Lv1
44 积分 2023-12-01 加入
Antimicrobial properties and preservation potential of Allium sativum L-derived extracellular vesicle-like particles for food applications
18天前
已完结
Optimization of Hollow Salt Microspheres Using Soybean Soluble Polysaccharides and Hydroxypropyl-Β-Cyclodextrin: Evaluation of Salt Reduction in Dough and Bread
2个月前
已完结
Hollow Salt Prepared Through Spray Drying with Alginate Enhances Salinity Perception to Reduce Sodium Intake
2个月前
已完结
Salt reduction in potato chips using microparticulated salt and spices: A sensory study with consumers
2个月前
已完结
Influence of home cooking conditions on Maillard reaction products in beef
5个月前
已完结
Formation regularity of AGEs in fish patties under the synergistic action of pre-oxidized oil and air frying
5个月前
已完结
Determination of N ɛ-(carboxymethyl)lysine in food systems by ultra performance liquid chromatography-mass spectrometry
5个月前
已完结
Advanced Glycation End Products in Meat during Processing and Storage: A Review
6个月前
已完结
Metabolomic analysis of plant‐derived nanovesicles and extracellular vesicles from Pinellia ternata: insights into a temporary immersion bioreactor system
7个月前
已完结
Ginger-Derived Exosome-Like Nanoparticles: The Effect of Extraction Methods on Metabolites and in vitro Anti-Lung Cancer Activity
7个月前
已完结
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