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80 积分 2024-09-26 加入
Influence of gene regulation on rice quality: Impact of storage temperature and humidity on flavor profile
4小时前
已完结
Formation of lipid-derived volatile products through lipoxygenase (LOX)- and hydroperoxide lyase (HPL)- mediated pathway in oat, barley and soy bean
4小时前
已完结
PPI-Miner: A Structure and Sequence Motif Co-Driven Protein–Protein Interaction Mining and Modeling Computational Method
1个月前
已完结
Flavour them up! Exploring the challenges of flavoured plant‐based foods
1个月前
已完结
Unlocking the opportunities for creating sustainable, flavorful and healthy high-protein “blue foods”: Focusing on the impacts of protein-flavor interactions
5个月前
已完结
Interactions between rice starch and flavor components and their impact on flavor
6个月前
已关闭
Comparative evaluation of physicochemical, functional and texture properties and sensory acceptance of different instant rice varieties coated with Spirulina and edible polymers
6个月前
已完结
Self-assembly embedding of curcumin by alkylated rice bran protein
6个月前
已完结
Discovery of a Thiamine-Derived Taste Enhancer in Process Flavors
6个月前
已完结
Interactive effects and modeling of some processing parameters on milling, cooking, and sensory properties for Nigerian rice using a one-step rice milling machine
6个月前
已完结
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