Lv4
420 积分 2024-08-03 加入
Determination of Oxidized Triacylglycerol Polymers by Preparative Flash Chromatography and High-Performance Size-Exclusion Chromatography
4个月前
已完结
Tree Nut Oils: Chemical Profiles, Extraction, Stability, and Quality Concerns
7个月前
已完结
Future trends in Food Science and Foodomics: a perspective view by the Editorial Team of Exploration of Foods and Foodomics
11个月前
已完结
Simultaneous decoloration and purification of crude oligosaccharides from pumpkin (Cucurbita moschata Duch) by macroporous adsorbent resin
1年前
已完结
Effect of different molecular weight chitosans on the mitigation of acrylamide formation and the functional properties of the resultant Maillard reaction products
1年前
已完结
Acrylamide Formation Mechanism in Heated Foods
1年前
已完结
Rugged LC-MS/MS Survey Analysis for Acrylamide in Foods
1年前
已完结
Acrylamide exposure from foods of the Dutch population and an assessment of the consequent risks
1年前
已完结
Effect of microwave pretreatment of sunflower kernels on the aroma-active composition, sensory quality, lipid oxidation, tocopherols, heterocyclic amines and polycyclic aromatic hydrocarbons of sunflower oil
1年前
已完结
Polycyclic Aromatic Hydrocarbons in Foods: Biological Effects, Legislation, Occurrence, Analytical Methods, and Strategies to Reduce Their Formation
1年前
已完结
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