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Current physical processing Technologies for Salt Reduction in prepared dishes
2天前
已完结
Comparative analysis of cooking methods on nutritional composition and eating quality of peanut sprouts
22天前
已完结
Fast LC–MS analysis of gallotannins from mango (Mangifera indica L.) kernels and effects of methanolysis on their antibacterial activity and iron binding capacity
1个月前
已关闭
GC × GC-ToF-MS combined with multivariate statistical methods to explore the effects of L. paracasei fermentation on bread flavor characteristics
1个月前
已完结
Adsorption of food dyes from aqueous solution on a sweet potato residue-derived carbonaceous adsorbent: Analytical interpretation of adsorption mechanisms via adsorbent characterization and statistical physics modeling
2个月前
已完结
Recent progress in food flavor analysis using gas chromatography–ion mobility spectrometry (GC–IMS)
2个月前
已完结
Effect of different cooking methods on the nutrient, and subsequent bioaccessibility and biological activities in Boletus auripes
2个月前
已完结
Dynamic analysis of nutrients and phenolic compounds in different growth stages of Lanzhou lily bulbs
3个月前
已完结
Effect of different thermal treatments on starch digestion of Tsamba (Highland barley products): Insights from starch structural properties and enzyme activity
3个月前
已完结
Comparative study on the structural and in vitro digestion properties of starch within potato parenchyma cells under different cooking methods
3个月前
已完结
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