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20 积分 2024-08-29 加入
Exploring the potential of soy by-products: Extraction strategies and bioactivity enhancement
5个月前
已完结
The physicochemical and structural properties of pulsed electric field pretreated acid-thinned native corn starch
5个月前
已完结
An update on nutritional profile, phytochemical compounds, health benefits, and potential applications in the food industry of pulses seed coats: A comprehensive review
5个月前
已完结
Effect of Soy Sauce on Serum Uric Acid Levels in Hyperuricemic Rats and Identification of Flazin as a Potent Xanthine Oxidase Inhibitor
5个月前
已完结
Ferrous nutritional metal-organic framework as food fortificant
6个月前
已关闭
Application of Pichia kudriavzevii in solid-state fermentation of Zhenjiang aromatic vinegar: Microbial community structure and volatile flavor changes
6个月前
已完结
Long-chain fatty acid esters produced by Sporidiobolus pararoseus or Rhodotorula mucilaginosa enhance the fat flavor of soy sauce fermented by defatted soybeans
6个月前
已完结
Decoding the flavor of traditional Chinese stir-fried pork cuisine: Development of a sensory wheel and exploration of the relationship between sensory attributes and aroma compounds
6个月前
已关闭
Aroma compounds identified in cooked meat: A review
6个月前
已完结
Formation and stabilization mechanism of β-cyclodextrin inclusion complex with C10 aroma molecules
6个月前
已完结
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