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110 积分 2025-02-13 加入
Molecule Structural and Dynamic Properties Reveal the Release Rate of Odor-Active Compounds in Stewed Chicken
3小时前
待确认
Formation of melanoidins in foods and effects on health
20天前
已关闭
Impact of specific energy input of a 915 MHz microwave dryer on quality, functional, and physicochemical properties of different rice cultivars
20天前
已完结
Molecular Transformation and Characterizations of Super-deamidated Wheat Gluten by a Tunable Hydrated Ternary Natural Deep Eutectic Solvent
21天前
已完结
Modeling and experimentation of continuous and intermittent drying of rough rice grains
21天前
已完结
Research and Development Status of Prepared Foods in China: A Review
21天前
已完结
Browning and pigmentation in food through the Maillard reaction
21天前
已完结
Impact of different microwave treatments on food texture
21天前
已完结
Identification of volatiles and odor-active compounds of aromatic rice by OSME analysis and SPME/GC-MS
26天前
已完结
Improvement of microwave reheating uniformity for baked pancake from dielectric properties and heating mechanisms
27天前
已完结
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