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134 积分 2025-02-26 加入
Impact of hot oil treatment and chili pepper variety (Capsicum annuum L.) on capsaicinoid content and flavor volatile profiles
26天前
已完结
Impact of hot oil treatment and chili pepper variety (Capsicum annuum L.) on capsaicinoid content and flavor volatile profiles
27天前
已完结
Multi-Dimensional Analysis of Sensory Properties, Bioactivity and Stability of Different Essential Oil of Spices
1个月前
已完结
Unraveling the influence of storage condition on off-flavor generation in fried pepper (Zanthoxylum bungeanum Maxim.) oil during storage through molecular sensory science and simulation experiment
1个月前
已完结
Ultrasound-microwave assisted protein structural reorganization improves chili oil quality and stabilizes lipophilic bioactive compounds
1个月前
已完结
Flavoromics integrated with machine learning to elucidate key aroma compounds in aroma-directed chili peppers and predict sensory quality
2个月前
已完结
Tocopherols and Phytosterols: Degradation and Antioxidant Regulation in Walnut Oil During Storage
4个月前
已完结
Effects of roasting on composition of chili seed and storage stability of chili seed oil
4个月前
已完结
Color as a Predictor of Chili Content
5个月前
已完结
Color Development and Phytochemical Changes in Mature Green Chili (Capsicum annuum L.) Exposed to Red and Blue Light-Emitting Diodes
5个月前
已完结
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