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100 积分 2025-09-15 加入
The effect of rye starch of different molar mass on the oxidation process, structural changes, radicals' formation and functional properties of modified starch
17小时前
求助中
Artificial intelligence and food flavor: How AI models are shaping the future and revolutionary technologies for flavor food development
9天前
已完结
Metabonomics analysis of flavonoids in seeds and sprouts of two Chinese soybean cultivars
30天前
已完结
Nutrient and heavy metal profiling of Teff (Eragrostis tef) under water hyacinth compost and fertilizer treatments using UV-Vis spectroscopy and flame atomic absorption spectroscopy (FAAS)
1个月前
已完结
Development and Validation of an Automated Magneto-Controlled Pretreatment for Chromatography-Free Detection of Aflatoxin B1 in Cereals and Oils through Atomic Absorption Spectroscopy
1个月前
已完结
Mixing and fermenting chickpea and almond milk analogues to produce probiotic yoghurt analogues
1个月前
已完结
Thermochemical reactions in tea drying shape the flavor of tea: A review
1个月前
已完结
Fragrant rapeseed oils: A review in production, volatile flavor formation and regulation
1个月前
已完结
Role of lipids in beef flavor development: A review of research from the past 20 years
1个月前
已完结
Integrated Flavoromics and Multivariate Analysis Reveal Mechanisms of Dynamic Changes in Characteristic Flavors During Yogurt Fermentation and Acidification Process
1个月前
已完结
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