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1020 积分 2024-10-11 加入
Characterization of key aroma compounds in soy sauce flavor baijiu by molecular sensory science combined with aroma active compounds reverse verification method
3个月前
已完结
Riboflavin as a photosensitizer. Effects on human health and food quality
3个月前
已完结
Impact of Blue LED Illumination and Natural Photosensitizer on Bacterial Pathogens, Enzyme Activity and Quality Attributes of Fresh-Cut Pineapple Slices
3个月前
已完结
Application of riboflavin delays the browning of harvested litchi during storage at room temperature
3个月前
已完结
Application of blue light-emitting diode in combination with antimicrobials or photosensitizers to inactivate Escherichia coli O157:H7 on fresh-cut apples and cherry tomatoes
3个月前
已完结
Inactivation efficacy of combination treatment of blue light-emitting diodes (LEDs) and riboflavin to control E. coli O157:H7 and S. Typhimurium in apple juice
3个月前
已完结
Analysis and regulation of baijiu aroma-active compounds: integrating metabolomics, sensory genomics, and artificial intelligence
3个月前
已完结
Effect of photodynamic treatments on quality and antioxidant properties of fresh-cut potatoes
5个月前
已完结
Photodynamic inactivation of foodborne and food spoilage bacteria by curcumin
5个月前
已完结
Antioxidant and pro-oxidant effect of the thiolic compounds N-acetyl-L-cysteine and glutathione against free radical-induced lipid peroxidation
5个月前
已完结
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