Lv54
1196 积分 2025-03-25 加入
Chemical compositions and sensory characteristics of pork rib and Silkie chicken soups prepared by various cooking techniques
11天前
已完结
Detection of Adulteration in Canola Oil by Using GC-IMS and Chemometric Analysis
12天前
已完结
Application of radio frequency energy in processing of fruit and vegetable products
12天前
已完结
Polyphenols from guaraná after in vitro digestion: Evaluation of bioacessibility and inhibition of activity of carbohydrate-hydrolyzing enzymes
12天前
已完结
Home processing of tomatoes (Solanum lycopersicum): effects on in vitro bioaccessibility of total lycopene, phenolics, flavonoids, and antioxidant capacity
12天前
已完结
High pressure homogenization processing, thermal treatment and milk matrix affect in vitro bioaccessibility of phenolics in apple, grape and orange juice to different extents
12天前
已完结
Effect of ultrasound‐assisted L‐lysine treatment on pork meat quality and myofibrillar protein properties during postmortem aging
13天前
已完结
Ultrasonic‐assisted phosphate curing: a novel approach to improve curing rate and chicken meat quality
13天前
已完结
Ultrasound improves the low-sodium salt curing of sea bass: Insights into the effects of ultrasound on texture, microstructure, and flavor characteristics
13天前
已完结
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