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30 积分 2025-12-20 加入
Strategies to Reduce Acrylamide Formation During Food Processing Focusing on Cereals, Children and Toddler Consumption: A Review
2个月前
已完结
Acrylamide formation mechanisms
2个月前
已关闭
Mitigation Strategies to Reduce Acrylamide in Cookies: Effect of Formulation
3个月前
已完结
α-Dicarbonyl compounds in food products: Comprehensively understanding their occurrence, analysis, and control
3个月前
已完结
Furan and alkylfurans in food: recent scientific developments, new occurrence data across product categories and practical risk management measures
4个月前
已完结
Social media use and roles of self-objectification, self-compassion and body image concerns: a systematic review
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