Lv2
166 积分 2024-09-25 加入
Preparation of protein-stabilized Litsea cubeba essential oil nano-emulsion by ultrasonication: Bioactivity, stability, in vitro digestion, and safety evaluation
12天前
已完结
Pullulan/PVA based film incorporated with cinnamon essential oil submicron Pickering emulsion stabilized by carboxymethyl chitosan modified with phenolic acids: Preparation and application on mango preservation
12天前
已完结
Effects of chitosan coating enriched with cinnamon oil on qualitative properties of sweet pepper (Capsicum annuum L.)
18天前
已完结
Polysaccharide-Based Edible Biopolymer-Based Coatings for Fruit Preservation: A Review
27天前
已完结
Alteration of sugar and organic acid metabolism in postharvest granulation of Ponkan fruit revealed by transcriptome profiling
1个月前
已完结
A combination of marine yeast and food additive enhances preventive effects on postharvest decay of jujubes (Zizyphus jujuba)
1个月前
已完结
Development of cinnamaldehyde/aminated gelatin film as pH-responsive controlled-release packaging for cherry preservation: Effects of CO2 and humidity in the microenvironment
1个月前
已完结
Chlorogenic acid treatment alleviates the adverse physiological responses of vibration injury in apple fruit through the regulation of energy metabolism
1个月前
已完结
Inspired by facial masks: A nanocomposite fresh-keeping paper with moisturizing and antibacterial activities for fruit and vegetable preservation
1个月前
已完结
Fruits and vegetables preservation based on AI technology: Research progress and application prospects
1个月前
已完结
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