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44 积分 2024-05-05 加入
Effect of thermal heating on some lignans in flax seeds, sesame seeds and rye
1天前
已完结
Effect of roasting condition on the antioxidative activity of the methanolic extract from defatted sesame meal
18天前
已完结
Sesaminol glucosides in sesame seeds
23天前
已完结
Recent advantage of interactions of protein-flavor in foods: Perspective of theoretical models, protein properties and extrinsic factors
1个月前
已完结
The impact of processing on the profile of volatile compounds in sesame oil
1个月前
已完结
Chemical characterization and oxidative stability of seeds and oil of sesame grown in Morocco
1个月前
已完结
Evaluation and Comparison of Lipid Composition, Oxidation Stability, and Antioxidant Capacity of Sesame Oil: An Industrial‐Scale Study Based on Oil Extraction Method
1个月前
已完结
Determination of phospholipase A2 activity by a colorimetric assay using a pH indicator
2个月前
已完结
Influence of different thermal treatment methods on the processing qualities of sesame seeds and cold-pressed oil
3个月前
已完结
Improvement of the oxidative stability of cold‐pressed sesame oil using products from the Maillard reaction of sesame enzymatically hydrolyzed protein and reducing sugars
3个月前
已完结
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