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274 积分 2024-10-26 加入
Co-optimization of pectin and polyphenols extraction from black mulberry pomace using an eco-friendly technique: Simultaneous recovery and characterization of products
17天前
已完结
Effect of the Olive Oil Extraction Process on the Formation of Complex Pectin–Polyphenols and Their Antioxidant and Antiproliferative Activities
17天前
已完结
Determination of Total Phenolic Content Using the Folin-C Assay: Single-Laboratory Validation, First Action 2017.13
4个月前
已完结
Preparation, characterization, biological activity of ‘Chuju’ polysaccharides/chitosan and its application on the preservation of red grapes fruit
7个月前
已完结
A polysaccharide smart packaging materials: Anthocyanin microcapsules synergized with nanosilver co-filled gellan gum/sodium alginate film for monitoring chilled mutton freshness
7个月前
已完结
Development of chitosan-carboxymethyl cellulose edible films loaded with blackberry anthocyanins and tea polyphenols and their application in beef preservation
9个月前
已完结
Characterization of volatile compounds profiles and identification of key volatile and odor-active compounds in 40 sweetpotato (Ipomoea Batatas L.) varieties
9个月前
已关闭
Pectin-based active packaging: A critical review on preparation, physical properties and novel application in food preservation
9个月前
已完结
Development and characterization of tapioca starch/pectin composite films incorporated with broccoli leaf polyphenols and the improvement of quality during the chilled mutton storage
9个月前
已完结
Effect of different cation in situ cross-linking on the properties of pectin-thymol active film
9个月前
已完结
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