Lv11
25 积分 2021-02-09 加入
Dynamic changes of non-volatile compounds and evaluation on umami during infrared assisted spouted bed drying of shiitake mushrooms
2小时前
已完结
The Effect of Glass Transition Temperature on the Procedure of Microwave-Freeze Drying of Mushrooms (Agaricus bisporus)
3个月前
已完结
Identification of nonvolatile chemical constituents in Chinese Huangjiu using widely targeted metabolomics
3个月前
已完结
Ion-exchange purification, nano-HPLC–MS/MS identification and molecular dynamics simulation of novel umami peptides from fermented grain wine (Huangjiu)
3个月前
已完结
Effect of in vitro gastro-intestinal digestion on the phenolic composition and antioxidant capacity of Burdock roots at different harvest time
8个月前
已完结
Phenolic profile and antioxidant activity of Jasonia glutinosa herbal tea. Influence of simulated gastrointestinal in vitro digestion
8个月前
已完结
Exploring the potential of phenolic compounds from the coffee pulp in preventing cellular oxidative stress after in vitro digestion
8个月前
已完结
Effect of in vitro digestion on chestnut outer-skin and inner-skin bioaccessibility: The relationship between biotransformation and antioxidant activity of polyphenols by metabolomics
8个月前
已完结
Recent Insights on the Conformational Changes, Functionality, and Physiological Properties of Plant-Based Protein–Polyphenol Conjugates
9个月前
已完结
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