Lv4
434 积分 2023-12-12 加入
Exploring the effects of spontaneous and solid-state fermentation on the physicochemical, functional and structural properties of whole wheat flour (Triticum aestivum L.)
7天前
已完结
The bioaccessibility, bioavailability, bioactivity, and prebiotic effects of phenolic compounds from raw and solid-fermented mulberry leaves during in vitro digestion and colonic fermentation
5个月前
已完结
Effect of Superheated Steam Treatment on the Lipid Stability of Dried Whole Wheat Noodles during Storage
5个月前
已完结
Distribution of Enzymes in Wheat Flour Mill Streams
6个月前
已完结
Characterization and decoding of volatile organic compounds in Moso bamboo shoots (Phyllostachys edulis L.) at different growth stages: A combined analysis by HS-GC-IMS, HS-SPME-GC–MS, E-nose, and molecular docking
6个月前
已完结
Characterization of enzymes specifically producing chiral flavor compounds (R)- and (S)-1-phenylethanol from tea (Camellia sinensis) flowers
6个月前
已完结
Fermentation of ginkgo biloba kernel juice using Lactobacillus plantarum Y2 from the ginkgo peel: Fermentation characteristics and evolution of phenolic profiles, antioxidant activities in vitro, and volatile flavor compounds
6个月前
已完结
Identification and quantification of Alkyloxazoles in roasted tea infusion (Camellia sinensis): Their thresholds, sensory impact, and related amino acids
6个月前
已完结
Analysis of flavor metabolism characteristics of quinoa (Chenopodium quinoa Willd.) sprout plant beverage by GC-IMS combined with intelligent sensory technology
7个月前
已完结
Comparative evaluation of flavor-related chemical compounds of 'Feizixiao' litchi from various regions using E-tongue, E-nose, and HS-SPME-GC-MS
7个月前
已完结
皖公网安备34019202002308
