Lv2
166 积分 2025-04-07 加入
Effects of soaking temperature and ultrasonic power on the cooking time and physical properties of brown rice
1个月前
已完结
Enhancing the parboilization of pantanal rice with ultrasound-assisted hydration: Mass transfer kinetics and bioactive properties
1个月前
已关闭
Ultrasound modified millet starch: Changes in functional, pasting, thermal, structural, in vitro digestibility properties, and potential food applications
1个月前
已完结
Improving the taste and aromatic characteristics of citrus wine by co-fermentation involving Saccharomyces cerevisiae and lactic acid bacteria
1个月前
已完结
Effects of the combined sequential fermentation of Eurotium cristatum and Saccharomyces cerevisiae with selenium exposure on the physicochemical and flavor properties of goji wine
3个月前
已完结
Edible plant Jiaosu: manufacturing, bioactive compounds, potential health benefits, and safety aspects
3个月前
已完结
Capitalization of sea buckthorn waste by fermentation: Optimization of industrial process of obtaining a novel refreshing drink
3个月前
已完结
Bioactive compounds, health benefits and functional food products of sea buckthorn: a review
3个月前
已完结
Role of soy lecithin on emulsion stability of dairy beverages treated by ultrasound
3个月前
已完结
Revealing key aroma compounds and the potential metabolic pathways in sea buckthorn berries
3个月前
已完结
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