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78 积分 2025-02-18 加入
Exploring the material basis and formation pathways of the burnt aroma during the stir-frying process of Gardeniae Fructus using Sensomics and chemical components approach
25天前
已完结
*The traditional Chinese medicine processing change chemical composition and pharmacological effectiveness: Taking Atractylodes macrocephala Koidz. and honey bran-fried Atractylodes macrocephala Koidz. as examples
29天前
已完结
Caffeic Acid: Numerous Chemoprotective Effects are Mediated via Hormesis
1个月前
已完结
Effects of different roasting conditions on sugars profile, volatile compounds, carotenoids and antioxidant activities of orange-fleshed sweet potato
1个月前
已完结
The Roles of Redox and Enzymatic Processes in Food Spoilage in the Global South
1个月前
已完结
Melanoidins from stir-frying Atractylodes Macrocephala: Structural characterization, molecular weight distribution, and polyphenol delivery mechanism
1个月前
已完结
UPLC-Q-TOF-MS/MS analysis on the chemical composition of malts under different germination cycles and prepared with different processing methods
1个月前
已完结
A comprehensive review on inhibitory effects and mechanisms of plant polyphenols on acrylamide and 5-hydroxymethylfurfural formation in heat-processed foods
1个月前
已完结
Dynamic changes in volatile and non-volatile components of Jinggang honey pomelo (Citrus maxima (L.) Osbeck) during growth revealed through an untargeted metabolomics approach
1个月前
已完结
SERS determination of hydroxy-α-sanshool in spicy hotpot seasoning: The strategy to restrain the interference of capsaicin and its mechanism
3个月前
已完结
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