Lv31
388 积分 2025-04-22 加入
Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice
46分钟前
待确认
Antioxidant capacity, phenolic content and vitamin C in pulp, peel and seed from 24 exotic fruits from Colombia
8天前
已完结
Influence of ultrasound-assisted osmotic dehydration on texture, bioactive compounds and metabolites analysis of plum
23天前
已完结
PEF pre-treatment and ultrasound-assisted drying at different temperatures as a stabilizing method for the up-cycling of kiwifruit: Effect on drying kinetics and final quality
24天前
已完结
Improvement of freeze-dried apple quality by mannitol solution impregnation combined with ultrasound/microwave pretreatment: drying characteristics, pore structure, and total phenolic content
1个月前
已完结
Mechanism of enhanced freshness formulation in optimizing antioxidant retention of gold kiwifruit (Actinidia chinensis) harvested at two maturity stages
2个月前
已完结
Enhancing juice yield and bioactive compounds in red dragon fruit juice through pulsed electric field and ultrasonic pre-treatments: process optimization and comparative evaluation
2个月前
已完结
Intelligent evaluation of total polar compounds (TPC) content of frying oil based on fluorescence spectroscopy and low-field NMR
3个月前
已完结
Incorporation of probiotics into 3D printed Pickering emulsion gel stabilized by tea protein/xanthan gum
3个月前
已完结
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