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1250 积分 2025-09-20 加入
Effect of refining process on physicochemical parameters, chemical compositions and in vitro antioxidant activities of rice bran oil
17天前
已完结
Characterization of key flavor components in flavor enhanced rice bran oil prepared by high-pressure steamed bran
17天前
已完结
Comparative study of volatile components of soybean oil exposed to heating, ionizing and non-ionizing radiation
17天前
已完结
Unlocking key odor-active compounds in cold-pressed, roasted, microwaved and steam-exploded flaxseed oils using a sensomics approach
17天前
已完结
Microstructural changes, water migration, and oil release in Camellia oleifera seeds during microwave vacuum drying
17天前
已完结
Effects of microwave-assisted enzymatic treatment on the quality characteristics of sunflower seed oil: A comprehensive investigation based on Lipidomics and volatile flavor compound profiling
17天前
已完结
Effect of radio frequency pretreatment on the component of rapeseed and its product: Comparative study with microwave pretreatment under different oil extraction methods
17天前
已完结
Characterization and formation mechanism of key volatile compounds in roasted and enzymatic fragrant sunflower seed oil by GC-O-MS and model reaction
17天前
已完结
The interaction between lipid oxidation and the Maillard reaction model of lysine-glucose on aroma formation in fragrant sesame oil
17天前
已完结
Occurrence, Formation, Stability, and Interaction of 4-Hydroxy-2,5-dimethyl-3(2H)-furanone
17天前
已完结
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