Lv21
112 积分 2025-09-19 加入
Synergism and antagonism mechanisms of β-carotene, γ-oryzanol, and β-sitosterol on oxidative stability of walnut oil
1小时前
已完结
HS-SPME-GC–MS combined with chemometric and kinetic modeling for profiling variety-specific volatile oxidation markers in walnut oils
1小时前
已完结
HS-SPME-GC–MS combined with chemometric and kinetic modeling for profiling variety-specific volatile oxidation markers in walnut oils
1小时前
已完结
Protein-starch matrix plays a key role in enzymic digestion of high-amylose wheat noodle
1个月前
已完结
Inter-laboratory validation of the starch digestibility method for determination of rapidly digestible and slowly digestible starch
1个月前
已完结
A starch hydrolysis procedure to estimate glycemic index
1个月前
已完结
High-amylose wheat bread with reduced in vitro digestion rate and enhanced resistant starch content
1个月前
已完结
Dynamic Transitions and Crucial Hallmark Compounds of Volatile Oxidation in Walnut Oil: Source Profiling and Identification of Hallmark Oxidation Markers
1个月前
已完结
Prolonging the oxidative stability of walnut oil by endogenous antioxidants: phytosterol compounding for improved antioxidant capacity
1个月前
已完结
Moderate roasting combined with low-aqueous extraction enables simultaneous improvement of quality and flavor of walnut oil
1个月前
已完结
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