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42 积分 2025-11-20 加入
Transparent Anthocyanin–PVA Indicator Films for Real‐Time pH Sensing and Food Freshness Monitoring
5天前
已完结
Effects of using pomegranate peel, beet leaf, and broccoli flower extracts on oxidative stability and physicochemical properties of cooked ground beef during refrigerated storage
6天前
已完结
A gelatin-stabilized nanosilver particle for visual freshness monitoring of braised chicken meat
11天前
已完结
Oxidation mechanism and interrelationship of lipid and protein oxidation in duck leg muscles during sous vide cooking
14天前
已完结
Metal-polyphenol network nanocomposites loaded degradable films with “On-off” antibacterial ability for cooked meat storage
17天前
已完结
Preparation of porous membranes
18天前
已完结
Design of Porous Membranes by Liquid Gating Technology
18天前
已完结
Oxidation mechanism and interrelationship of lipid and protein oxidation in duck leg muscles during sous vide cooking
20天前
已完结
Lipid oxidation product nonenal and myoglobin oxidation
20天前
已完结
Development of pH-Sensitive intelligent films incorporating betacyanin from dragon fruit peel and TiO2 nanoparticles for monitoring fish fillet freshness
21天前
已完结
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