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70 积分 2020-04-26 加入
Interactions of food proteins with sulfur-containing flavor compounds: Molecular mechanism, processing effect and aroma release
1个月前
已完结
Impact of different drying methods on the quality and flavor of two chili peppers (Capsicum annuum L.) varieties: Chemical composition and volatile compounds
1个月前
已完结
Effect of Soaking Time in Lime Solution and Try Dryer Drying on the Characteristics of Candied Dried Large Red Chili (Capsicum annuum L.)
1个月前
已关闭
Effect of grinding methods on powder quality of king chilli
1个月前
已完结
Investigation of the Effect of Different Comminution Methods on the Quality of Chilli Powder
1个月前
已完结
Effects of processing techniques on drying characteristics, physicochemical properties and functional compounds of green and red chilli (Capsicum annum L.) powder
1个月前
已完结
Metabolomics analysis reveals dynamic changes in the quality components and antioxidant activity capacity during variable temperature drying of Jinsihuangju (Chrysanthemum morifolium) tea
2个月前
已完结
Dynamic characterization of volatile and non-volatile profiles during Toona sinensis microgreens growth in combination with chemometrics
5个月前
已完结
Optimization of fermentation conditions for producing γ–glutamyl transpeptidase by Bacillus licheniformis and enzymatic synthesis of characteristic volatile sulfur-containing compounds in Toona sinensis
6个月前
已关闭
Controlled formation of characteristic aroma compounds induced by added seasonings during electromagnetic cooking of braised pork: Weakened lipid oxidation and accelerated Maillard reaction
6个月前
已完结
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