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LC–MS/MS Analysis Elucidates the Different Effects of Industrial and Culinary Processing on Total and Individual (Poly)phenolic Compounds of Piquillo Pepper (Capsicum annuum cv. Piquillo)
19天前
已完结
Discrimination and characterization of the texture and flavor in commercial Chinese steamed breads collected from different regions: An integrated analysis using multivariate statistical models
1个月前
已关闭
Enhancement of Monascus pigment productivity via a simultaneous fermentation process and separation system using immobilized-cell fermentation
3个月前
已完结
Gamma irradiated date syrup for sucrose substitution in yogurt: effect on physicochemical properties, antioxidant capacity and sensory evaluation
3个月前
已完结
Effect of UV Irradiation on the Nutritional Quality and Cytotoxicity of Apple Juice
3个月前
已完结
Evaluation of the effect of gamma irradiation in combination with ascorbic acid on the chemical parameters and the decontamination of raw milk
3个月前
已关闭
Effects of gamma irradiation on physicochemical properties, antioxidant and microbial activities of sour cherry juice
3个月前
已完结
Comparative Evaluation of Different Extraction Methods on Chemical Composition, Antioxidant Activity of Mulberry Seed Oil: Pressing, Conventional Solvent, Supercritical Fluid and Micro‐Aqueous Extraction Methods
4个月前
已完结
Screening and identification of Monascus strains with high‐yield monacolin K and undetectable citrinin by integration of HPLC analysis and pksCT and ctnA genes amplification
5个月前
已完结
Enhancing extracellular monascus pigment production in submerged fermentation with engineered microbial consortia
6个月前
已完结
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