Lv5
1160 积分 2025-04-21 加入
Effect of Boiling and roasting on lipid quality, proximate composition, and mineral content of walnut seeds (Tetracarpidium conophorum) produced and commercialized in Kumba, South-West Region Cameroon
3天前
已完结
Effect of Microwave Pretreatment of Seeds on the Quality and Antioxidant Capacity of Pomegranate Seed Oil
3天前
已完结
Insight into the microwave pretreatment of rapeseeds on the flavor characteristics of rapeseed oils
3天前
已完结
Impact of hot oil treatment and chili pepper variety (Capsicum annuum L.) on capsaicinoid content and flavor volatile profiles
5天前
已完结
A novel approach to assess the quality and authenticity of Scotch Whisky based on gas chromatography coupled to high resolution mass spectrometry
11天前
已完结
Glucosinolates or erucic acid, which one contributes more to volatile flavor of fragrant rapeseed oil?
11天前
已完结
Comparison of volatile compounds of hot‐pressed, cold‐pressed and solvent‐extracted flaxseed oils analyzed by SPME‐GC/MS combined with electronic nose: Major volatiles can be used as markers to distinguish differently processed oils
12天前
已完结
Effects of different preheat treatments on volatile compounds of camellia ( Camellia oleifera Abel .) seed oil and formation mechanism of key aroma compounds
12天前
已完结
Role of roasting conditions in the profile of volatile flavor chemicals formed from coffee beans
12天前
已完结
Gas chromatography-mass spectrometry combined with multivariate data analysis as a tool for differentiating between processed orange juice samples on the basis of their volatile markers
12天前
已完结
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