Lv21
200 积分 2026-01-21 加入
Comparative analysis of quality, structural, and flavor alterations in chestnuts (Castanea mollissima Blume) subjected to different thermal processing techniques
1个月前
已完结
Influence of roasting on antioxidants, fatty acids, sensory properties and oxidative stability of macadamia nuts
3个月前
已完结
Protein-templated synthesis of dinucleotide repeat DNA by an antiphage reverse transcriptase
3个月前
已完结
Transcriptome and metabolome analysis reveals stage-specific metabolite accumulation during maturity of Chinese black truffle Tuber indicum
3个月前
已完结
Acyl-ACP thioesterases from macadamia (Macadamia tetraphylla) nuts: Cloning, characterization and their impact on oil composition
3个月前
已完结
Effect of different roasting conditions on the physicochemical properties, acrylamide concentration, and mineral bioaccessibility of nuts
3个月前
已完结
Effects of different roasting temperatures on the flavor characteristics of shelled macadamia kernels: Analysis based on HS-GC-IMS and HS-SPME-GC–MS
5个月前
已完结
Electronic tongue and electronic nose for food quality and safety
5个月前
已完结
Biomass attachment and microbiota shifts during porcine faecal in vitro fermentation of almond and macadamia nuts differing in particle sizes
5个月前
已完结
Comparison of aroma active compounds in cold- and hot-pressed walnut oil by comprehensive two-dimensional gas chromatography-olfactory-mass spectrometry and headspace-gas chromatography-ion mobility spectrometry
5个月前
已完结
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