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194 积分 2025-03-17 加入
Ultrasound-Combined Sterilization Technology: An Effective Sterilization Technique Ensuring the Microbial Safety of Grape Juice and Significantly Improving Its Quality
1个月前
已完结
Cold plasma processing of Summer Black grape juice: Modulation of bioactive compounds, flavour fingerprint evolution, and XGBoost-based storage time prediction
1个月前
已完结
Analytical approaches to flavor research and discovery: from sensory-guided techniques to flavoromics methods
1个月前
已完结
Characterisation of Fresh-Like Orange Juice Prepared by Ultrasound Treatment Followed by High-Pressure Processing under Industrial Setting
2个月前
已完结
Effect of centrifugal pre-treatment on flavor change of cloudy orange juice: Interaction between pectin and aroma release
2个月前
已完结
Impact of High‐Pressure treatments on Enzyme activity of Fruit Based Beverages: An Overview
2个月前
已完结
Inactivation of polyphenol oxidase and peroxidase enzymes during pulsed, static and cyclic pressurization of litchi ( Litchi chinensis ) juice
2个月前
已完结
Stability of copigmented anthocyanins and ascorbic acid in muscadine grape juice processed by high hydrostatic pressure
2个月前
已完结
Effect of HHP and UHPH High-Pressure Techniques on the Extraction and Stability of Grape and Other Fruit Anthocyanins
2个月前
已完结
Variation in terpenoids and antioxidant activity of loquat flowers during post-harvest processing: a metabolomics study
6个月前
已完结
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