Lv3
300 积分 2025-09-02 加入
Improvement of the oxidative stability of instant fried noodles using free and microencapsulated borage (Echium amoenum) and black hollyhock (Altaea rosea var nigra) extracts
3天前
已完结
Exploring Bioactive Compounds from Fruit and Vegetable By-Products with Potential for Food and Nutraceutical Applications
3天前
已完结
Polyphenol recovery from sorghum bran waste by microwave assisted extraction: Structural transformations as affected by grain phenolic profile
3天前
已完结
Artificial intelligence-driven food labels: Technological convergence, application innovation, and sustainable future
4天前
已完结
Insights from multi-spectroscopic analysis and molecular modeling to understand the structure-affinity relationship and the interaction mechanism of flavonoids with gliadin
1个月前
已完结
Persimmon tannin unevenly changes the physical properties, morphology, subunits composition and cross-linking types of gliadin and glutenin
1个月前
已完结
Investigation of phenological, primary and secondary metabolites changes during flower developmental of Rosa damascena
1个月前
已完结
Antioxidant activity and ultra-performance LC-electrospray ionization-quadrupole time-of-flight mass spectrometry for phenolics-based fingerprinting of Rose species: Rosa damascena, Rosa bourboniana and Rosa brunonii
1个月前
已完结
Mechanism of heat and shear mediated aggregation of wheat gluten protein upon mixing
1个月前
已完结
Maltodextrin as wall material for microcapsules: A review
1个月前
已完结
皖公网安备34019202002308
