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1080 积分 2025-03-14 加入
Nano-Aromatic Drugs Based on Mesoporous Silica Nanoparticles and Bergamot Essential Oil for Anti-Depression
2天前
已完结
The impact of different adsorbents on flavour characteristics of a lentil protein isolate
11天前
已完结
An overview of tea saponin as a surfactant in food applications
25天前
已完结
Formation mechanism of off-flavor and the inhibition regulatory strategies in the algal oil-loaded emulsions-a review
25天前
已完结
Effect of infrared radiation-hot air (IR-HA) drying on kinetics and quality changes of star anise (Illicium verum)
30天前
已完结
Food emulsions as delivery systems for flavor compounds: A review
1个月前
已完结
Identification of potent antimicrobial peptides via a machine-learning pipeline that mines the entire space of peptide sequences
1个月前
已完结
Encapsulation of Flavor Molecules, 4-Hydroxy-3-Methoxy Benzoic Acid, into Layered Inorganic Nanoparticles for Controlled Release of Flavor
2个月前
已完结
Polysaccharide-based nano-delivery systems for encapsulation, delivery, and pH-responsive release of bioactive ingredients
3个月前
已完结
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)
5个月前
已完结
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