Lv4
438 积分 2025-09-27 加入
Non‐Thermal Processing via Plasma‐Activated Sodium Hypochlorite: Inactivation Kinetics and Quality Retention in Fresh‐Cut Lettuce
1天前
待确认
Intrinsic properties and extrinsic factors of food matrix system affecting the effectiveness of essential oils in foods: a comprehensive review
19天前
已完结
An ATP‐Mediated Antibiotic β‐Peptide Nanofiber That Kills Multidrug‐Resistant Bacteria via a Multistage Mechanism
1个月前
已完结
Fabrication of cRGD-modified reduction-sensitive nanocapsule via Pickering emulsion route to facilitate tumor-targeted delivery
1个月前
已完结
RGD-modified polymeric micelles as potential carriers for targeted delivery to integrin-overexpressing tumor vasculature and tumor cells
1个月前
已完结
Polymeric Gels for Carbon Dioxide Capture
2个月前
已完结
Application of essential oils as slow-release antimicrobial agents in food preservation: Preparation strategies, release mechanisms and application cases
2个月前
已完结
Biodegradable bilayer active packaging with unidirectional release: PLA/ZnO/MgO outer layer and gelatin electrospun mat incorporating eugenol-thymol for cucumber preservation
2个月前
已完结
Smart Food Packaging With Biodegradable Polymers: Progress and Prospects of Colorimetric Indicators
2个月前
已完结
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