Lv11
90 积分 2024-09-26 加入
Unlocking the opportunities for creating sustainable, flavorful and healthy high-protein “blue foods”: Focusing on the impacts of protein-flavor interactions
5小时前
已完结
Interactions between rice starch and flavor components and their impact on flavor
1个月前
已关闭
Comparative evaluation of physicochemical, functional and texture properties and sensory acceptance of different instant rice varieties coated with Spirulina and edible polymers
1个月前
已完结
Self-assembly embedding of curcumin by alkylated rice bran protein
1个月前
已完结
Discovery of a Thiamine-Derived Taste Enhancer in Process Flavors
1个月前
已完结
Interactive effects and modeling of some processing parameters on milling, cooking, and sensory properties for Nigerian rice using a one-step rice milling machine
1个月前
已完结
A comparative HS-SPME/GC-MS-based metabolomics approach for discriminating selected japonica rice varieties from different regions of China in raw and cooked form
1个月前
已完结
Effect of different processing technologies on phenolic acids, flavonoids and other antioxidants content in pigmented rice
1个月前
已完结
Dynamic Changes in Aroma Compounds and Precursor Substances During Rice Cooking
1个月前
已完结
Simultaneous distillation-extraction: from birth to maturity?review
2个月前
已完结
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