Lv3
238 积分 2024-09-06 加入
Identification and classification of blended fibres using attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectroscopy coupled with chemometric analysis
11小时前
已完结
Correction: Optimisation of Process Parameters for Development of Probiotic-GABA Enriched Nutri Bar by Response Surface Methodology (RSM) and Modelling Using Artificial Neural Networks (ANN): Characterisation and Sensory Evaluation by Fuzzy Logic Analysis
11小时前
已完结
Probiotication in multigrain dough and biscuits with the incorporation of erythritol: Evaluation of techno-functional properties using chemometric approach
11小时前
已完结
Evaluation of Stability of Coencapsulated Probiotics, γ-Aminobutyric Acid (GABA), and Physicochemical Properties of Functional Bar Matrix during Storage and Digestion Using a Chemometric Approach
11小时前
已完结
Comprehensive comparative insights on physico-chemical characteristics, bioactive components, and therapeutic potential of pumpkin fruit
9天前
已完结
Carotenes from Pumpkin Flesh and Peel: A Review on Their Physicochemical Properties, Preparation Techniques, Detection Methods and Antioxidant Potential
9天前
已完结
Analysis of antioxidant capacity and wine quality characteristics of fermented colored highland barley based on metabolomics
12天前
已完结
Investigation of blueberry juice fermentation by mixed probiotic strains: Regression modeling, machine learning optimization and comparison with fermentation by single strain in the phenolic and volatile profiles
20天前
已完结
Targeted prediction of sensory preference for fermented pomegranate juice based on machine learning
20天前
已完结
Impact of ultrasonic treatment on volatile components in pumpkin juice by gas chromatography–mass spectrometry and electronic nose
29天前
已完结
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