Lv4
610 积分 2024-01-23 加入
Capacity of oral emulsification determines the threshold of greasiness sensation
1天前
已完结
Sensory Evaluation of Oils/Fats and Oil/Fat–Based Foods
1天前
已完结
A comprehensive review of the composition, applications, and functional properties of batter mixtures
1天前
已完结
Recent developments in frying technologies applied to fresh foods
1天前
已完结
Recent advances in crispness retention of microwaveable frozen pre-fried foods
1天前
已完结
Food satisfaction: Integrating feelings before, during and after food intake
1个月前
已完结
Micro-structural and quality changes in growing dark-purple eggplant (solanum melongena L.) as affected by the harvest season
1个月前
已完结
Inactivation Effects on Escherichia coli in Selected Liquid Food Models by Induced Electric Field: Germicidal Efficacy and Putative Mechanism
1个月前
已完结
Inactivation of Geobacillus stearothermophilus spores by induced electric field in different food mediums
1个月前
已完结
A mitochondria-targeted dual-response sensor for monitoring viscosity and peroxynitrite in living cells with distinct fluorescence signals
1个月前
已完结
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