Lv53
940 积分 2025-03-14 加入
Polysaccharide-based nano-delivery systems for encapsulation, delivery, and pH-responsive release of bioactive ingredients
1天前
待确认
Effects of different cooking methods on the antioxidant capacity and flavonoid, organic acid and mineral contents of Galega Kale (Brassica oleracea var. acephala cv. Galega)
1个月前
已完结
Inhibitory effect of gallic acid from Thunbergia mysorensis against α-glucosidase, α-amylase, aldose reductase and their interaction: Inhibition kinetics and molecular simulations
2个月前
已完结
Characterization, inhibitory activity and mechanism of polyphenols from faba bean (gallic-acid and catechin) on α-glucosidase: insights from molecular docking and simulation study
2个月前
已完结
The effect of roasting method and conditions on physic chemicals and sensory properties of sunflower seed kernels
3个月前
已完结
Encapsulation of cinnamaldehyde: an insight on delivery systems and food applications
4个月前
已完结
The Effect of Drying of the Composition of Volatile Organic Compounds inRosmarinus officinalis,Laurus nobilis,Salvia officinalisandThymus serpyllum. A HS-SPME-GC-MS Study
4个月前
已完结
The interactions of polyphenols with Fe and their application in Fenton/Fenton-like reactions
4个月前
已完结
Fingerprints of volatile flavor compounds from southern stinky tofu brine with headspace solid‐phase microextraction/gas chromatography–mass spectrometry and chemometric methods
4个月前
已完结
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