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20 积分 2025-04-14 加入
How to cook sweet basil (Ocimum basilicum L.) leaves to obtain the highest nutrient bioaccessibility and bioactive compounds?
3个月前
已关闭
Toxic trace elements in dried mushrooms: Effects of cooking and gastrointestinal digestion on food safety
3个月前
已完结
Analysis of aroma and flavor changes in hawthorn during heat treatment by electronic sensory systems and GC-IMS
3个月前
已完结
Influence of cell-wall permeability on starch digestion in sweet potato cells
3个月前
已完结
Fruit, vegetables, and mushrooms for the preparation of extracts with α-amylase and α-glucosidase inhibition properties: A review
3个月前
已完结
Insight into aroma dynamic changes during the whole manufacturing process of chestnut-like aroma green tea by combining GC-E-Nose, GC-IMS, and GC × GC-TOFMS
4个月前
已完结
Effects of different cooking methods on chemical compositions, in vitro starch digestibility and antioxidant activity of taro (Colocasia esculenta) corms
5个月前
已完结
Hydrogen sulfide reduced colour change in Lanzhou lily-bulb scales
5个月前
已完结
Comprehensive investigation on the dynamic changes of volatile metabolites in fresh scent green tea during processing by GC-E-Nose, GC–MS, and GC × GC-TOFMS
5个月前
已完结
Effects of replacement partial sodium chloride on characteristic flavor substances of bacon during storage based on GC×GC-MS and non-targeted metabolomics analyses
5个月前
已完结
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