Lv6
1918 积分 2021-08-24 加入
Quantification of gluten in wheat flour by FT-Raman spectroscopy
6小时前
待确认
Raman hyperspectral imaging and spectral similarity analysis for quantitative detection of multiple adulterants in wheat flour
6小时前
待确认
Prediction of wheat flours composition using fourier transform infrared spectrometry (FT-IR)
12小时前
已完结
Characterization of wheat bran protein/chitosan composite film: Study on the film-forming ability and bioactivities
1天前
待确认
Advancing detection of fungal and mycotoxins contamination in grains and oilseeds: Hyperspectral imaging for enhanced food safety
2天前
已完结
Progress in machine learning-supported electronic nose and hyperspectral imaging technologies for food safety assessment: A review
3天前
已完结
Cryoprotective role of Lactiplantibacillus plantarum fermented buckwheat-adzuki sourdough in enhancing the freezing stability and quality of frozen dough
3天前
已完结
The role of coagulase-negative staphylococci on aroma generation of fermented sausage
3天前
已完结
Enhanced stability, quality and flavor of bread through sourdough fermentation with nisin-secreting Lactococcus lactis NZ9700
7天前
已完结
Effects of sourdough on bread staling rate: From the perspective of starch retrogradation and gluten depolymerization
7天前
已完结
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