Lv3
334 积分 2023-10-22 加入
Combining with E-nose, GC-MS, GC-IMS and chemometrics to explore volatile characteristics during the different stages of Zanthoxylum bungeanum maxim fruits
14小时前
已完结
Formation of volatile compounds in mutton during air fryer roasted mutton by means of GC–MS and GC-IMS
16小时前
已完结
Effects of different extraction methods on structure and properties of soluble dietary fiber from defatted coconut flour
29天前
已完结
Effect of ultrahigh pressure processing (UHP) on physicochemical properties, antioxidant activity and anti-inflammatory activity of insoluble dietary fiber from Pholiota nameko
1个月前
已完结
Continuous Versus Discontinuous Ultra‐High‐Pressure Systems for Food Sterilization with Focus on Ultra‐High‐Pressure Homogenization and High‐Pressure Thermal Sterilization: A Review
1个月前
已完结
Identification of age-markers based on profiling of Baijiu volatiles over a two-year maturation period: Case study of Lu-flavor Baijiu
1个月前
已完结
Variation of volatile compounds and sensory profile for Protaetia brevitarsis larvae fermented with lactic acid bacteria and yeast
1个月前
已完结
Identification and confirmation of key compounds causing cooked off‐flavor in heat‐treated tomato juice
1个月前
已完结
Detection and Analysis of VOCs in Cherry Tomato Based on GC-MS and GC×GC-TOF MS Techniques
1个月前
已完结
Designing and developing a programmable in vitro gastrointestinal model to assess the impact of pasteurization on the bioaccessibility of lycopene nanoparticles
2个月前
已完结
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