Lv4
520 积分 2023-12-22 加入
Improvement of quality of corn and proso millet‐based gluten‐free noodles with the application of hydrocolloids
1个月前
已完结
Impact of food processing methods and polyphenol interactions on the structural integrity and functionality of wheat gluten proteins
1个月前
已完结
Effect of modified trehalose on regulation of gluten protein structure and steamed bread quality
1个月前
已完结
Symbiotic Interactions
3个月前
已完结
Effect of Tartary Buckwheat Bran Substitution on the Quality, Bioactive Compounds Content, and In Vitro Starch Digestibility of Tartary Buckwheat Dried Noodles
4个月前
已完结
Safety of quercetin for clinical application (Review)
6个月前
已完结
High diversity of dietary flavonoid intake is associated with a lower risk of all-cause mortality and major chronic diseases
6个月前
已完结
Nutritional composition and flavonoids content of flour from different buckwheat cultivars
7个月前
已完结
Whole grain intake and cardiovascular disease: A meta-analysis
7个月前
已完结
Total dietary flavonoid intake and risk of cardiometabolic diseases: A dose-response meta-analysis of prospective cohort studies
7个月前
已完结
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