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44 积分 2026-09-03 加入
Microwave processing: Effects and impacts on food components
5天前
已完结
Research progress on the mechanism and application of electromagnetic technologies in inhibiting starch retrogradation
7天前
已完结
Effects of fermentation with Lactiplantibacillus plantarum GDM1.191 on the umami compounds in shiitake mushrooms (Lentinus edodes)
9天前
已完结
Evaluation of umami taste in mushroom extracts by chemical analysis, sensory evaluation, and an electronic tongue system
9天前
已完结
Electromagnetic wave-based technology for ready-to-eat foods preservation: a review of applications, challenges and prospects
22天前
已完结
Exploring diverse physical technologies for microbial inactivation and toxin degradation in rice: A comprehensive review
22天前
已完结
Advancements in Green and Innovative Low Frequency Microwaves for Agricultural Product Processing: A Comprehensive Review
23天前
已完结
Microwave Sterilization: Interlinking Numerical Modelling, Food Packaging, and Engineering Solutions
23天前
已完结
Microwave decontamination of whole white button mushrooms (Agaricus bisporus): kinetics and mechanism of microbial and enzyme inactivation, quality retention, and storage study
1个月前
已完结
Microwave-assisted food processing technologies for enhancing product quality and process efficiency: A review of recent developments
1个月前
已完结
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