Lv1
58 积分 2026-05-06 加入
Phenolic compounds in Spanish olive oils
1个月前
已完结
Improvement of the oxidative stability of edible oils through enzymatic esterification with hydroxytyrosol‐rich extract
1个月前
已完结
Scientific Opinion on the substantiation of health claims related to polyphenols
1个月前
已完结
Safety of hydroxytyrosol as a novel food pursuant to Regulation (EC) No 258/97
1个月前
已完结
Sustainable Valorization of Olive Oil By‐Products: Green Extraction of Phytochemicals, Encapsulation Strategies, and Food Applications
1个月前
已完结
Natural Deep Eutectic Solvent as Extraction Media for the Main Phenolic Compounds from Olive Oil Processing Wastes
1个月前
已完结
Simulated digestion of an olive pomace water-soluble ingredient: relationship between the bioaccessibility of compounds and their potential health benefits
1个月前
已完结
Polydextrose as a sugar replacement in pound cake production: impact on water activity, colour, texture and consumer acceptability
1个月前
已完结
Effects of oligosaccharides, sodium carboxymethyl cellulose and d-allulose as a compound improver on the quality of sugar-reduced bread
1个月前
已完结
Optimizing production of gluten‐free, sugar‐reduced cupcakes: Utilizing stevia as natural sweetener and psyllium as gluten substitute
1个月前
已关闭
皖公网安备34019202002308
