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26 积分 2024-11-27 加入
Effect of fermentation process, wheat bran size and replacement level on some characteristics of wheat bran, dough, and high-fiber Tafton bread
8天前
已完结
The influence of combined extrusion and fermentation processes on the chemical and biosafety parameters of wheat bran
8天前
已完结
Facile preparation of pH-responsive antimicrobial complex and cellulose nanofiber/PVA aerogels as controlled-release packaging for fresh pork
15天前
已完结
A colorimetric-stable multifunctional aerogel based on covalent organic framework-loaded blueberry anthocyanin: New prospects for active intelligent food packaging
17天前
已完结
Controlled release active films prepared from temperature responded emulsions and their application in grape preservation
19天前
已完结
Composite film with tunable gas permeability and temperature-responsive release for postharvest preservation
1个月前
已完结
Effects of high oxygen concentration on pro- and anti-oxidant enzymes in peach fruits during postharvest periods
3个月前
已完结
Transcript levels of antioxidative genes and oxygen radical scavenging enzyme activities in chilled zucchini squash in response to superatmospheric oxygen
3个月前
已完结
Mediating effect of indole-3-acetic acid on chilling injury and fruit softening during cold storage of tomato fruit
3个月前
已完结
Calcium carbonate nano- and microparticles: synthesis methods and biological applications
3个月前
已完结
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