Lv3
310 积分 2025-10-25 加入
Multivariate Optimization of Thermal Processing Parameters of Solanum torvum Fruits: A Response Surface Methodology Approach to Maximize Nutritional Value
5天前
已完结
Study of the effect of milling on nutritional and sensory quality and volatile flavor compounds of cooked highland barley rice
5天前
已完结
Assessment of Technological and Sensory Properties, Digestibility, and Bioactive Compounds in Polentas from Different Maize Genotypes
5天前
已完结
Identification of the volatile profiles of 22 traditional and newly bred maize varieties and their porridges by PTR-QiTOF-MS and HS-SPME GC-MS
6天前
已完结
Zea mays L.: Nature’s Pharmacy hidden in a cereal crop
6天前
已关闭
Retention of Aroma Compounds in Starch Matrices: Competitions between Aroma Compounds toward Amylose and Amylopectin
6天前
已完结
Interactions between starch and aroma compounds: A comprehensive review of formation mechanisms, modulating factors, and sensory perception
6天前
已完结
Fungal volatiles - a survey from edible mushrooms to moulds
1个月前
已完结
Comparison of non-volatile and volatile flavor compounds in six Pleurotus mushrooms
1个月前
已完结
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