Lv1
90 积分 2024-10-26 加入
Flavor Characteristics of Umami Peptides from Wuding Chicken Revealed by Molecular Dynamics Simulation
2天前
已完结
Dynamics of Texture Change and in Vitro Starch Digestibility with High-Pressure, Freeze-Thaw Cycle, and Germination-Parboiling Treatments of Brown Rice
8天前
已关闭
Microwave Pasteurization of Cooked Pasta: Effect of Process Parameters on Texture and Quality for Heat‐and‐Eat and Ready‐to‐Eat Meals
9天前
已完结
Effects of treatment methods on the formation of resistant starch in purple sweet potato
15天前
已完结
Effect of reactive extrusion processing conditions on the production of potato-resistant starch and its use as an additive in yogurt
22天前
已完结
New methods to assess sensory responses: a brief review of innovative techniques in sensory evaluation
25天前
已完结
Comparison study of the effect of green tea extract (GTE) on the quality of bread by instrumental analysis and sensory evaluation
26天前
已完结
Evaluation the quality characteristics of wheat flour and shelf-life of fresh noodles as affected by ozone treatment
2个月前
已完结
Effect of superheated steam treated wheat flour on quality characteristics and storage stability of fresh noodles
2个月前
已完结
Effects of ultra-high pressure, thermal pasteurization, and ultra-high temperature sterilization on color and nutritional components of freshly-squeezed lettuce juice
2个月前
已完结
Metabolic remodeling in glioblastoma: a longitudinal multi-omics study
皖公网安备34019202002308
