Lv3
230 积分 2025-07-12 加入
Determination of Acrylamide in Coffee, Cereals, Baby Food, Cocoa, Dry Pet Food, Potato Products, Vegetable Crisps, Biscuits, Tea, Nuts, and Spices by LC-MS/MS in a Single-Laboratory Validation: First Action 2023.01
8小时前
待确认
Research progress on generation, detection and control of hazards in baked foods during thermal processing
19天前
已完结
The antiglycative effect of apple flowers in fructose/glucose-BSA models and cookies
19天前
已关闭
Effect of ground ginger on dough and biscuit characteristics and acrylamide content
26天前
已完结
Shelf Life Evaluation of Protein Rich Crackers Prepared from Composite Flours of Soybean and Peas
1个月前
已关闭
Evaluation of volatile profile of Sichuan dongcai, a traditional salted vegetable, by SPME–GC–MS and E-nose
1个月前
已完结
Physicochemical and structural impact of CMC-hydrocolloids on the development of gluten-free foxtail millet biscuits
1个月前
已关闭
Enhancing salt tolerance in quinoa by halotolerant bacterial inoculation
1个月前
已完结
Formulation Optimization and Quality Evaluation of Walnut Protein Sausage Based on Fuzzy Mathematics Sensory Evaluation Combined With Random Centroid Optimization
1个月前
已完结
Preparation and quality assessment of innovative gluten-free biscuit enriched with galangal (Alpinia galanga Linn.) powder
1个月前
已完结
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