Lv2
200 积分 2023-10-17 加入
Insights into the mechanisms and regulatory strategies for aroma profiles and browning phenomena in banana puree processing
1个月前
已完结
Preserving pungency and color: thermal/storage stability of bioactive compounds in chili oil and shelf-life extension strategies
6个月前
已完结
Impact of Conventional and Advanced Techniques on Stability of Natural Food Colourants
6个月前
已完结
Use of egg yolk phospholipids to improve the thermal-oxidative stability of fatty acids, capsaicinoids and carotenoids in chili oil
6个月前
已完结
Effects and mechanisms of colour protectants combined with ultrasound treatment on colour enhancement in hot-air-dried green peppers (Piper nigrum L.)
6个月前
已完结
Dual protective function of L-arginine on color and flavor quality of kiwifruit juice during thermal processing
6个月前
已完结
Evaluation of the sensory properties and antioxidant activity of clean rosemary extracts for an effective replacement of EDTA in Mayonnaise
6个月前
已完结
Natural chlorophyll: a review of analysis methods, health benefits, and stabilization strategies
7个月前
已完结
Impact of starch morphology on the stability and color of paprika red
8个月前
已完结
Non-enzymatic browning of wine induced by monomeric flavan-3-ols: A review
8个月前
已完结
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