Lv4
440 积分 2025-11-20 加入
High‐pressure processing of freshly cut vegetables: influence on organoleptic properties, microbial load and trace element bioaccessibility
1个月前
已完结
Definition of a sensory lexicon and development of sensory wheels of eighteen monovarietal Italian white wines
1个月前
已完结
Developing a quantitative structure–property relationships (QSPR) model using Caco‐2 cell bioavailability indicators (BA) to predict the BA of phytochemicals
1个月前
已关闭
Effect of extra virgin olive oil composition on emulsion stability produced by ultrasound technology
1个月前
已关闭
Understanding organic and functional food consumption: the role of orthorexia, health awareness, and sociodemographic determinants
1个月前
已关闭
The regulatory frameworks surrounding CRISPR‐edited papaya and their impact on international commerce
1个月前
已关闭
Characterization of volatile flavor compounds of quinoa by HS-SPME-GC-MS, HS-GC-IMS, E-tongue, E-nose
1个月前
已完结
Optimization of dry fractionation and micro-oxidation flavor enhancement for beef tallow combined with storage stability study
1个月前
已完结
Batch and continuous enzymatic interesterification of beef tallow: Interesterification degree, reaction relationship, and physicochemical properties
1个月前
已完结
Crystallization behavior and compatibility analysis of beef tallow-based binary/ternary fat mixture systems
1个月前
已完结
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