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150 积分 2024-10-29 加入
Effects of High-Pressure Homogenization on Pectin Structure and Cloud Stability of Not-From-Concentrate Orange Juice
1个月前
已完结
Research progress on the application of different preservation methods for controlling fungi and toxins in fruit and vegetable
1个月前
已完结
Changes in profiles of volatile compounds and prediction of the storage year of organic green tea during the long-term storage
1个月前
已完结
Integrated science-based approach to study quality changes of shelf-stable food products during storage: A proof of concept on orange and mango juices
1个月前
已完结
Development of multifunctional metal-organic frameworks (MOFs)-based nanofiller materials in food packaging: A comprehensive review
4个月前
已完结
The Place of Philosophy in Bioethics Today
4个月前
已完结
Enhanced food preservation platform integrating photodynamic and chemical antibacterial strategies via geraniol-loaded porphyrin-based MOFs for cherry tomato storage
5个月前
已完结
Effect of ultrahigh-pressure treatment on the structure and allergenicity of peach allergenic proteins
5个月前
已完结
Efficiency of Ultrasonic Incorporated Glutathione Treatment in Preserving the Physicochemical Quality and Preventing the Browning of Lotus Rhizome Slices
5个月前
已完结
Preparation and characterization of fennel (Foeniculum vulgare miller) essential oil/hydroxypropyl-β-cyclodextrin inclusion complex and its application for chilled pork preservation
6个月前
已完结
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