Lv21
120 积分 2026-05-27 加入
Lipid oxidation in baked products: impact of formula and process on the generation of volatile compounds
13天前
已完结
Chemical changes in wheat pan bread during storage and how it affects the sensory perception of aroma, flavour, and taste
14天前
已完结
Analysis of volatile compounds in gluten-free bread crusts with an optimised and validated SPME-GC/QTOF methodology
14天前
已完结
Identification and quantification of polyphenols in hull, bran and endosperm of common buckwheat ( Fagopyrum esculentum ) seeds
20天前
已完结
Identification and Quantification of Aroma Compounds of Tartary Buckwheat ( Fagopyrum tataricum Gaertn.) and Some of Its Milling Fractions
20天前
已完结
Flavor profile disclosure of Chinese steamed breads (CSBs) by sensomics approach
20天前
已完结
Characterisation of volatile compounds of lupin protein isolate‐enriched wheat flour bread
22天前
已完结
Water transfer in bread during staling: Physical phenomena and modelling
22天前
已完结
Water transport during bread baking: Impact of the baking temperature and the baking time
22天前
已完结
Non-destructive measurement of water and fat contents, water dynamics during drying and adulteration detection of intact small yellow croaker by low field NMR
29天前
已完结
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