Lv1
94 积分 2025-02-27 加入
A comparative study of the inactivation kinetics and mechanisms of Escherichia coli and Microbacterium lacticum by thermal processing and high pressure processing
2天前
已完结
Impact of pH and High-Pressure Pasteurization on the Germination and Development of Clostridium perfringens Spores under Hyperbaric Storage versus Refrigeration
2天前
已完结
Hyperbaric inactivation at 150–250 MPa of Alicyclobacillus acidoterrestris spores at room temperature and effect of innovative technologies pre-treatments
2天前
求助中
Evaluation of high pressure processing (HPP) inactivation of Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in acid and acidified juices and beverages
2天前
已完结
Deciphering structure-aroma relationships in jujube: Influence of pectin fine structure on key aroma compounds
27天前
已完结
Enhancing juice yield and bioactive compounds in red dragon fruit juice through pulsed electric field and ultrasonic pre-treatments: process optimization and comparative evaluation
2个月前
已完结
Pressure-driven pectin reorganization: Correlating structural properties with characteristic aroma compound behavior in NFC peach puree
3个月前
已关闭
Citrus fibers improve rheology of OSA starch-based high internal phase emulsion for 3D printed elderly foods
3个月前
已完结
Relating tribology to astringency perception in acidic plant protein-fortified fiber-based smoothies
3个月前
已完结
Sustainable Jam with Apple Pomace: Gelling, Rheology, and Composition Analysis
3个月前
已完结
皖公网安备34019202002308
