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18 积分 2024-11-05 加入
Research progress on the determination methods, influencing factors, and regulation strategies of glass transition in frozen muscle foods
3小时前
已完结
Natural Food Pigments: From Biosynthesis to Application
25天前
已完结
Modified starch-based carriers for bioactive compound delivery: advances in modification strategies, release mechanisms, and functional performance
1个月前
已完结
Application and Future Development of Artificial Saliva in People with Dysphagia
1个月前
已完结
Effect of methyl substitution on hydrogen bond structure of anthocyanin
2个月前
已完结
Anthocyanins as Natural Food Colorings: The Chemistry Behind and Challenges Still Ahead
2个月前
已完结
Integrated RNA-seq and network pharmacology analyses suggest PI3K–Akt and NF-κB pathway modulation in the protective effects of diosmin against experimental colitis
3个月前
已完结
Technological advances in protein extraction, structure improvement and assembly, digestibility and bioavailability of plant-based foods
3个月前
已完结
Characterization and Measurement of Anthocyanins by UV‐Visible Spectroscopy
8个月前
已完结
Anthocyanins in Black Wolfberry (Lycium ruthenicum Murray): Chemical Structure, Composition, Stability and Biological Activity
11个月前
已完结
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