Lv32
350 积分 2025-12-21 加入
Effect of Gallic Acid on the Inhibition of 2-Amino-3,8-Dimethylimi-Dazo[4,5-f]Quinoxaline in Fried Tilapia
28天前
已完结
Osmotic Dehydration of Jamun Fruit in Molasses: Pretreatment, Process Optimization, Mass Transfer Studies, and Bioactive Retention
1个月前
已完结
Ultrasonication-assisted polyol-osmosed persimmon candies: effect of ultrasonication and drying techniques on product quality
1个月前
已完结
Material innovation and AI-driven smart packaging for fruit and vegetable precision preservation:Applications and future trends
3个月前
已完结
Balancing Maillard reaction products formation and antioxidant activities for improved sensory quality and health benefit properties of pan baked buns
3个月前
已完结
Characterization of Volatile Compounds by HS-GC-IMS and Chemical Composition Analysis of Colored Highland Barley Roasted at Different Temperatures
4个月前
已完结
UHPLC-MS/MS and GNPS Elucidate Gallic Acid Transformation and Accumulation Mechanism in Phyllanthus emblica L. during Hot Air Drying
4个月前
已完结
Unravelling the migration of bioactive and volatile compounds coupled with water sublimation from grapes to recovered water during dynamic freeze-drying
4个月前
已完结
Size and Quality of Quantum Mechanical Data Set for Training Neural Network Force Fields for Liquid Water
5个月前
已完结
Modelling infrared spectra of the O-H stretches in liquid H2O based on a deep learning potential, the importance of nuclear quantum effects
5个月前
已完结
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