Lv11
30 积分 2024-01-09 加入
Isotope dilution HPLC-MS/MS for simultaneous quantification of acrylamide and 5-hydroxymethylfurfural (HMF) in thermally processed seafood
4小时前
已完结
Comparison of the impact of potato starch and potato acetylated starch on the oil absorption of fried noodles: Insights from their physicochemical properties, microstructure, and oil distribution
23天前
已完结
Clean-label basil seed gum-date seed extract coatings for reduced oil uptake and enhanced lipid quality in deep-fat-fried chicken nuggets: A physicochemical, lipidomic, and machine learning approach
24天前
已完结
Degradation of Edible Oil During Deep‐Frying Process by Electron Spin Resonance Spectroscopy and Physicochemical Appreciation
3个月前
已完结
The content- and odor-advantaged volatile compounds and the visualized characteristic odor profile of n-3 PUFA-rich fried pork meat obtained from finishing pigs fed a diet enriched with linseed oil and selenomethionine
6个月前
已完结
Effects of repeated frying on physicochemical characteristics, oxidative stress, and free radical scavenging potential of canola oil and ghee
10个月前
已完结
Polycyclic aromatic hydrocarbons and flavor profile in fried chicken drumsticks affected by repeated frying cycles of soybean oils
10个月前
已完结
Characteristic fingerprints and comparison of volatile flavor compounds in Morchella sextelata under different drying methods
1年前
已完结
Effects of different drying methods on the product quality and key non-volatile compounds of Morchella sextelata
1年前
已完结
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