Lv3
350 积分 2023-09-06 加入
Water Relations of Foods
5天前
已关闭
Study on the Effect of Ultrasonic and Cold Plasma Non-Thermal Pretreatment Combined with Hot Air on the Drying Characteristics and Quality of Yams
11天前
已完结
Quantitative MRI analysis of structural changes in tomato tissues resulting from dehydration
21天前
已完结
Impact of radio frequency-assisted hot air drying on drying kinetics behaviors and quality features of orange peel
1个月前
已完结
Experimental and computational study of synchrotron X-ray micro-computed tomography imaging in peas and pinto beans after radiofrequency heating
1个月前
已关闭
Microstructure evolution affecting the rehydration of dried mushrooms during instant controlled pressure drop combined hot air drying (DIC-HA)
1个月前
已完结
Investigating the influence of freezing rate and frozen storage conditions on a model sponge cake using synchrotron X-rays micro-computed tomography
1个月前
已完结
Effects of starch-tea polyphenol complexes on the structure features of reconstituted doughs and oil absorption of potato crisps
1个月前
已关闭
X-ray micro-computed tomography (μCT) for non-destructive characterisation of food microstructure
1个月前
已完结
A Comparative Study on the Structural Properties and Lipid Profile of Mushroom (Pleurotus ostreatus) Powder Obtained by Different Drying Methods
1个月前
已完结
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