Lv41
580 积分 2025-01-08 加入
Effects of different drying methods on the chemical components and activities of Taihang chrysanthemum (Opisthopappus taihangensis)
2个月前
已完结
Effects of Drying Methods on the Active Ingredient Content and Biological Activities of Pomegranate Peels: An Investigation of the Potential Mechanism of Polyphenols as Antifungal Agents
2个月前
已完结
Characterization of phenolic chemotypes, anatomy, and histochemistry of Zanthoxylum bungeanum Maxim
2个月前
已完结
Determination of twelve mycotoxins in red and green Sichuan peppers using QuEChERS method with LC-MS/MS
2个月前
已完结
Effect of radio frequency-assisted hot-air drying on drying kinetics and quality of Sichuan pepper (Zanthoxylum bungeanum maxim.)
2个月前
已完结
Comparison of different drying technologies for brocade orange (Citrus sinensis) peels: Changes in color, phytochemical profile, volatile, and biological availability and activity of bioactive compounds
2个月前
已完结
Effects of packaging and storage temperatures on the bioactive compounds and antioxidant capacity of dried Zanthoxylum bungeanum Maxim. During long-term storage
2个月前
已完结
Color grading of green Sichuan pepper(Zanthoxylum armatum DC.)dried fruit based on image processing and BP neural network algorithm
2个月前
已完结
Combining with volatilomic profiling and chemometrics to explore the volatile characteristics in five different dried Zanthoxylum bungeanum maxim
2个月前
已完结
Phytochemistry and health functions of Zanthoxylum bungeanum Maxim and Zanthoxylum schinifolium Sieb. et Zucc as pharma-foods: A systematic review
2个月前
已完结
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