Lv5
1006 积分 2026-04-11 加入
Effects of tea products on in vitro starch digestibility and eating quality of cooked rice using domestic cooking method
1小时前
已完结
Effect of purple red rice bran anthocyanins on pasting, rheological and gelling properties of rice starch
1小时前
已完结
Improving the eating quality of cooked rice with rice bran oil: Effects of starch and protein structures and leached components on water migration and microstructure
1小时前
已完结
Infrared spectroscopy combined with deep learning to describe the textural properties of cooked rice from raw materials: revealing spectral variations and internal correlations during processing
1小时前
已完结
Application of Clostridium butyricum, Rummeliibacillus suwonensis, and Issatchenkia orientalis for Nongxiangxing baijiu fermentation: Improves the microbial communities and flavor of upper fermented grain
2小时前
已完结
The transformation of Chinese Baijiu: Ecological filtering and cross-stage functional relay orchestrate flavor genesis in ancient solid-state fermentation ecosystems
2小时前
已完结
High-resolution LC–MS/MS-based phytochemical profiling and antioxidant and anti-inflammatory activities of fig (Ficus carica L.) fruits, leaves, and twigs
7天前
已完结
Evaluation of flavor properties in rice bran by solid-state fermentation with yeast
8天前
已完结
Enzymatic modification of rice bran protein: Impact on structural, antioxidant and functional properties
1个月前
已完结
Sustainable rice bran protein: Composition, extraction, quality properties and applications
1个月前
已完结
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