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1228 积分 2024-12-09 加入
The comparison of the physicochemical parameters and antioxidant activity of homemade and commercial pomegranate juices
1个月前
已完结
Multiresponse kinetic modelling of α-dicarbonyl compounds formation in fruit juices during storage
1个月前
已完结
Concentration of pomegranate juice by forward osmosis or thermal evaporation and its shelf-life kinetic studies
1个月前
已完结
Effect of ultrasonic and ball‐milling treatment on cell wall, nutrients, and antioxidant capacity of rose (Rosa rugosa) bee pollen, and identification of bioactive components
1个月前
已完结
Physicochemical and antioxidant characteristics in fruits of soft-seeded pomegranate cultivars
2个月前
已完结
Mitigation of 3-deoxyglucosone and 5-hydroxymethylfurfural in brown fermented milk via an alternative browning process based on the hydrolysis of endogenous lactose
2个月前
已完结
Investigations on the formation of α-dicarbonyl compounds and 5-hydroxymethylfurfural in apple juice, orange juice and peach puree under industrial processing conditions
2个月前
已完结
Investigations on the formation of α-dicarbonyl compounds and 5-hydroxymethylfurfural in fruit products during storage: New insights into the role of Maillard reaction
3个月前
已完结
Effect of high-pressure processing and thermal treatments on color and in vitro bioaccessibility of anthocyanin and antioxidants in cloudy pomegranate juice
3个月前
已完结
Cryoprotective effects of trehalose on the physicochemical and microstructural stability of frozen apple purée
5个月前
已完结
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