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24 积分 2024-07-15 加入
Changes in S-allyl cysteine contents and physicochemical properties of black garlic during heat treatment
1天前
待确认
Optimizing color enhancement in dried Penaeus vannamei through high-humidity hot air impingement cooking: Enzyme inactivation, reduced drying time, and Maillard reaction inhibition
1天前
已完结
The effects of different thermal treatments on amino acid contents and chemometric-based identification of overheated honey
1天前
已完结
Kinetics of 5-hydroxymethylfurfural (5-HMF) formation and colour change in date fruit fillings stored at different temperatures
1天前
已完结
Effects of drying temperature and long-term storage conditions on black rice phenolic compounds
2个月前
已完结
Effects of temperature on the physicochemical properties and total phenolic content of red and green chilies during postharvest storage
2个月前
已完结
The impact of different cooking temperatures on the quality and moisture distribution of beef
2个月前
已完结
Effects of maltodextrin level, frying temperature and time on the moisture, oil and beta‐carotene contents of vacuum‐fried apricot slices
2个月前
已完结
The effects of drying temperature on the kinetics, color, structure, and pectin composition of Zizyphus jujuba Mill. cv. Junzao
2个月前
已完结
Exploration of browning reactions during alkaline thermal hydrolysis of sludge: Maillard reaction, caramelization and humic acid desorption
3个月前
已完结
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