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450 积分 2025-09-18 加入
Microwave applications in the food industry: an overview of recent developments
15小时前
待确认
Protein Oxidation: Basic Principles and Implications for Meat Quality
1天前
已完结
Particulate matter and volatile organic compound emissions generated from a domestic air fryer
2个月前
已完结
Comparative Study of Physicochemical and Flavor Characteristics of Chicken Nuggets during Air Frying and Deep Frying
2个月前
已完结
Novel insight into the flavor formationmechanism during air frying of tilapia byvolatile and non-volatile metabolomics:Construction of correlation networks andformation pathways of key flavormetabolites
2个月前
已关闭
Recent advances on aroma-food ingredient interactions: A review
2个月前
已完结
Key odorants of parsley leaves (Petroselinum crispum [Mill.] Nym. ssp. crispum) by Odour–activity values
2个月前
已完结
Compendium of sodium reduction strategies in foods: A scoping review
2个月前
已完结
香料的香气是否能促进食物的多元咸味增强，并有助于减少盐的摄入？
2个月前
已完结
Could the aroma of spices produce a cross-modal enhancement of food saltiness and contribute to reducing salt intake
2个月前
已完结
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