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10 积分 2025-04-14 加入
Effects of different cooking methods on chemical compositions, in vitro starch digestibility and antioxidant activity of taro (Colocasia esculenta) corms
10天前
已完结
Hydrogen sulfide reduced colour change in Lanzhou lily-bulb scales
10天前
已完结
Comprehensive investigation on the dynamic changes of volatile metabolites in fresh scent green tea during processing by GC-E-Nose, GC–MS, and GC × GC-TOFMS
25天前
已完结
Effects of replacement partial sodium chloride on characteristic flavor substances of bacon during storage based on GC×GC-MS and non-targeted metabolomics analyses
25天前
已完结
Characterization of the volatile and sensory profile of instant Pu-erh tea using GC × GC-TOFMS and descriptive sensory analysis
1个月前
已完结
Heat treatment of dark buckwheat flour improves the quality and starch digestibility of buckwheat-dried noodles through structural compactness
1个月前
已完结
Boiling vs. baking: Cooking-induced structural transformations drive differences in the in vitro starch digestion profiles that are consistent with the in vivo glycemic indexes of white and sweet potatoes
1个月前
已完结
Effect of guar gum on the physicochemical properties and in vitro digestibility of lotus seed starch
2个月前
已完结
Characterization of volatile organic compounds in wild thyme (Thymus serpyllum L.) from central and northern China based on comprehensive GC × GC-TOFMS and chemometrics
3个月前
已完结
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