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200 积分 2023-10-17 加入
Enzymatic browning and its amelioration in fresh-cut tropical fruits
1个月前
已完结
Polyphenol Oxidase Inhibition for Browning Control in Fruit and Vegetable Products: Molecular Mechanisms, Computational Screening, and Natural Inhibitors
2个月前
已关闭
Comparison between synthetic and rosemary-based antioxidants for the deep frying of French fries in refined soybean oils evaluated by chemical and non-destructive rapid methods
2个月前
已完结
Insights into the mechanisms and regulatory strategies for aroma profiles and browning phenomena in banana puree processing
5个月前
已完结
Preserving pungency and color: thermal/storage stability of bioactive compounds in chili oil and shelf-life extension strategies
9个月前
已完结
Impact of Conventional and Advanced Techniques on Stability of Natural Food Colourants
9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
9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.)
10个月前
已完结
Dual protective function of L-arginine on color and flavor quality of kiwifruit juice during thermal processing
10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
10个月前
已完结
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