Lv5
1300 积分 2023-05-07 加入
Sodium alginate hydrogel beads loaded with clove essential oil liposomes: Preparation, characterization and fumigant activity
12天前
已完结
Improvement of blue color and structural stability of phycocyanin by forming soluble complexes with algae oligosaccharides
12天前
已完结
Starch digestibility of cooked rice as influenced by the addition of different tea types (Camellia sinensis): An in vitro study
16天前
已完结
The role of herbal teas in reducing the starch digestibility of cooked rice (Oryza sativa L.): An in vitro co-digestion study
16天前
已完结
Phenolic and physicochemical stability of a functional beverage powder mixture during storage: effect of the microencapsulant inulin and food ingredients
17天前
已完结
Principal Component Analysis of Stimulatory Effect of Synbiotic Combination of Indigenous Probiotic and Inulin on Antioxidant Activity of Soymilk
17天前
已完结
Sweetening with Agavins: Its Impact on Sensory Acceptability, Physicochemical Properties, Phenolic Composition and Nutraceutical Potential of Oak Iced Tea
17天前
已完结
Diffusion of polyphenols from alginate, alginate/chitosan, and alginate/inulin particles
17天前
已完结
Rosemary Extracts Improved the Antioxidant Status of Low-Fat Yoghurt Sauces Enriched with Inulin
17天前
已完结
Response Surface Optimization of Inulin and Polyphenol Extraction from Artichoke (Cynara scolymus (L.)) Solid Wastes
17天前
已完结
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