Lv4
790 积分 2025-09-26 加入
A new insight on oil penetration of breaded fish nuggets during deep-fat frying based on the surfactant effect
20天前
已完结
Mitigation of PAH4 migration and oil fume emissions during frying: Comparative evaluation of antioxidant efficacy in soybean oil
20天前
已完结
Genistein-7-O-octanoate: a promising natural antioxidant for stabilizing soybean oil during storage and high-temperature frying
21天前
已完结
Evaluation of quality deterioration and volatile organic compounds formation in deep-fat frying of various oils using GC-IMS and kinetic modeling
21天前
已完结
Effect of vacuum frying and atmospheric frying on the quality and protein oxidation of squid (Loligo chinensis)
2个月前
已完结
Changes in Novel Biomarkers for Protein Oxidation in Pork Patties under Different Cooking Methods
2个月前
已完结
Effects of thermal processing and temperature on the quality, protein oxidation, and structural characteristics of yak meat
2个月前
已完结
Effects of low-temperature vacuum frying on scallops quality and development of a machine learning-based quality prediction model
2个月前
已完结
Deep-Frying Performance of Palm Olein and Sunflower Oil Variants: Antioxidant-Enriched and High-Oleic Oil as Potential Substitutes
2个月前
已完结
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