Lv3
240 积分 2025-11-02 加入
Determination of o-quinones in foods by a derivative strategy combined with UHPLC-MS/MS
24天前
已完结
Proposal of a method to evaluate the in-situ oxidation of polyphenolic during the cocoa drying
24天前
已完结
Influence of high-intensity ultrasound on color, chemical composition and antioxidant properties of araçá-boi pulp
30天前
已完结
Color Development Kinetics of Maillard Reactions
1个月前
已完结
Effect of microwave blanching on antioxidant activity, phenolic compounds and browning behaviour of some fruit peelings
1个月前
已完结
Determination of Furfural and 5-Hydroxymethylfurfural in Biomass Hydrolysate by High-Performance Liquid Chromatography
1个月前
已完结
OCHRATOXIN A, HYDROXYMETHYLFURFURAL AND VITAMIN C LEVELS OF SUN-DRIED GRAPES AND SULTANAS
1个月前
已完结
Effect of phytic acid combined with lactic acid on color and texture deterioration of ready-to-eat shrimps during storage
1个月前
已完结
Synergistic Drying Solutions: Combining Vacuum and Infrared Techniques for Optimal Persimmon Preservation
3个月前
已完结
Changes in β-carotene bioaccessibility and concentration during processing of carrot puree
4个月前
已完结
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