Lv44
760 积分 2025-03-14 加入
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)
9天前
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
13天前
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
13天前
已完结
The effect of roasting method and conditions on physic chemicals and sensory properties of sunflower seed kernels
1个月前
已完结
Encapsulation of cinnamaldehyde: an insight on delivery systems and food applications
2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
2个月前
已完结
The interactions of polyphenols with Fe and their application in Fenton/Fenton-like reactions
2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
3个月前
已完结
Effect of phenolic compounds on the oxidative stability of ground walnuts and almonds
3个月前
已完结
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