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158 积分 2024-09-06 加入
Multiomics integrated with sensory evaluations to identify characteristic aromas and key genes in a novel brown navel orange (Citrus sinensis)
8小时前
已完结
Review of formation mechanisms and quality regulation of chewiness in staple foods: Rice, noodles, potatoes and bread
1天前
已完结
Effect of incorporating dietary fiber sources in bakery products on glycemic index and starch digestibility response: a review
6天前
已完结
Influence of Pepper and Blueberry Purees Fermented by an Autochthonous Microbial Consortium on the Aroma and Technological Properties of Bread
6天前
已完结
Application of cereal-bran sourdoughs to enhance technological functionality of white wheat bread supplemented with pumpkin (Cucurbita pepo) puree
6天前
已完结
New insight into the contribution of wheat starch and gluten to frozen dough bread quality
13天前
已完结
Evaluation of nutritional value, consumer preference, and profitability of orange‐fleshed sweet potato puree–incorporated bread and injera
14天前
已完结
Multidimensional analysis of the flavor characteristics of yellow peach at different ripening stages: Chemical composition profiling and sensory evaluation
22天前
已完结
In-depth profiling of Phenolics in strawberries and their potential modulatory effects on the oxidative stress-disease Axis: Insights from UHPLC-QTOF-MS-based untargeted metabolomics, network pharmacology, and molecular docking
22天前
已完结
Characterization of key aroma compounds in flat peach juice based on gas chromatography-mass spectrometry-olfactometry (GC-MS-O), odor activity value (OAV), aroma recombination, and omission experiments
23天前
已完结
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