Lv5
930 积分 2024-06-15 加入
The effect of different processing methods on the physicochemical properties, volatile organic compounds and non-volatile metabolites of Turnip (Brassica rapa L.)
20天前
已完结
Health Benefits of High Voltage Electrostatic Field Processing of Fruits and Vegetables
1个月前
已完结
Coupling of cold atmospheric plasma treatment with ultrasound-assisted extraction for enhanced recovery of bioactive compounds from cornelian cherry pomace
1个月前
已完结
Thermal-mechanical treatment of blackcurrant pomace for enrichment in yoghurt
1个月前
已完结
Optimization of Microwave-Assisted extraction for enhanced bioactive efficiency of Tirmania spp. And Terfezia claveryi: Their response surface methodology and Principal component analysis approach
1个月前
已完结
Microwave‐assisted extraction in goji berries: effect on composition and bioactivity, evaluated through conventional and nonconventional methodologies
1个月前
已完结
Antioxidant Activity and Total Phenolic Content of Capsicum frutescens Extracted by Supercritical CO2, Ultrasound and Traditional Solvent Extraction Methods
1个月前
已完结
Effect of storage methods on physicochemical properties and volatile aroma components of brown sugar
1个月前
已完结
Comparative evaluation of physical and chemical properties, nutritional components and volatile substances of 24 chestnut varieties in Yanshan area
1个月前
已完结
Effects of different rootstocks on fruit quality and non-volatile flavor-related compounds of sweet cherry ‘summit’
1个月前
已完结
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