Lv32
228 积分 2026-09-15 加入
Systematic comparison on the deep-frying performance of different vegetable oils from literature data using the rate of parameter change approach
7天前
已完结
The regularity of heat-induced free radicals generation and transition of camellia oil
13天前
已完结
Quantitative determination of acid value in palm oil during thermal oxidation using Raman spectroscopy combined with deep learning models
13天前
已完结
A hybrid chemometric and deep learning model for monitoring quality loss in thermally processed edible oils
13天前
已完结
Mechanistic insights into the effects of roasting on heat-induced hazard formation and lipid oxidation stability in camellia seeds
14天前
已完结
The impact of α-tocopherol on the generation of four polycyclic aromatic hydrocarbons during the thermal processing of camellia oleifera oil
14天前
已完结
Associations between Maillard α-dicarbonyl intermediates and aroma compounds in fragrant Camellia oleifera seed oil
24天前
已完结
Effect of thermal pretreatment on quality of Camellia oleifera seed oil by wet extraction: Focusing on bioactive components, flavor and lipid composition
24天前
已完结
Oxidation stability and kinetics of Camellia oil under thermal treatment: A non-isothermal differential scanning calorimetry analysis
1个月前
已完结
Advance in aldehydes derived from lipid oxidation: A review of the formation mechanism, attributable food thermal processing technology, analytical method and toxicological effect
1个月前
已完结
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