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58 积分 2023-08-15 加入
Effect of microwave and oven roasting on chemical composition, bioactive properties, phenolic compounds and fatty acid compositions of sunflower seed and oils
3天前
已完结
The control effect and mechanism of antioxidants on the flavor deterioration of Sichuan pepper essential oil during thermal processing
9天前
已完结
Effect of infrared roasting of perilla seeds on the content of bioactive components and antioxidant capacity in oil
13天前
已完结
Effect of thermal pretreatment on quality of Camellia oleifera seed oil by wet extraction: Focusing on bioactive components, flavor and lipid composition
15天前
已完结
Multifaceted analysis of the effects of roasting conditions on the flavor of fragrant Camellia oleifera Abel. seed oil
15天前
已完结
Evaluating the impact of different processing methods on the flavor characteristics of Gorgon Euryale seeds using electronic tongue, electronic nose, gas chromatography‐mass spectrometry, and gas chromatography‐ion mobility spectrometry
15天前
已完结
Comparison of aroma active compounds in cold- and hot-pressed walnut oil by comprehensive two-dimensional gas chromatography-olfactory-mass spectrometry and headspace-gas chromatography-ion mobility spectrometry
23天前
已完结
Effect of Perilla Seeds Pretreatment on the Volatile Profile and Flavor Characteristics of Perilla Oil: Comparison of Oven, Infrared, and Microwave Heating
28天前
已完结
Comparative study of different pretreatment methods on peanut oil quality characteristics, anti-oxidation attributes, and phenolic compound compositions
28天前
已完结
Composition, physicochemical property and stability of canola seed oil: Impact of different pretreatment
28天前
已完结
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