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90 积分 2025-09-27 加入
Stabilities of tocopherols and phenolic compounds in virgin olive oil during thermal oxidation
12天前
已完结
Effect of roasting and in vitro digestion on phenolic profiles and antioxidant activity of water-soluble extracts from sesame
12天前
已完结
Total phenolic content and antioxidant activity of plants used in traditional Romanian herbal medicine
12天前
已完结
Effects of steam explosion pretreatment on the bioactive components and characteristics of rapeseed and rapeseed products
21天前
已完结
Effect of Different Extraction Methods on Quality Characteristics of Rapeseed and Flaxseed Oils
21天前
已完结
Assessment of the impact of microwave roasting on nutrient content, lipid profile, and oxidative stability of pomegranate seed oil
21天前
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
21天前
已完结
Research on the castor oil pressing extraction mechanism based on multi‐physics coupling simulation
21天前
已关闭
Fourier transform infrared (FTIR) spectroscopy for analysis of extra virgin olive oil adulterated with palm oil
2个月前
已完结
Impact of microwave roasting on physicochemical properties, maillard reaction products, antioxidant activity and oxidative stability of nigella seed (Nigella sativa L.) oil
2个月前
已完结
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