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420 积分 2024-08-03 加入
Future trends in Food Science and Foodomics: a perspective view by the Editorial Team of Exploration of Foods and Foodomics
2个月前
已完结
Simultaneous decoloration and purification of crude oligosaccharides from pumpkin (Cucurbita moschata Duch) by macroporous adsorbent resin
3个月前
已完结
Effect of different molecular weight chitosans on the mitigation of acrylamide formation and the functional properties of the resultant Maillard reaction products
3个月前
已完结
Acrylamide Formation Mechanism in Heated Foods
3个月前
已完结
Rugged LC-MS/MS Survey Analysis for Acrylamide in Foods
3个月前
已完结
Acrylamide exposure from foods of the Dutch population and an assessment of the consequent risks
3个月前
已完结
Effect of microwave pretreatment of sunflower kernels on the aroma-active composition, sensory quality, lipid oxidation, tocopherols, heterocyclic amines and polycyclic aromatic hydrocarbons of sunflower oil
3个月前
已完结
Polycyclic Aromatic Hydrocarbons in Foods: Biological Effects, Legislation, Occurrence, Analytical Methods, and Strategies to Reduce Their Formation
3个月前
已完结
Application of gas flow headspace liquid phase micro extraction coupled with gas chromatography-mass spectrometry for determination of 4-methylimidazole in food samples employing experimental design optimization
3个月前
已完结
Microwave roasting effects on phenolic, tocopherol, fatty acid and phytosterol profiles, physiochemical, oxidative and antioxidant properties of hemp seed oil
3个月前
已完结
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