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26 积分 2024-09-09 加入
Comparison of odor-active volatile compounds of plums utilizing GC–MS and GC–O paired with sensory evaluation
20天前
已完结
Ultra-processed foods: increasing the risk of inflammation and immune dysregulation
1个月前
已完结
Ultra-processed foods and food additives in gut health and disease
1个月前
已完结
Stability of polyphenols in food processing
3个月前
已完结
The flavor analysis of three table grapes (Shine Muscat, Kyoho, and Muscat of Alexandria) and their flavor prediction based on machine learning
3个月前
已完结
Effects of different brewing conditions on the physicochemical, bioactive, antioxidant, flavor and sensory properties of Gastrodia elata tea Author links open overlay panel
3个月前
已完结
Comprehensive review of chickpea (Cicer arietinum): Nutritional significance, health benefits, techno-functionalities, and food applications
6个月前
已完结
Pueraria: A Comprehensive Review of Chemical Composition, Health Benefits, and Current Applications
6个月前
已完结
Natural polyphenols-gut microbiota interactions and effects on glycolipid metabolism via polyphenols-gut-brain axis: A state-of-the-art review Author links open overlay panel
6个月前
已完结
Comprehensive evaluation of the effect of five sterilization methods on the quality of black carrot juice based on PCA, TOPSIS and GRA models
7个月前
已完结
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