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Marked Antioxidative Activity of Seed Oils Developed by Roasting of Oil Seeds Part I. Synergistic Action of the Antioxidative Components in Roasted Sesame Seed Oil
2年前
已完结
Improvement of the oxidative stability of cold-pressed sesame oil using products from the Maillard reaction of sesame enzymatically hydrolyzed protein and reducing sugars
2年前
已完结
Structural characterization, storage stability, and antioxidant activity of a novel amylose–lycopene inclusion complex
2年前
已完结
Changes in key aroma‐active compounds and sensory characteristics of sunflower oils induced by seed roasting
2年前
已完结
Editorial: Chemical and biological changes of polyphenols caused by food thermal processing
2年前
已完结
Reactions of plant polyphenols in foods: Impact of molecular structure
2年前
已完结
Recent Advancements in Enhancing Antimicrobial Activity of Plant-Derived Polyphenols by Biochemical Means
2年前
已完结
Editorial: Chemical and biological changes of polyphenols caused by food thermal processing
2年前
已完结
Comparative Study of Flavor Precursors, Volatile Compounds and Sensory between Malaysian and Ghanaian Cocoa Beans
2年前
已完结
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