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10 积分 2025-09-12 加入
The effect of cold plasma treatment on the fruit quality and aroma components of winter jujubes ( Ziziphus jujuba Mill. ‘Dongzao’)
1个月前
已完结
Plasma activated water on improving the quality of fresh-cut banana slices
10个月前
已完结
Cellular barriers in apple tissue regulate polyphenol release under different food processing and in vitro digestion conditions
10个月前
已完结
A comprehensive review on salted eggs: quality formation mechanisms, innovative pickling technologies and value-added applications
11个月前
已完结
Effects of different freezing methods on the damage in potato tissues impregnated with trehalose
11个月前
已完结
Hydrocolloid addition improves the textural quality of freeze-dried restructured strawberry blocks by regulating pore structural properties
11个月前
已完结
Integrated analysis of internal moisture diffusion and surface moisture evaporation in the surface hardening phenomena of yam slices
11个月前
已完结
Effect of freezing-induced pectin degradation on the texture stability of strawberry
11个月前
已完结
Optimizing crispness and nutrient retention in carrot snacks: Multi-stage drying via microwave-infrared and negative pressure puffing with moisture-dependent transition
11个月前
已完结
Optimizing crispness and nutrient retention in carrot snacks: Multi-stage drying via microwave-infrared and negative pressure puffing with moisture-dependent transition
11个月前
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