Lv3
286 积分 2025-09-27 加入
Dityrosine in food: A review of its occurrence, health effects, detection methods, and mitigation strategies
1个月前
已完结
Functionally Modified Graphene Oxide as an Alternative Nanovehicle for Enhanced dsRNA Delivery in Improving RNAi-Based Insect Pest Control
1个月前
已完结
Effect of cinnamaldehyde and tannic acid nano-emulsions on meat quality and protein oxidation during cold storage
2个月前
已完结
Butein Inhibits the Glycation of α-Crystallin: An Approach in Prevention of Retinopathy
2个月前
已完结
Formation of advanced glycation end-products and N-nitrosamines in salami of different recipes and fermented at different stages
2个月前
已完结
Enhanced and Stabilized Methane Fermentation of Grease Trap Waste Using Granular Activated Carbon
6个月前
已完结
Biosensors based on cell-free synthetic expression for environmental monitoring and food hazards detection: Principle, design, and application
6个月前
已完结
Calcined lotus leaf-derived carbon dots: enhanced hemostasis, anti-inflammatory, immunomodulatory properties for ulcerative colitis management
6个月前
已完结
Edible films and coatings for food packaging applications: a review
6个月前
已完结
Predictive modeling of antioxidant synergies in fruits and vegetables: A multi-objective optimization approach for functional food design
6个月前
已完结
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