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68 积分 2025-04-17 加入
Plasma-activated water in food preservation: Mechanistic insights, emerging omics evidence, safety considerations, and future directions
1个月前
已完结
Tracing odors of key tobacco processing stages using a multitechnology collaboration of GC–MS, GC–IMS and sensory evaluation
1个月前
已完结
Quantitative measurement of hydrogen peroxide from plasma jet exposure to hydrogel material
1个月前
已关闭
Comparison of the molecular properties and volatile compounds of Maillard reaction products derived from animal- and cereal-based protein hydrolysates
1个月前
已完结
Pyrazines in food samples: Recent update on occurrence, formation, sampling, pretreatment and analysis methods
1个月前
已完结
Effect of microwave and conduction heating on the adsorption ability of myofibrillar protein to pyrazine flavor compounds
1个月前
已完结
Electrostatic interaction between water droplets coated by cold plasma treated silicone oil. Quantification of cold plasmas charging of liquids
2个月前
已完结
Quality changes in fragrant rapeseed oils derived from different varieties during roasting: Focusing on erucic acid and glucosinolate
2个月前
已完结
Effect of solid-state enzymatic hydrolysis on flavor and quality of sweet-flavor low-temperature aromatic peanut oil
3个月前
已完结
Experimental evaluation and influence of newly designed ionic liquids as flow enhancers for waxy crude oil
3个月前
已完结
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