Lv4
620 积分 2023-09-04 加入
Microwave-Assisted Extraction of Capsaicin from Chili Pepper Powder
2天前
已完结
Influence of drying conditions on the effective moisture diffusivity, energy of activation and energy consumption during the thin-layer drying of berberis fruit (Berberidaceae)
1个月前
已完结
Improvement in novel ultrasound‐assisted extraction technology of high value‐added components from fruit and vegetable peels
2个月前
已完结
Antibacterial Effect of Gallic Acid against Aeromonas hydrophila and Aeromonas sobria Through Damaging Membrane Integrity
5个月前
已完结
Effect of ultrasound, microwave, and enzymatically pre-treated Terminalia chebula pulp on extraction of bioactive compounds using supercritical CO2
7个月前
已完结
In vitro assessment of antioxidant and antibacterial properties of Terminalia chebula Retz. leaves
7个月前
已完结
Continuous flow separation of carotenoids by liquid chromatography
7个月前
已完结
LC–MS/MS Analysis Elucidates the Different Effects of Industrial and Culinary Processing on Total and Individual (Poly)phenolic Compounds of Piquillo Pepper (Capsicum annuum cv. Piquillo)
1年前
已完结
Potential of Refractance Window Technology for Value Added Processing of Fruits and Vegetables in Developing Countries
1年前
已完结
Carotenoids and Vitamin C during Handling and Distribution of Guava (Psidium guajavaL.), Mango (Mangifera indicaL.), and Papaya (Carica papayaL.) at Commercial Restaurants
1年前
已完结
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