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524 积分 2025-04-22 加入
Response surface methodology to optimize the sterilization process of slightly acidic electrolyzed water for Chinese shrimp (Fenneropenaeus chinensis) and to investigate its effect on shrimp quality
2个月前
已完结
Characterization of the Key Aroma Compounds of Shandong Matcha Using HS-SPME-GC/MS and SAFE-GC/MS
4个月前
已完结
Effects of drying on the quality characteristics and release of umami substances of Flammulina velutipes
4个月前
已完结
Exploring in vitro gastrointestinal digestion of myofibrillar proteins at different heating temperatures
4个月前
已完结
Impact of tannins on intraoral aroma release and retronasal perception, including detection thresholds and temporal perception by taste, in model wines
5个月前
已完结
Effects of space electric field-assisted refrigerator thawing on the quality of frozen Antarctic krill
6个月前
已完结
Microwave vacuum drying of pomegranate peel: Evaluation of specific energy consumption and quality attributes by response surface methodology and artificial neural network
6个月前
已完结
Recent application of artificial neural network in microwave drying of foods: a mini‐review
6个月前
已完结
Recognition performance of different artificial neural networks for distinguishing banana slices subjected to different combinations of pretreatment and microwave drying
6个月前
已完结
Process optimization for drying of Shrimp ( Metapenaeus dobsoni ) under hot air‐assisted microwave drying technology using response surface methodology
6个月前
已完结
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