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150 积分 2025-06-25 加入
Elucidation of Key Aroma Compounds in Steamed and Roasted Cultivated Pufferfish (Takifugu rubripes) by Means of the Sensomics Approach
3个月前
已完结
The chemistry and biochemistry of black tea production — the non-volatiles
3个月前
已完结
Oxindole based sulfonyl derivatives synthesized as potent inhibitors of alpha amylase and alpha glucosidase along with their molecular docking study
4个月前
已完结
Evaluation of the Key Odorants of Foods by Dilution Experiments, Aroma Models and Omission
4个月前
已完结
The rise of smart agriculture in China: current situation and suggestions for further development
5个月前
已完结
Advances in heavy metal removal from fruit juices: implications for food safety and quality control
5个月前
已完结
Pulsed vacuum drying (PVD) of wolfberry: Drying kinetics and quality attributes
5个月前
已完结
In vivo absorption and fecal excretion of polysaccharides from the fruits of Lycium barbarum L. in rats through fluorescence labeling
5个月前
已完结
In vitro digestion under simulated saliva, gastric and small intestinal conditions and fermentation by human gut microbiota of polysaccharides from the fruits of Lycium barbarum
5个月前
已完结
Aroma effects of key volatile compounds in Keemun black tea at different grades: HS-SPME-GC-MS, sensory evaluation, and chemometrics
5个月前
已完结
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