Lv21
140 积分 2025-02-26 加入
Inhibitory effects of chlorophyll pigments on the bioaccessibility of β-carotene: Influence of chlorophyll structure and oil matrix
8分钟前
已完结
Effect of tocopherols, tocotrienols, β-carotene, and chlorophyll on the photo-oxidative stability of red palm oil
16天前
已完结
The mechanism of egg yolk lecithin in improving the quality of chili oil during thermal processing: Integrated insights from lipid oxidation and flavoromics
29天前
已完结
The mechanism of egg yolk lecithin in improving the quality of chili oil during thermal processing: Integrated insights from lipid oxidation and flavoromics
1个月前
已完结
A 50‐Year Theoretical Gap on Color Difference in Food Science: Critical Insights and New Perspectives
2个月前
已完结
Electronic Noses: From Advanced Materials to Sensors Aided with Data Processing
3个月前
已完结
Impact of hot oil treatment and chili pepper variety (Capsicum annuum L.) on capsaicinoid content and flavor volatile profiles
4个月前
已完结
Impact of hot oil treatment and chili pepper variety (Capsicum annuum L.) on capsaicinoid content and flavor volatile profiles
4个月前
已完结
Multi-Dimensional Analysis of Sensory Properties, Bioactivity and Stability of Different Essential Oil of Spices
5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
5个月前
已完结
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