Lv3
396 积分 2025-10-08 加入
Increasing trend of sensitisation to food and inhalant allergen sources in Zimbabwe
16天前
已关闭
Changes in the Physicochemical and Volatile Flavor Characteristics of Scomberomorus niphonius during Chilled and Frozen Storage
1个月前
已关闭
Non-destructive prediction of TVB-N using color-texture features of UV-induced fluorescence image for freeze-thaw treated frozen-whole-round tilapia
1个月前
已完结
Evaluation of Flavor Improvement in Antarctic Krill Defluoridated Hydrolysate by Maillard Reaction Using Sensory Analysis, E-nose, and GC-MS
1个月前
已完结
Scalable electrochemical system for rapid on-site detection of food allergens
1个月前
已关闭
A novel mast cell co-culture microfluidic chip for the electrochemical evaluation of food allergen
1个月前
已完结
Negative pressure-controlled microneedle-microfluidic hybrid chip for painless in situ detection of ovalbumin-sIgE in skin interstitial fluid
1个月前
已完结
Quantitative Profiling of Protein-Derived Electrophilic Cofactors in Bacterial Cells with a Hydrazine-Derived Probe
2个月前
已完结
Enhanced synthesis of antibody-functionalized gold nanoparticles for multiplexed exosome detection via mass signal amplification in LDI-TOF MS
2个月前
已完结
Machine learning assisted paper-based fluorescent sensor array with metal-doped multicolor carbon quantum dots for identification and inactivation of bacteria
2个月前
已完结
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