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40 积分 2025-04-26 加入
Underlying mechanisms of synergistic antioxidant interactions during lipid oxidation
22天前
已完结
A targeted reformulation of safflower oil: Enhancing anti-inflammatory potential and market competitiveness through ω3 enrichment
23天前
已完结
The Spectral Signatures of Frenkel Polarons in H- and J-Aggregates
27天前
已完结
Effect of whey protein isolate on the stability and antioxidant capacity of blueberry anthocyanins: A mechanistic and in vitro simulation study
1个月前
已完结
Food Antioxidants: Chemical Insights at the Molecular Level
1个月前
已完结
Underlying mechanisms of synergistic antioxidant interactions during lipid oxidation
1个月前
已完结
Evaluation on the oxidative stability of edible oil by electron spin resonance spectroscopy
1个月前
已完结
Electron Paramagnetic Resonance Spin Trapping of Sunflower and Olive Oils Subjected to Thermal Treatment: Optimization of Experimental and Fitting Parameters
1个月前
已完结
Stable isotope and trace element analysis for tracing the geographical origin of the Mediterranean mussel (Mytilus galloprovincialis) in food authentication
1个月前
已完结
Coordinate Contribution of Lipid Oxidation and Maillard Reaction to the Nonenzymatic Food Browning
1个月前
已完结
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