Lv3
282 积分 2025-04-16 加入
Fusion of near-infrared and Raman spectroscopy with machine learning strategies: Non-destructive rapid assessment of freshness and TVB-N value prediction in Pacific white shrimp (Litopenaeus vannamei)
4天前
已完结
Antioxidant pH-sensitive films incorporating CMC/SA/starch, anthocyanins, and tea polyphenols for monitoring freshness of pork
6个月前
已完结
pH-responsive chitosan/PVA-based fiber films with enhanced antioxidant and colorimetric response via pomegranate anthocyanin enrichment
6个月前
已完结
The effect of dragon fruit peel juice marinade pretreatment on the lipid and flavor components of beef steak: Joint analysis of lipidomics and GC-IMS
8个月前
已完结
Hydroxypropyl methylcellulose-beeswax edible coatings formulated with antifungal food additives to reduce alternaria black spot and maintain postharvest quality of cold-stored cherry tomatoes
9个月前
已完结
Development and evaluation of an active film based on κ-carrageenan/hydroxypropyl methylcellulose containing pomegranate peel extract and its application for freshness preservation
9个月前
已完结
Double-layer films based on konjac gum and hydroxypropyl methyl cellulose loaded with thyme essential oil Pickering emulsion: preparation, characterization, and application
9个月前
已完结
Preparation of pH-sensitive food packaging film based on konjac glucomannan and hydroxypropyl methyl cellulose incorporated with mulberry extract
9个月前
已完结
Novel hydrophobic colorimetric films based on ethylcellulose/castor oil/anthocyanins for pork freshness monitoring
11个月前
已完结
Fabrication of multifunctional ethyl cellulose/gelatin-based composite nanofilm for the pork preservation and freshness monitoring
11个月前
已完结
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