE
Journal Article
Food Science and Biotechnology, ISSN 1226-7708, 04/2016, Volume 25, Issue 2, pp. 379 - 391
The influence of partial replacement of NaCl with KCl on formation of volatile compounds during Jinhua ham processing was evaluated using GC/MS system. Jinhua... 
flavor | NaCl | ham | KCl | replacement | FLAVOR COMPOUNDS | IBERIAN HAM | PROFILES | SODIUM-CHLORIDE | LIPID OXIDATION | DRY-CURED HAM | FOOD SCIENCE & TECHNOLOGY | COMPONENTS | SENSORY CHARACTERISTICS | HEADSPACE GC-MS | SALT CONTENT | Safety and security measures | Aldehydes | Food | Meat
Journal Article
Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering, ISSN 1002-6819, 08/2006, Volume 22, Issue 8, pp. 230 - 234
Journal Article
Lancet Oncology, The, ISSN 1470-2045, 2012, Volume 13, Issue 8, pp. 817 - 826
Journal Article
SAE technical paper series, Volume 2015-01-0765.
The specific heat ratio used in heat release calculation plays an important role and the mass fraction burned is also a crucial parameter in thermodynamics... 
Methane | Combustion and combustion processes | Natural gas
eJournal
03/2015
The invention provides fermented tea of pepper leaves and jinhua fungus and a preparation method and an application of the fermented tea. The fermented tea of... 
TEA | COFFEE | THEIR SUBSTITUTES | MANUFACTURE, PREPARATION, OR INFUSION THEREOF | HUMAN NECESSITIES | FOODS OR FOODSTUFFS | THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Patent
Journal Article
Catalysis Letters, ISSN 1011-372X, 01/2004, Volume 92, Issue 1-2, pp. 53 - 56
Journal Article
Chemistry of Materials, ISSN 0897-4756, 05/2004, Volume 16, Issue 9, pp. 1644 - 1649
Journal Article
Journal of Physical Chemistry B, ISSN 1520-6106, 12/2003, Volume 107, Issue 51, pp. 14265 - 14269
Journal Article
Journal of the American Chemical Society, ISSN 0002-7863, 12/2012, Volume 134, Issue 48, pp. 19716 - 19721
Four novel polytantalotungstates K(5)Na(4)[P(2)W(15)O(59)(TaO(2))(3)]·17H(2)O (1), K(8)Na(8)H(4)[P(8)W(60)Ta(12)(H(2)O)(4)(OH)(8)O(236)]·42H(2)O (2),... 
Measurement | Water chemistry | Catalysis | Electron configuration | Activation energy | Analysis
Journal Article
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