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398 积分 2023-09-26 加入
Oil body proteins derived from oxidation-controllable modified roasted pine nuts reinforce corn starch films via multiple hydrogen-bond interlocked/regulated microphase separation
1个月前
已关闭
Diversity of flavour characteristics of table grapes and their contributing volatile compounds analysed by the solvent-assisted flavour evaporation method
1个月前
已完结
Influence of pore-network microstructure on the isothermal-drying performance of porous media
5个月前
已完结
Effect of coating pretreatment on sensory quality of vacuum low temperature fried crisp jujube
5个月前
已完结
Optimization of Fermentation Conditions for Potato - based Fermented Beverages and Analysis of Flavor Substances
7个月前
已完结
Recent advances in deep‐fat frying through pretreatments and edible coating to reduce oil absorption
7个月前
已完结
Screening of characteristic umami substances in preserved egg yolk based on the electronic tongue and UHPLC-MS/MS
8个月前
已完结
Optimization of Vacuum Frying Process for Sweet Potato Chip Manufacturing Using Response Surface Methodology and Artificial Neural Network Model
8个月前
已完结
Edible coating and post-frying centrifuge step effect on quality of vacuum-fried banana chips
8个月前
已关闭
Insights into the effect of pulsed electric field on the flavor of potato chips: A combined analysis using HS-SPME-GC–MS, GC-IMS, E-nose, and chemometrics
8个月前
已完结
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